- 2 cups [500 mL] peach nectar
- 1 tablespoon [15 g] unflavored gelatine
- 1 cup [250 mL] vanilla ice cream
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- Pour 1/2 cup [125 mL] peach nectar into large bowl.
- Sprinkle gelatine all over peach nectar; set aside until swollen.
- Meanwhile, into a small casserole, bring remaining peach nectar to a boil.
- Pour boiling nectar over swollen galatine; stir until completely dissolvee.
- Refrigerate mixture until partly set, for approximately 1 to 2 hours.
- Pour mixture into a blender, add vanilla ice cream and mix until well blended.
- Pour pudding into a nice bowl; refrigerate until really firm, before serving.
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