Layered Orange & Cream Jelly

Name: How to cook Layered Orange & Cream Jelly - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 5 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Layered Orange & Cream Jelly

This is not my invention. The person who first made this dessert probably did it by accident. This jelly naturally separates into two layers. I assume the acid in Orange Juice does the magic. Other sour fruit juices such as Apple juice OR Pineapple juice should work as well. You might be interested in experimenting it.

Ingredient

Food ration :

4 to 5 Servings

Cooking time :

10 minutes plus cooling time

3 teaspoons (10 g)

Gelatine Powder *OR slightly reduce the amount for softer jelly

3-4 tablespoons

Water

2 cups (500 ml)

100% Pulp-free Orange Juice

4-6 tablespoons

Sugar *alter the amount

100 ml

Thickened Cream

100 ml

Milk

Cooking instructions

* Step 1

Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.

* Step 2

Prepare 4 serving glasses. Mix Cream and Milk in a bowl OR cup.

* Step 3

Heat Orange Juice and Sugar in a saucepan and bring to the boil, stirring occasionally. Once it's boiling, remove from heat, add soaked Gelatine, and mix well until Gelatine dissolves completely.

* Step 4

Add Cream & Milk mixture, and gently stir only a few times.

* Step 5

Pour the hot mixture into serving glasses and set aside to cool. Jelly will soon start separating. When cooled enough, place them in the fridge and leave to set.

Note: if there is a photo you can click to enlarge it