Jello parfait:
INGREDIENTS 5 packages of Strawberry Jello mix Water 2 cups of Cool Whip, plus more for topping strawberries, to top each parfait
METHOD Combine 3 cup boiling water in a bowl with a packets of strawberry jello mix. Stir until the mixture is dissolved. Add one cup of cold water and stir, divide jello mixture into two parts and mix one of them with cool whip. Make 5 layers, first without whipped cream, second with cream and etc. Chill each layer for 1- hours. Top with whipped cream and strawberry.
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Jello cake:
Ingredients: For the cake: 200 ml (6.7 fl. oz) milk; 80 g (2.8 oz) sugar; 5 tsp gelatin powder, bloomed; 350 ml (12 oz) cream; 1 tbsp lemon juice. For the decoration: raspberries, pineapple, blackberries; 1 cup water; 2 ½ tsp gelatin, bloomed.
Instructions Add sugar and bloomed gelatin into the milk. Heat until gelatin dissolves. Mix cream with lemon juice, add gelatin mixture and stir. Strain the mixture. Pour half of the mixture into a round cake pan, let set completely. Place 3 cookie cutters on top of the jello cake base and pour leftover gelatin-cream mixture. Let set completely. Remove cookie cutters from the cake and fill each shape with berries and chopped pineapple. Mix gelatin with hot water and pour over fruits. Leave to set for the last time. Carefully remove the pan and serve.
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Colorful Edible Flower Jelly Pudding Cake:
INGREDIENTS
pudding recipe 200ml milk 13g gelatin egg yolk 200ml fresh cream 60g sugar clear jelly edible flowers strawberry kiwi 1tbsp white wine 300ml water 10g gelatin 1tbsp sugar
METHOD
Heat water and wine in the pot until boiling Add sugar and mix Remove from the plate and add gelatin, mix until it dissolve completely Soak edible flowers in water Cut berries and kiwi Add some clear jelly to form and freeze for a few minutes Put flowers and fruits to form and cover with clear jelly Refrigerate it about 1 hour Mix egg yolk with sugar, and hot milk and combine. Pure it in the pot and mix until thickened, after this add gelatin Beat fresh cream and add to milk mixture Pure it in pudding form and refrigerate for 3 hours.
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