for the recipe Rainbow Jelly
|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)|
|⅓ cup||hot water|
|1 sachet||Dr. Oetker Gelatine Powder|
|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
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.
Set glasses or plastic cups on a tray to make it easy to transport to the fridge.
|Per serving / piece||Per 100 g / ml|