Layered Orange & Cream Jelly

Name: Layered Orange & Cream Jelly
Total time: 600 s
Yield: 4 to 5 Servings
Cuisine: British
Ingredients: 3 teaspoons (10 g) Gelatine Powder *OR slightly reduce the amount for softer jelly; 3-4 tablespoons Water; 2 cups (500 ml) 100% Pulp-free Orange Juice; *Note: Thick fruit nectar doesn’t work for this dessert; 4-6 tablespoons Sugar *alter the amount; 100 ml Thickened Cream; 100 ml Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

This is not my invention. The person who first made this dessert probably did it by accident. This jelly naturally separates into two layers. I assume the acid in Orange Juice does the magic. Other sour fruit juices such as Apple juice OR Pineapple juice should work as well. You might be interested in experimenting it.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes plus cooling time

4 to 5 Servings

3 teaspoons (10 g)Gelatine Powder *OR slightly reduce the amount for softer jelly
3-4 tablespoonsWater
2 cups (500 ml)100% Pulp-free Orange Juice
*Note: Thick fruit nectar doesn’t work for this dessert
4-6 tablespoonsSugar *alter the amount
100 mlThickened Cream
100 mlMilk

Saved

Steps

10 minutes plus cooling time

1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
2

Prepare 4 serving glasses. Mix Cream and Milk in a bowl OR cup.
3

Heat Orange Juice and Sugar in a saucepan and bring to the boil, stirring occasionally. Once it's boiling, remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.
4

Add Cream & Milk mixture, and gently stir only a few times.
5

Pour the hot mixture into serving glasses and set aside to cool. Jelly will soon start separating. When cooled enough, place them in the fridge and leave to set.