Take jelly up a notch to the very next level of AWESOMENESS for the kids this Christmas.
There’s no wibble wobble on a plate here. It’s ALL about fancy pants jelly in a cup. Looking all magnificent in its layered glory PLUS tasting just as good, this jelly is sure to be a hit with the younger set.
For the full layered effect, use SIX clear glasses or plastic drinking cups. You can even hit up your local discount store party aisle for clear dessert cups for full fanciness.
Full disclaimer – these Christmas jelly cups do take a little bit of time. But totally worth it!
Layered jelly cups recipe
2 x 85g packets of jelly (for Christmas, go for raspberry flavoured red or lime flavoured green)
5 teaspoons gelatine powder
1 tin sweetened condensed milk
½ cup cold water
4½ cups boiling water
whipped cream to top and serve (fresh or canned)
- For coloured layers: Combine one pack of jelly with one teaspoon of gelatine powder in a small heat proof bowl. Add a cup boiling water and stir until dissolved. Let stand until cooled to room temperature, then divide among the six cups to form the first layer. Refrigerate until set – it’ll take around 20 minutes (if you can keep people from opening the door!)
- For white layer: Mix one tin of sweetened condensed milk with one cup boiling water in a small heat proof bowl. In another small heat-proof bowl, add ½ cup cold water, scattering 3 teaspoons of gelatine powder over the top and letting it sit for a minute. Add ½ cup boiling water to the gelatine mix and stir until dissolved.
- Add the gelatine mixture to the milk mixture and stir to combine. Cool to room temperature and divide half of the milk mixture among the cups, gently pouring on top of the jelly layer. Refrigerate cups until set, about 20 minutes. (Save the rest of the mixture for the next white layer)
- Make another batch of jelly (with a teaspoon of gelatine – repeating step 1). Pour another jelly layer, layering with the remaining half of the milk layer. Repeat all steps until there are three coloured jelly layers and two white jelly layers (or however many you can squeeze in your cup). Leave enough room for a squirt of cream on top. Refrigerate until set. Top with whipped cream and serve.