Layered fruit jelly cups with whipped cream
The childhood dessert that still impresses: two jellies in different colours, in layers, with pieces of fresh fruit suspended inside, and a cap of whipped cream. No baking, under half an hour of work and patience, because each layer has to set. One rule many people forget: with fresh pineapple or kiwi the jelly will not set.
Your own work in that: 10 min.
- Dissolving 30 min
- First layer setting 120 min
- Second layer 30 min
- Setting fully 120 min
- Whipped cream 10 min
Step by step
0 / 5 doneDissolve the first jelly
Dissolve the red jelly in 400 ml boiling water, stirring until not a single crystal remains. Leave until lukewarm, about 25 minutes; prepare the fruit meanwhile. Less water than the packet says, because the fruit releases juice and a fruit jelly should be firmer, so it holds its shape under a teaspoon.
Ingredients: 1 pcs strawberry or raspberry jelly powder · 1 pcs lemon or peach jelly powder · 800 ml water
TipHot jelly poured over fruit half-cooks it and turns cloudy. Lukewarm but still liquid is just right.
400 ml boiling water, to the last crystalArrange the fruit
Wash and hull the strawberries, halve them. Put the strawberries and raspberries into 6 dessert cups or glasses, a third full. Cut the peach into wedges and set aside for the second layer.
Ingredients: 150 g strawberries · 100 g raspberries · 1 pcs peach · 200 ml whipping cream, 30 % · 1 tbsp icing sugar
TipFresh pineapple, kiwi, mango and papaya contain enzymes that break down gelatine: jelly with them will not set. Tinned versions are safe, because pasteurising destroys the enzyme.
Strawberries and raspberries at the bottomPour and chill
Pour the lukewarm red jelly over the fruit. Refrigerate 2 hours, until the layer is fully firm. Want a diagonal layer? Stand the cups tilted in a muffin tin.
Lukewarm jelly over the fruit, two hours in the coldSecond layer
Once the first layer is firm, dissolve the yellow jelly in 400 ml boiling water and cool to lukewarm, about 25 minutes. Lay the peach wedges on the set red layer and pour the yellow jelly over. Refrigerate another 2 hours.
TipThe second jelly must be lukewarm, or it melts the top of the first and the colours blur.
Peaches and the yellow layer on the set red oneWhipped cream and serving
Whip the cold cream with the icing sugar until stiff. Spoon or pipe onto the set jelly, a raspberry on top. Serve cold. Covered with film, it keeps in the fridge for up to 2 days.
Whipped cream, a raspberry on top
Before you start
With custard
Instead of the second jelly, a layer of vanilla custard, cooled and poured onto the set jelly. A home-party classic.
In one large mould
The same layers in a film-lined loaf tin; turned out and sliced, it makes an entrance at the table.
It didn't set
Too much water, fresh pineapple or kiwi, or too short in the fridge. Without enzyme fruit and with 400 ml water per packet, it always sets.
