Into a saucepan, pour 250 ml of water, wait for it to boil, and pour two packets of strawberry jelly powder. Dissolve. Add another 250 ml of water at room temperature and stir.
Then, pour this jelly mixture into a glass dish or container of your preference. Leave in the fridge for 1 to 2 hours.
Into a blender, pour the juice, the table cream, the condensed milk, and the unflavored gelatin previously hydrated according to the package directions. Blend it all for 3 minutes.
After 2 hours, remove the glass dish from the fridge – jelly will be nice and firm - and add the passion fruit mousse all over it. Spread it well. Leave in the fridge for another 1 to 2 hours.
Pour 250ml of water into a saucepan and bring it to a boil. At this point, add the two packets of lemon jelly powder. Dissolve. Add another 250 ml of water at room temperature and stir.
Remove the glass dish from the fridge – jelly will be firm already – and add the lemon jelly mixture. Take it back to the fridge and let it chill for 1 to 2 hours.
Garnish to taste.