Fruity Milk Jellies

• gelatin sheets↗16
• whole milk↗1.2l l
• peaches200g g

  fresh or canned, drained

• powdered sugar↗200g g
• yellow, pink, violet and orange food colouring

  (optional)

• neutral oil

  for molds

• raspberry↗200g g
• blackcurrant↗200g g
• mango↗200g g

  fresh or canned, drained

• ice cream

  for serving (optional)

Step-by-step instructions

1. 1

   Place four gelatin sheets in a bowl with cold water and leave for 5 minutes to soften. Measure 150 ml of milk into a small saucepan and heat until it begins to steam. When the gelatin softens, squeeze out the water and add it to the milk, stir until dissolved, then set aside until the milk cools to room temperature.

2. 2

   In a food processor, blend the peaches, 50 g of powdered sugar and 150 ml of milk. If you want a very bright colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then add the cooled milk and gelatin, stir. Lightly grease two jelly molds and distribute the mixture between them. Chill for 1 hour or until the jelly sets – do not chill too long, otherwise the layers will not stick together and the jelly may fall apart when unmolded.

3. 3

   Repeat steps 1 and 2, this time using raspberry and pink food colouring. It is very important that the mixture is at room temperature before pouring it over the peach jelly, otherwise the lower layer will melt. Return the molds to the refrigerator for 1 hour or until the jelly sets. Then repeat the process with blackcurrant berries and violet food colouring, chilling, and then with mango and orange food colouring. Chill for 2 hours or up to 24 hours.

4. 4

   To serve, dip the molds in warm water to ease removal, then invert them onto plates or cake stands. Serve with ice cream and extra berries, if desired.