Rainbow Jelly

Jelly is loved by everyone, everywhere! So why stop at one colour of jelly when you can have them all!

4 servings

Easy to make 60 Minutes



for the recipe Rainbow Jelly

Rainbow Layers:

4 sachets Dr. Oetker Gelatine Powder
1 ½ cups caster sugar
4 tsp Queen Natural Vanilla Extract
Queen Food Colour Gel in Blue, Red, Yellow and Green
1,60 l hot water (boiling)

White Layer:

⅓ cup hot water
1 sachet Dr. Oetker Gelatine Powder
300 g cream
1 tsp Queen Natural Vanilla Extract
Dr. Oetker Sour Strands to decorate




For each jelly colour, combine 1 sachet Gelatine Powder, 1/3 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.


To make the white cream layers, add 1/3 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.


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. Ensure coloured jelly has set before adding white layer. Repeat measuring and chilling process for each colour. Decorate with Sour Strands.


Rainbow colours with Queen Food Colour Gel: Red: three drops red Orange: two drops red, three drops yellow Yellow: two drops yellow Green: two drops green Blue: two drops blue

Cooking and nutritional information for the recipe Rainbow Jelly

Per serving / piece Per 100 g / ml