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Jelly Jewels

Jelly Jewels

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Prepare jellies separately as instructed on the packet and leave to set in shallow square (or round) bowls.
Use a knife and slice through the set jelly, making even-sized squares.
To make the milk jelly, dissolve jelly in boiling water and allow to cool.
Pour evaporated milk into a separate bowl.
Add cooled (but not set) jelly and mix well.
Pour mixture into a shallow square dish.
Allow to set in the fridge for 1-2 hours.
Use a knife and slice through the set milk jelly making even-sized squares.
To assemble:
Use a little brush or your finger and “paint” thin egg-white rings around the edges of 6 serving glasses.
Dip the rims of the glasses in the hundreds and thousands. Leave to dry.
Layer the jellies and the milk jelly decoratively in the individual glasses. Serve.

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2 x 80 g packets Jelly, flavours of your choice

milk jelly:

1 x 80 g Moir’s Strawberry Jelly
300 ml (1 ¼ cup) boiling water
1 x 410 g can evaporated milk
1 egg-white, beaten
30 ml (2 tbs) hundreds
and thousands

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