Jamie Magazine
By Georgina Hayden
About the recipe
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.
Recipe From
Jamie Magazine
By Georgina Hayden
vegetable oil
4 packets of jelly, in different colours or sachets of vege-gel (see note)
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.
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