Christmas Jelly
Into a bowl, add the lemon jelly powder and the colorless gelatin powder, mix very well, add 250ml of very hot water and mix. Then add 250ml of cold water and mix for about 1 minute.Grease a ring cake pan with a drizzle of oil and pour the lemon jelly mixture into it, leave it in the freezer for 15 minutes.For the second layer, add into a bowl the condensed milk, the coconut milk and the milk, mix very well.Into another bowl, hydrate the two packets of colorless gelatin powder and microwave it for 20 seconds. Mix well and pour it into the bowl with the second layer mixture. Mix well.Pour this second layer mixture into the cake pan, over the lemon jelly layer and take it back to the freezer for another 15 minutes, then transfer it to the fridge.For the third layer, add into a bowl the strawberry jelly powder and the colorless gelatin powder, add the very hot water and mix well. Add the cold water and mix again. Pour it into the cake pan over the other layers and leave it in the fridge for 8 hours.To unmold, use your fingers to gradually release the jelly from the edges of the cake pan. That will bring some air into the pan, making it easier to unmold.To make the filling, add into a bowl the condensed milk, the lemon juice and the table cream, and mix very well.Pour all this filling into the center of the dessert, top it with some grated coconut and garnish with some fruits of the season, to taste.Serve.
Ingredientes
- 2 Packets of Lemon Jelly Powder (25g each)
- 250ml of Very Hot Water
- 250ml of Very Cold Water
- 1 Packet of Colorless Unflavored Gelatin Powder (12g)
Second Layer
- 1 Pack of Condensed Milk (395g)
- 1 Bottle of Coconut Milk (200ml)
- 1 Cup (240ml) of Milk
- 1 Pack of Table Cream (200g)
- 2 Packets of Colorless Unflavored Gelatin Powder (12g each)
Third Layer
- 2 Packets of Strawberry Jelly Powder (25g each)
- 250ml of Very Hot Water
- 250ml of Very Cold Water
- 1 Packet of Colorless Unflavored Gelatin Powder (12g)
To Garnish
- 1 Pack of Condensed Milk (395g)
- Juice of 2 Lemons
- 1 Pack of Table Cream
- Fruits to Taste
- Grated Coconut to Taste
- 23cm Ring Cake Pan
Modo de Fazer
Into a bowl, add the lemon jelly powder and the colorless gelatin powder, mix very well, add 250ml of very hot water and mix. Then add 250ml of cold water and mix for about 1 minute.
Grease a ring cake pan with a drizzle of oil and pour the lemon jelly mixture into it, leave it in the freezer for 15 minutes.
For the second layer, add into a bowl the condensed milk, the coconut milk and the milk, mix very well.
Into another bowl, hydrate the two packets of colorless gelatin powder and microwave it for 20 seconds. Mix well and pour it into the bowl with the second layer mixture. Mix well.
Pour this second layer mixture into the cake pan, over the lemon jelly layer and take it back to the freezer for another 15 minutes, then transfer it to the fridge.
For the third layer, add into a bowl the strawberry jelly powder and the colorless gelatin powder, add the very hot water and mix well. Add the cold water and mix again. Pour it into the cake pan over the other layers and leave it in the fridge for 8 hours.
To unmold, use your fingers to gradually release the jelly from the edges of the cake pan. That will bring some air into the pan, making it easier to unmold.
To make the filling, add into a bowl the condensed milk, the lemon juice and the table cream, and mix very well.
Pour all this filling into the center of the dessert, top it with some grated coconut and garnish with some fruits of the season, to taste.
Serve.
