Line the tin with cling film to make removing the jelly easier. Using the Orange 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 Orange Jelly into tin, allow to cool and then refrigerate to set for approximately 2 hours.
While the Orange Jelly is setting, make the white layer. Pour 115ml hot water into a small bowl, sprinkle over the gelatine and stir well until the gelatine has dissolved. Stir in condensed milk and mix well.
When the Orange Jelly is firm, pour over the milk jelly. Pour gently over the back of a spoon to prevent breaking the jelly beneath. Put in the fridge to set.
Using the Pineapple 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.
Gently pour over the set milky layer to create a third layer. Put in the fridge for 3-4 hours or preferably overnight.
Turn the jelly out onto a chopping board and cut into squares. Decorate with mandarins.
Difficulty
Rating
Line the tin with cling film to make removing the jelly easier. Using the Orange 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 Orange Jelly into tin, allow to cool and then refrigerate to set for approximately 2 hours.
While the Orange Jelly is setting, make the white layer. Pour 115ml hot water into a small bowl, sprinkle over the gelatine and stir well until the gelatine has dissolved. Stir in condensed milk and mix well.
When the Orange Jelly is firm, pour over the milk jelly. Pour gently over the back of a spoon to prevent breaking the jelly beneath. Put in the fridge to set.
Using the Pineapple 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.
Gently pour over the set milky layer to create a third layer. Put in the fridge for 3-4 hours or preferably overnight.
Turn the jelly out onto a chopping board and cut into squares. Decorate with mandarins.
