Rainbow Mosaic Jelly
This is the star of every birthday table: a multicoloured jelly that catches the light like stained glass. First you bite into a fruity cube, then the creamy condensed milk wraps everything in softness. It's cool, cheerful and — best of all — you make it the day before with barely any effort.
🛒 Ingredients
15 servings
- 6 packets of jelly in different flavours and colours (strawberry, lemon, orange, grape, pineapple, raspberry)
- 1 packet unflavoured powdered gelatine (about 10 g)
- 1 can sweetened condensed milk (about 395 g)
- 1 can or carton of pouring cream or thick double cream (about 300 ml)
- 5 tablespoons warm water to bloom the gelatine
- A little neutral oil to grease the mould
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Directions
- 1
Prepare each jelly packet separately, halving the amount of water stated on the box so the jellies set extra firm. Pour them into shallow dishes and refrigerate for at least 3 hours, until completely set.
- 2
Bloom the unflavoured gelatine in 5 tablespoons of water, let it stand for 5 minutes, then melt it over a water bath without ever letting it boil. Set aside.
- 3
Blend the condensed milk, the cream and the melted gelatine in a blender until the mixture is perfectly smooth and even.
- 4
Cut the firmly set jellies into small cubes and tip them into a large bowl. Pour over the creamy mixture and fold gently with a spoon so the cubes keep their shape.
- 5
Lightly oil a ring mould, pour in the mixture and tap the mould on the worktop to knock out any air bubbles.
- 6
Chill for about 4 hours, or overnight, until the jelly is completely firm. To unmould, dip the mould briefly in hot water, then turn it out onto a serving plate.
💡 Chef's Tip
The firmer your jellies are, the better the cubes hold their shape in the cream, so don't rush the chilling. For the sharpest stained-glass look, pick flavours with strongly contrasting colours. Unmould just before serving and keep the dessert chilled; it keeps for 3 days in the fridge.
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