- serves 10 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 85 g packet each red, green, yellow, pink and blue jelly crystals
Cream jelly
- 250 ml (1 cup) pineapple juice
- 18 g powdered gelatine
- 395 g can condensed milk
- 300 ml thickened cream
Chilling time: 6 hours
Instructions
- Prepare the jellies according to the packet directions but use ¼ less water than suggested. Refrigerate until solid, then cut into cubes.
- For the cream jelly, place the pineapple juice in a saucepan over medium heat and whisk in the gelatine. Simmer, whisking continuously until the gelatine is dissolved. Remove from the heat and whisk in the condensed milk and cream until well combined. Stand until cool. If the mixture is too hot, it will make the other jelly colours run.
- Fill a bundt tin with the jelly cubes, then pour over the cream jelly mixture. Refrigerate for at least 3 hours or until firm. Carefully remove the jelly from the mould (a little hot water can help) and serve.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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