FRUIT TO BE COMBINED TO DESSERTS OR PANNA COTTA

Ingredients
500 g Blended fruit
400 ml Water
100 ml Equivalent Mixybar
100 g Base for jelly cocktails

Preparation
Heat the water and sugar in a microwave oven at a temperature of at least 60°C. Add the Base for jelly cocktails and mix well for a couple of minutes. Leave to cool for a few minutes and add the alcohol part of the cocktail. Cover the base of an aluminium bowl with plastic wrap and pour the mixture into it. Leave in fridge for a couple of hours to set. Take out of fridge, cut in cubes and serve.