Serves 8 – 10
Preparation time 25 minutes
Setting time overnight
You will need
1 x 135g strawberry jelly cubes
1 x 135g lime jelly cubes
12g gelatine powder
510ml condensed milk
150ml double cream, lightly whipped,
Redcurrants and green holly leaves to decorate
20cm square deep baking tin
To make each flavour of jelly, separate into cubes and place in a jug. Add 1/2 pint (285ml) of boiling water* and stir until dissolved. This will make the jelly double strength.
Pour the strawberry jelly into tin, allow to cool and then refrigerate to set for approximately two hours.
When the jelly is almost set, make the white layer. To dissolve the gelatine, pour 115ml hot water into a small bowl, sprinkle on the gelatine and stir well until it has dissolved. Stir in condensed milk. Allow to cool before pouring over the strawberry layer.
Put in the fridge to set for approximately one hour.
Make the lime jelly with 1/2 pint (285ml) boiling water. This will make the jelly double strength.
Allow to cool before pouring over the set milky layer to create the third layer.
Put in the fridge to set for 3-4 hours, preferably overnight.
Turn the jelly out onto a chopping board and cut into squares. Decorate with swirls of cream, redcurrants and jelly holly. (To make the holly leaves, set a thin layer of lime jelly in a shallow tin and cut out using a small sharp knife*).
* When using a sharp knife and boiling water, please take care and ensure young children are supervised.
Recipe courtesy of Hartleys Fruit, for more information please visit: www.hartleysfruit.co.uk/recipes