AMANDA’S TORNADO
- 2 packets of jelly (use different bright colours)
- 2 cups boiling water (1 per packet of jelly)
- 1 cup ice water (½ per packet of jelly)
- 2 teaspoon gelatine, dissolved in 60 ml warm water
- 1 packet lemon jelly
- 1 cup boiling water
- ½ cup ice water
- 1 teaspoon of gelatine, dissolved in 30 ml warm water
- 1 can evaporated milk (cold)
- 1 tablespoon lemon juice
- 1 can condensed milk
Dissolve the jelly in the boiling water and the ice water. Add half of the dissolved gelatine mixture to each of the bowls of prepared jelly Chill overnight in fridge to set.
On the next morning spray a spiral silicone bundt pan with nonstick spray and set aside. Cut jelly into 1 cm cubes and mix the colours together in one bowl. Put in fridge again to keep cold.
Prepare the packet of lemon jelly according to the same method explained above and set aside to cool. Whisk together the evaporated milk with the lemon juice until fluffy. Mix together the cold condensed milk, the lemon jelly and the evaporated milk mixture. Spray your mould again with a light layer of nonstick spray.
Layer the bundt mould with the coloured jelly cubes you prepared the previous day (here you can add fruit if you like) at the bottom. Pour your condensed milk mixture over your jelly cubes; press a little with a spoon to make sure that all the bubbles and air pockets escape. Immediately put in fridge to set. Keep your mould in fridge until ready to serve.
Serve with ice cream or cream.
Optional:
Add fresh fruit like grapes, strawberries, peaches etc together with the bottom jelly cubes layer.
Recipe: Amanda Conradie
Photo: Elize de Kock
