Ingredients
Rainbow Layers
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4 sachets Dr. Oetker Gelatine Powder
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1 cup (220g) caster sugar
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2 ½ tsp Queen Bubble Gum Flavour for Icing
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Queen Food Colour Gel in Blue, Red, Yellow and Green
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1.6L boiling water
White Layer
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1/3 cup (80ml) hot water
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1 sachet Dr. Oetker Gelatine Powder
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300ml cream
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1 tsp Queen Bubble Gum Flavour for Icing
Method
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1
For each jelly colour, combine 1 sachet Gelatine Powder, cup caster sugar, 1 tsp Vanilla Extract, Food Colour Gel and 400ml boiling water in a 1 litre capacity heat proof jug. Whisk with a fork until sugar and gelatine have completely dissolved.
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2
To make the white cream layers, add cup of hot water to a microwave safe bowl, sprinkle with Gelatine Powder. Leave for 5 minutes then microwave for 30 seconds to melt Gelatine
Powder. In a 1 litre capacity jug, whisk together cream, Gelatine Powder and Vanilla Extract until well combined. -
3
Use a tablespoon measure to add a layer of jelly evenly to four dessert glasses. Depending on glass size, use 1-2 tablespoons. Carefully transfer jelly to fridge to set for about 20 minutes.
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4
Ensure coloured jelly has set before adding white layer. Repeat
measuring and chilling process for each colour.
If it’s cold in your kitchen and white jelly sets between colours, zap it in microwave for 30 seconds to melt. Stir well and make sure it’s cooled before creating a new layer.
Comments & Reviews
Can you use glucose syrup instead of gelatine powder
Leanne
Hi Leanne, unfortunately you need to use gelatine for the jelly to set – The Queen Team
Queen Fine Foods