Separate the jelly into cubes and place in a jug. Add 1/2 pint (285ml) boiling water and stir until dissolved. Add 1/2 pint (285ml) of cold water. This will make the jelly double strength.
Pour the jelly into a shallow rectangle container and put in the fridge to set.
When the jelly has set, tip it onto a chopping board. Cut into 1-2cm cubes and put in the fridge while you make the white jelly.
To make the white jelly, pour 300ml hot water into a small bowl, sprinkle over the gelatine, stir well until dissolved. Beat in the yoghurt and allow to cool.
Scatter half the jelly cubes over the base of the loaf tin and pour enough yoghurt jelly just to cover and put in the fridge to set.
When the jelly is firm, pour over the rest of the jelly cubes and white jelly.
Put in the fridge to set. To serve dip the loaf tin in hot water for a few seconds and tip onto a serving plate. Slice to serve.
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Separate the jelly into cubes and place in a jug. Add 1/2 pint (285ml) boiling water and stir until dissolved. Add 1/2 pint (285ml) of cold water. This will make the jelly double strength.
Pour the jelly into a shallow rectangle container and put in the fridge to set.
When the jelly has set, tip it onto a chopping board. Cut into 1-2cm cubes and put in the fridge while you make the white jelly.
To make the white jelly, pour 300ml hot water into a small bowl, sprinkle over the gelatine, stir well until dissolved. Beat in the yoghurt and allow to cool.
Scatter half the jelly cubes over the base of the loaf tin and pour enough yoghurt jelly just to cover and put in the fridge to set.
When the jelly is firm, pour over the rest of the jelly cubes and white jelly.
Put in the fridge to set. To serve dip the loaf tin in hot water for a few seconds and tip onto a serving plate. Slice to serve.
