Make up Lime, Strawberry and Orange Jelly with boiling water as directed on pack. This will make the jelly double strength.
Pour each jelly into a shallow tray.
Put trays in the fridge to set, preferably overnight.
When the jelly has set, make the white jelly. Pour 250ml hot water into a small bowl, sprinkle over the gelatine and stir well until dissolved. Put condensed milk in a jug and add water up to 570ml. Beat condensed milk into the gelatine.
Cut the jellies into 1cm x 1.5cm cubes.
Place half the cubes into the mould.
Cover with white jelly and set in the fridge. Once set, repeat with the remaining jelly cubes and white jelly. To serve, dip the mould in hot water for a few seconds and turn onto a serving plate.
Make up Lime, Strawberry and Orange Jelly with boiling water as directed on pack. This will make the jelly double strength.
Pour each jelly into a shallow tray.
Put trays in the fridge to set, preferably overnight.
When the jelly has set, make the white jelly. Pour 250ml hot water into a small bowl, sprinkle over the gelatine and stir well until dissolved. Put condensed milk in a jug and add water up to 570ml. Beat condensed milk into the gelatine.
Cut the jellies into 1cm x 1.5cm cubes.
Place half the cubes into the mould.
Cover with white jelly and set in the fridge. Once set, repeat with the remaining jelly cubes and white jelly. To serve, dip the mould in hot water for a few seconds and turn onto a serving plate.
