I suspect many store-bought jellies get their gummy-like texture from the a combination of konjac with agar.

Once the green layer is set, pour ¾ cup of the white layer over it and gently tilt the pan to distribute evenly. Return the pan to the fridge for 30 minutes to set.Curb your sweet cravings for far fewer calories with these wobbly Rainbow Jellies! Each different flavour of jelly is complemented by real fruit, to give every layer a gorgeous bite. Fun to look at and easy-peasy to make, simply pop them in the fridge for a day or two, until you're ready for a delightfully light, rainbow-coloured treat. Also in these categories: The jelly should not set while on the counter at room temperature, though if it does, just pop it in the microwave for about 10-20 seconds to warm it up slightly. Mix it together and let cool before pouring onto the slice. White Layer - Mix 1 teaspoon of gelatine with 1/2 cup of boiling water until completely dissolved. Stir in 1/4 can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set. Thin layers not only look good, they also make sure that the jelly slice will not overflow from the pan and the jelly slices won’t be to tall when completed.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment! White Layer – Mix 1 teaspoon of gelatine with 1/2 cup of boiling water until completely dissolved. Stir in 1/4 can of condensed milk until combined. Let it sit on the counter to cool to room temperature and the previous layer is set. Make sure that the layers are completely set before pouring on the next layer. Don’t rush this as you don’t want the layers to melt the previous ones, mixing them all up.

You will get around three cups of rainbow jelly (cut in small pieces). That would probably give you around 10 servings. But don’t worry too much: even if your coconut jelly has a cream layer, it will still taste great. Alternatives and ingredient swaps Juice & tea Place the strawberry jelly crystals in the heatproof jug and add 285ml (1/2 pint) of boiling water. Stir until all the jelly crystals have dissolved completely. Add 285ml (1/2 pint) cold water and stir. Leave to cool, then divide between 6 x 350ml tall glasses.