Rainbow Jelly Dessert with Condensed Milk Cream
A colorful jelly dessert that brings a smile to kids and grown-ups alike. Bright cubes of fruit jelly float in a silky condensed-milk cream, making a fresh, light and irresistibly creamy treat. Just 30 minutes of prep and the fridge does the rest.
🛒 Ingredients
10 servings
- 3 packets of fruit jelly (jello) in different colors (strawberry, lemon, grape…)
- 1 packet of unflavored powdered gelatin (or 6 gelatin sheets)
- 1 can of sweetened condensed milk (14 oz / 397 g)
- 1⅔ cups heavy cream, well chilled (400 ml)
- 4 tablespoons cold water
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Directions
- 1
Prepare the three colored jellies following each packet's instructions, pouring them into separate molds. Chill until fully set.
- 2
Unmold the jellies and cut them into small even cubes. Arrange them in a large shallow dish and keep chilled.
- 3
In a blender, combine the sweetened condensed milk and the heavy cream, and blend until smooth and creamy.
- 4
In a small bowl, sprinkle the unflavored gelatin over the cold water, stir, and let it stand for one minute.
- 5
Melt the gelatin in the microwave for 30 seconds (or over a bain-marie, stirring with the bowl tilted so it doesn't stick).
- 6
Right away, pour the melted gelatin into the blender with the condensed-milk cream and blend again for a few seconds.
- 7
Pour the mixture over the reserved jelly cubes, then refrigerate for about 1 hour, until the cream is set.
💡 Chef's Tip
Play with jelly flavors and colors to match the season or the occasion: raspberry and lemon in spring, grape and orange in winter. For a clean unmold, dip the dish briefly in warm water before serving. Well-chilled heavy cream gives a firmer, melt-in-the-mouth texture; thick crème fraîche works too. You can swap the powdered gelatin for 6 gelatin sheets, rehydrated and squeezed. Make it a day ahead: it keeps 2 to 3 days in the fridge, tightly covered.
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