This dessert has three creamy layers, one of each flavour. Prepare and chill them one at a time: pouring hot mixture onto the previous layer can melt it. The colour depends on the jelly brand and becomes paler after the dairy ingredients are added.
About 10 portions. Approximately 30 minutes hands-on work spread across the stages; allow 8–10 hours for assembling and chilling. Use a dish holding about 2 litres.
Ingredients
- 1 measure of grape-flavoured jelly powder intended to make 500 ml jelly, as stated on its packet
- 1 measure of lime-flavoured jelly powder intended to make 500 ml
- 1 measure of strawberry-flavoured jelly powder intended to make 500 ml
- 750 ml hot water in total, divided into three 250 ml portions
- 395 g sweetened condensed milk
- 400 g single cream
Method
- Check the yield on all three packets: for each flavour, use the amount of powder normally intended to make 500 ml jelly. The weight varies by formulation; do not assume every packet weighs 85 g.
- Mix the 395 g condensed milk and 400 g cream, making 795 g in total. Divide into three equal 265 g portions and keep covered in the fridge.
- For the grape layer, dissolve the powder completely in 250 ml hot water, using the temperature specified by the manufacturer. Let it cool to lukewarm without setting, then mix in one 265 g portion of the cream mixture. Do not add extra cold water.
- Pour into the dish and refrigerate for approximately 2–3 hours, until the surface can support the next layer without mixing.
- Only then prepare the lime jelly with another 250 ml water and the second 265 g portion of cream mixture. Let it cool to lukewarm before gently pouring it over the set layer, using the back of a spoon to soften the flow. Refrigerate for another 2–3 hours.
- Repeat with the strawberry jelly, the final 250 ml water and the final 265 g cream mixture. Chill for at least another 3 hours, or until every layer is set. Serve from the dish.
Choosing the jelly powder
Use gelatine-based flavoured dessert powder with a stated yield of 500 ml per measure. Jelly cubes, unflavoured gelatine and plant-based setting agents require different calculations. The cream replaces part of the water in a plain jelly; do not add another 750 ml cold water or extra milk.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Why did the layers mix?
The lower layer may not have set, or the next mixture may have been too hot. Check the actual set rather than relying only on the clock, and pour gently.
Example of the stated yield of jelly powder: Dr. Oetker.
