Mosaic Jelly

When I was a child back in Brazil my mum used to make this jelly all the time and later on in life as a little treat. The anticipation of cutting the jelly to find all the bright jeweled coloured pieces of jellies where inside is the highlight of this desert. It looks so pretty!

Ingredients:
6  packets of  different flavors jelly (strawberry, pineapple, lemon, lime, raspberries, grape)
 1 can sweetened condensed milk 
1 can of double cream or why not try Cornish clotted cream
200 ml of coconut milk
2 envelopes unflavoured powdered gelatin

Method:

1 – Prepare each flavoured gelatin separately each with half of the water described on packaging. Put in rectangular dishes and refrigerate until firm. 
2 – In a blender, beat the condensed milk, cream, coconut milk and unflavoured gelatin prepared according to package directions.  
3- In a pan with central hole, lightly oiled, pour the blended cream mix and sprinkle the colourful gelatin cut into cubes. Refrigerate until firm. To serve, unmold and serve in slices.

 

Here is an adult version and definitely no-low fat version: red mosaic (diced strawberry jelly) encased in white coconut & cream jelly
topped with cassis sauce and indulge with Rodda’s pouring double cream