AMANDAS TORNADO
2 Packets of different colour Jelly (the brighter the better). More colours can be use but then adjust the quantity to 2 packets of jelly.
**Make the jelly with 1 cup boiling water and ½ cup ice water…. add 1 tsp of gelatine dissolved in 30 ml of warm water each to each colour. Chill overnight in fridge to set.
Next morning:
Spray a spiral silicone bundt pan with spray and cook and set aside.
Cut jelly into 1 cm cubes and mix colours together in one bowl. Put in fridge again to keep cold.
Mould:
Mix one packet of lemon jelly with one teaspoon of gelatine the same method as above and set aside to cool.
Whisk together one tin of cold Evaporated milk with a tablespoon of lemon juice till fluffy.
Mix together one tin of cold condensed milk, the lemon jelly with the evaporated milk mixture.
Spray your mould again with a light layer of spray and cook.
Layer the mould with your coloured jelly cubes (and fruit, optional) at the bottom.
Pour milky mixture over your jelly mixture; press a little with a spoon to make sure that all the bubbles and air pockets escape.
Immediately sit in fridge to set.
Keep mould in fridge until ready to serve.
Serve with ice cream or cream.
Tip: As a variation add fresh fruit like grapes, strawberries, peaches etc together with the bottom jelly layer.
Recipe and Photo: Amanda Conradie
