A classic of Australia's warm December celebrations, this frozen fruit salad is made by folding fruit jelly through cream and freezing it until it can be sliced. It's left at room temperature for a few minutes before serving and cut into slices like a cake. Refreshing enough for a brunch spread, it also works well as a between-meal treat.
Stir the powdered fruit jelly into the boiling water until fully dissolved, then let it cool to room temperature.
Whip the chilled cream with the caster sugar until softly whipped, then gently fold in the cooled jelly.
Add the drained canned fruit and sliced banana to the jelly-cream mixture and fold gently to combine.
Pour the mixture into a tin lined with baking paper, cover with cling film and freeze for at least 6 hours, then leave at room temperature for 10 minutes before slicing.
Let the tin sit at room temperature for 10-15 minutes before slicing; cut straight from the freezer, the slices crack. Allergens: contains milk and dairy (cream).
If you use fresh seasonal fruit instead of canned, the mixture may release more liquid; we suggest draining the fruit in a sieve before pouring it into the tin.
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