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dessert recipes | Makes 2.2 litre bundt cake mould
This is worth the time and, as it can be made ahead, it’s an instant crowd-pleaser on the day. Use whatever jelly you like, or make with vege-gel and flavour it with fresh juices.
1. Get yourself totally equipped and ready before you layer up the jellies. Give yourself a dedicated hour or 2 – because once you start you really can’t stop!
2. Create a large working area and get out lots of bowls and measuring jugs – you’ll need them. Wipe the inside of your jelly mould with a tiny bit of vegetable oil. Make your first jelly layer according to packet instructions (it’s best to use a little less liquid, around 50ml, than the amount suggested to ensure the jelly is sturdy) and pour into your mould. The key to layering up the jelly is never to let the previous layer fully set. You want the jelly to be in the fridge for 10–20 minutes (this will depend on the brand; note that vege-gel jelly sets more quickly). It should still be wobbly, not completely firm, or the next layer won’t stick.
3. While your first layer is setting in the fridge, crack on with the next coloured jelly and pour it into your mould when the previous layer is just firm enough. Repeat this process – mixing up the next layer and colour of jelly while your mould is in the fridge – until you have a bonkers but beautiful layered-up jelly cake.
Note Vege-gel is a vegetarian alternative to gelatine. Just make according to the packet instructions with your choice of fruit juices for colour and flavour – think beetroot for pink, carrot for orange – or for an opaque layer, use coconut milk.
Per serving 55 cals, 0.2g fat (0.1g saturated), 0g protein, 13.4g carbs, 9.4g sugars
Recipe Georgie Hayden
Photo Andrew Montgomery
from Issue 40