Ingredients

One tinned pineapple, two apples, 250g grapes, pomegranate one, jelly, and cream 100g.

Method

Take tinned pineapples and place them in a serving dish or serving bowels. Mix jelly in hot water and pour jelly so that the container is half full and keep it in the fridge to set. Remove the set container after the jelly is set. Scoop the jelly from the middle. Add cream to the removed jelly and mix. Now add to the mixture of jelly and cream chopped apples and grapes. Fill the mixture in the middle and keep it to set. Garnish with pomegranates and serve.

Ps: It is important to take tinned pineapples as it is difficult to set jelly with fresh pineapples. If you want to use fresh pineapples set jelly in a different container and then pour over pineapple pieces and continue with the recipe.