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See below ingredients and instructions of the recipe
1 pk Jello Berry BLUE jelly
-powder
1 c Boiling water
2 c Ice cubes
gummy fish
Dissolve jelly powder in boiling water. Add ice cubes, stirring until
jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon
jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each
dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve
with 1-1/2 hours.
Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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