What better way to spend a sunny day. Our sister brand TRUfree introduced us to this wonderful dessert, it's really impressive but simple to make. The gluten and wheat free biscuits add texture and taste to what's already a delicious gluten free treat. Add lots of jelly and ice - cream but make sure the gluten free Chocolate Finger is placed stylishly on top like a 99!

Preparation time: 15 minutes
Chilling time: 2hrs chilling time for jelly
Serves 2

Ingredients

3 TRUfree Chocolate Nobble biscuits, broken
2 TRUfree Chocolate Finger biscuits
½ x 135g pack strawberry jelly
125g fresh strawberries, hulled and cut in half if too large
200ml/4 scoops gluten free vanilla ice-cream
100ml double cream, whipped
4 tbsp gluten free chocolate sauce

Method

1. Make the jelly following the pack instructions, then pour into a shallow baking dish and refrigerate for 2 hours.

2. Once the jelly is set, break up with a round bladed knife. Take two tall sundae glasses and place in some chopped jelly and a few of the strawberries.

3. Pour some chocolate sauce over the strawberries and top with 2 scoops of ice cream. Then sprinkle with some broken Chocolate Nobble biscuits.

4. Finally, top each glass with swirls of cream or have fun piping it. Sprinkle over the remaining broken Chocolate Nobble biscuits, drizzle on a little more chocolate sauce and place the chocolate finger sticking out of the top.



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