"Italy" Jelly - a three-layer dessert in the colors of the Italian flag: green kiwi jelly, a white sour cream layer, and a cherry top. It came together quite by chance, but how fun is that! Everything is, as always, very simple and pretty quick.
Italy Jelly
A three-layer jelly in the colors of the Italian flag: a kiwi jelly layer, a gelatin-set sour cream layer, and a cherry layer on top. A simple, striking dessert.
Ingredients
Method
- Prepare the first sachet of jelly as directed on the package, but use half the boiling water (for example, 200 ml instead of 400 ml). Cool slightly and pour it as the first layer into individual bowls. Put them in the freezer so the jelly sets faster.
- For the sour cream layer, sprinkle the gelatin over the cold water and let it stand for about 5 minutes to bloom. Then melt it on the stove and set aside to cool.
- Whisk the sour cream with the sugar. Pour in the cooled gelatin in a thin stream and mix well again.
- Spread the sour cream mixture as the second layer over the set first layer. Return to the freezer (or fridge).
- Prepare the second sachet of jelly the same way - as directed, but with less water. Cool slightly and pour it as the third layer.
- Chill the jelly until fully set - then dig in. Enjoy!
Notes
Pour each next layer only over a set previous one, slightly cooled first - the layers will stay clean and distinct.
Tips
- Packet jelly should be mixed with half the boiling water stated on the package (for example, 200 ml instead of 400 ml) - the layers will be firmer.
- For the layers to set faster, put the bowls in the freezer; if you'd rather not, the fridge works too, just takes longer.
- Pour the gelatin into the sour cream in a thin stream, stirring constantly - the sour cream layer will come out smooth.
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