Sometimes we are unhealthy. On those occasions we go all out. These are all out. If you hate sugar, then these aren't for you. If you love a treat, then you're going to want to make these!! These Christmas layered jelly pots are super simple to make and super yummy to eat.
I guess if I'm going to cheat my rules about healthy food blogging, then Christmas is the time of year, right? I've got plenty of healthy treats, so if you really can't bear to make these, then check out our reindeer poop or our carrot oat bars...or even our low sugar basic cookie dough! Anyway...back to the sugar...
I did make a concession to make these slightly healthier though- I have used the all natural jelly from Aeroplane, rather than using the other types. And I did top them with raspberries instead of candy canes- which was my original thought.
Making these jellies is super simple, but I have a few extra tips for you incase you want to make them even quicker. You can pop an extra teaspoon of gelatin into each of the jellies and then they will set even quicker than the 2 hours I'm allowing per layer. This also works for the white chocolate condensed milk layer, add an extra teaspoon of gelatin and it will set a lot quicker!
This recipe makes at least 8 pots. I say that because it depends on your serving size, so that depends on you. Using little glass pots like I have gives the best effect too. I would have had eight in the picture, but there was a little incident in the fridge, meaning that only 4 from 8 survived. It's that time of year when the fridge is overfilled!
Serve these as dessert for the young and old at your Christmas gathering!
Christmas layered jelly pots
Ingredients
- 1 packet strawberry aeroplane jelly I chose the natural
- 395 grams tin sweetened condensed milk
- 100 grams white chocolate
- 1.5 tsps gelatin
- 100 mls boiling water
- 1 packet lime aeroplane jelly I chose the natural one
Instructions
- Prepare the red jelly as per the packet instructions.
- Divide between the pots. Refrigerate for 2 hours or until set.
- Melt the white chocolate using your preferred method and stir in the condensed milk.
- Add the gelatin to the boiling water and whisk to combine.
- Stir the water mix into the condensed milk mix.
- Divide between the jelly pots. Refrigerate for 2 hours or until set.
- Prepare the green jelly as per the packet instructions.
- Divide between the pots. Refrigerate for 2 hours or until set.
- Top with raspberries, strawberries, or candy canes!
Alison says
You say "one tin" of sweetened condensed milk. You really need to give the actual volume or weight as the size of a tin varies. Could you please provide the information? Thanks
Kylie says
Sorry Alison. It comes in 395gram tins here! I will update the recipe.
Robyn Lewis says
My sister cant eat chocolate, other than carob (yukky) can I substitute the chocolate with anything else please?
Kylie says
No really, it helps to set it and turn it to a pannacotta consistency.