Broken Glass Jelly Dessert

INGREDIENTS:
Jelly:
– 1 box each of the following jellies
– Cherry or strawberry
– Greengage
– Pineapple
(You can use any flavour of jelly as you prefer).

• Empty each sachet of jelly into a separate glass or plastic container.
• Add 1 cup of boiling water to each container.
• Mix until the jelly granules have dissolved.
• Add ½ cup of cold water into each jelly mix.
• Cover and refrigerate until each colour of jelly is set (6 hours or overnight) Once the jelly is set, remove from the fridge and cut into small cubes.

Milk Mixture:

• 3 Tablespoons gelatine granules
• 350mls of Evaporated milk
• 1 can of condensed milk (385 grams)
• To a jug add 1 and ½ cups of boiling water and the gelatine granules.
• Use a whisk to ensure all the gelatine has dissolved.
• Next add ½ cup of tap water.
• Mix again.
• Add the evaporated milk and the condensed milk.
• Stir to combine.

Leave the milk mixture to cool completely otherwise the hot milk mixture will dissolve the jelly.

• Once the milk mixture is cool. Spray a bundt tin, or any silicone mould container with non-stick spray.
• You can also use a glass casserole as well.
• Add the jelly cubes randomly in the preferred dish.
• Pour the milk mixture over the jelly cubes.
• Cover with clingfilm.
• Refrigerate until set (6 hours or overnight)

If using a bundt tin, loosen the edges of the dessert and
flip onto a serving platter. If using a casserole dish, slice & serve.

Recipe by Renuka Lallbahadur