- July 2014
- Serves 8
- Hands-on time 1 hour, plus 6-9 hours setting
This retro jelly harks back to the days of the Zoom lolly. It’s easy to replicate, it just requires time to allow it to set.
- 6.9g fat (4.2g saturated)
- 1.6g protein
- 43.2g carbs (41.8g sugars)
- 1.4g fibre
- 14 gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado – see tips)
- Vegetable oil for greasing
For the blackcurrant layer
- 250ml undiluted Ribena or other blackcurrant cordial
- Squeeze lemon juice
- Blue food colouring
For the banana layer
- 2 bananas, chopped
- 100ml double cream
- 50g caster sugar
- Yellow food colouring
For the raspberry layer
- 200g raspberries
- 250ml cloudy apple juice
- 50g caster sugar
You’ll also need
- 1 litre jelly mould (see tips)
- First, make the blackcurrant layer. Put 6 of the gelatine leaves in a small bowl and cover with cold water, then soak for 1-2 minutes until soft. Gently heat the cordial, lemon juice and 50ml cold water in a pan until nearly simmering, then remove from the heat. Remove the softened gelatine from the water and squeeze out any excess water, then stir into the hot blackcurrant mixture until dissolved. Stir in a few drops of blue food colouring to give a deep purple colour. Grease the jelly mould (see tips) with a little oil, then pour in the jelly. Chill for 2-3 hours or until set.
- When the blackcurrant jelly is set, make the banana layer. Whizz the bananas in a food processor with the cream and sugar until smooth, then pass through a fine sieve into a pan. Stir in drops of yellow food colouring until you get the desired shade. Soak 2 more gelatine leaves in cold water until soft, then drain and squeeze out excess water. Gently heat the banana mixture, then stir in the gelatine until dissolved. Cool, then pour over the blackcurrant jelly and chill for 2-3 hours until set.
- Put the raspberries in a pan with the apple juice, sugar and 100ml water, then simmer gently for 2 minutes. Remove from the heat and leave for about 15 minutes so the raspberries can infuse the liquid. Strain the liquid into a jug (discard the raspberries or keep for a compote). Soak the remaining 6 gelatine leaves in cold water, then drain and squeeze. Stir into the warm raspberry liquid until dissolved. Leave to cool, then pour over the set banana jelly. Chill for 2-3 hours more or until set (see tips).
- To serve, briefly dip the jelly mould into hot water. Pull gently at the jelly edges to help release it, then invert onto a slightly damp plate. Give it a little shake and you should hear the mould release the jelly. Serve with whipped cream, if you like.
The finished jelly will keep in the fridge for up to 2 days.
Use any shape of jelly mould you like. The jelly is simple to make but it takes time, as each layer needs to set before you add the next. To save time, use different-size moulds for each layer. Turn out the largest jelly, then stack the smaller ones on top. Lakeland.co.uk has a great range of moulds.
If using a different brand of gelatine leaf, follow the instructions on the packet for the amount of liquid used.
Learn how to work with powdered and leaf gelatine…
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