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LABRESCUER
Fruit sweets
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Directions
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Bring the orange juice with the fruit to the boil.
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Soak the gelatin in cold water.
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Take the fruit mixture from the heat source. Allow to cool slightly, puree the fruit and stir well.
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Dissolve the squeezed gelatine leaves one by one in the still warm fruit mixture.
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Pour the mass into a low glass dish with cling film, silicone molds or in ice cube form and leave to stiffen in the refrigerator for at least 8 hours.
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Cut blocks of 2.5 cm and roll them through icing sugar.
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Nutrition
240Calories
Sodium0% DV0g
Fat2% DV1g
Protein26% DV13g
Carbs14% DV43g
Fiber0% DV0g
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