AuthorChef ChadWe’d always try to find a way to turn the usual to something healthier – like this cathedral window made more colorful and healthier using juice and juice pulp.
In three separate mixing bowls with 1/2 cup hot water each, completely dissolve the 1 tablespoon of strawrberry, lime and blue berry gelatin mix.
Chill for 1 hour until set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds
In a medium bowl, combine juice pulp, pineapple juice, condensed milk, milk and sugar. Stir with wire whisk until incorporated. Set aside.
In another mixing bowl, combine 1 cup hot water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves.
Gently add the pineapple juice and milk mixture to the unflavored gelatin mixture. Stir until well incorporated.
Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 2 hours. Serve!
Ingredients
Directions
In three separate mixing bowls with 1/2 cup hot water each, completely dissolve the 1 tablespoon of strawrberry, lime and blue berry gelatin mix.
Chill for 1 hour until set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds
In a medium bowl, combine juice pulp, pineapple juice, condensed milk, milk and sugar. Stir with wire whisk until incorporated. Set aside.
In another mixing bowl, combine 1 cup hot water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves.
Gently add the pineapple juice and milk mixture to the unflavored gelatin mixture. Stir until well incorporated.
Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 2 hours. Serve!
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