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Rainbow popcorn jelly loaf

Recipe may contain milk and lactose.

Watch jaws drop as you bring out this incredible sky-high jelly and condensed milk no-bake dessert!

10 Ingredients


  • 85g packet lemon jelly crystals

  • 1.25L boiling water, plus 350ml, extra

  • 85g packet orange jelly crystals

  • 85g packet watermelon jelly crystals

  • 85g packet grape jelly crystals

  • 85g packet lime jelly crystals

  • 1 1/2 tbsp gelatine powder

  • 150g (1/2 cup) sweetened condensed milk

  • 200ml thickened cream, whipped

  • Coloured popcorn, to decorate

3 Method Steps


  • Step 1

    Place the lemon jelly crystals

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    (85g packet lemon jelly crystals) in a heatproof bowl. Add 250ml (1 cup) boiling water (1.25L boiling water, plus 350ml, extra). Stir until dissolved. Repeat with the orange (85g packet orange jelly crystals), watermelon (85g packet watermelon jelly crystals), grape (85g packet grape jelly crystals) and lime jelly crystals (85g packet lime jelly crystals) in separate bowls, adding 250ml (1 cup) of the boiling water to each bowl. Place the extra boiling water in a heatproof bowl. Sprinkle with the gelatine (1 1/2 tbsp gelatine powder). Stir until dissolved. Add the condensed milk (150g (1/2 cup) sweetened condensed milk). Stir until combined. Set aside the jelly mixtures and condensed milk mixture to cool to room temperature.


  • Step 2

    Grease a 7cm-deep, 10 x 20cm (base size) loaf pan with cooking oil spray. Wipe with paper towel to ensure pan is well coated and there are no puddles of oil. Carefully pour the lemon jelly mixture into prepared pan. Place in the fridge for 15-20 minutes or until just set but not firm (it should stick to your finger when touched, see tip). Carefully pour 100ml of the condensed milk mixture over the top. Return to the fridge for 10-15 minutes or until just set. Repeat the process with the orange, watermelon, grape and lime jelly mixtures, alternating with the condensed milk mixture and finishing with the lime jelly mixture. Place in the fridge for 6 hours or overnight until set firm.

  • Step 3

    Gently loosen the layered jelly from the mould by pulling away from the edges. Carefully turn onto a serving plate (see tips). Top with the whipped cream (200ml thickened cream, whipped) and coloured popcorn (Coloured popcorn, to decorate) to serve.
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Image by Guy Bailey

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