Jelly is one of the easiest sweets to make at home. However, it takes a lot of time and effort to make the multi-layered jellies that you find in confectionary stores.

We have found a recipe that makes it easy to make such "elaborate jellies"! Here is a recipe for "Fushigina Sawayaka Jelly" found on the official website of Takanashi Dairy Industry.

Ingredients (for 4 cups of 200 ml)


100% fruit juice of your choice ... 400ml (13.53us fl oz)
Milk ...100ml (3.38us fl oz)
Hokkaido pure fresh cream ...100ml (3.38us fl oz)
Sugar ...60g (2.12oz)
10 g gelatin
This time, half is made for orange and half for grape.

How to make

In a saucepan, dissolve the sugar in the juice and sugar, stirring over low heat, and heat until just before boiling (be careful not to boil).


Remove from heat, add gelatin and dissolve completely to avoid lumps.


3. Add the previously combined milk and cream to the second mixture and mix to blend (do not over-mix!).



Pour the mixture into a bowl, remove from heat, and refrigerate for 2 hours to harden.


As it begins to lose its rough heat, it changes into two layers, so transfer it to the refrigerator to avoid shocks. Even if the bottom layer is thin when the heat is removed, it will separate by the time it hardens.


When hardened, decorate with mint if desired.


The bottom layer is made of a pulled fruit jelly, while the top layer is fluffy and smooth like a bavarois. The cream envelops the freshness of the 100% fruit juice, giving it a rich flavor that is hard to believe it is handmade.



Incidentally, the reason for the two separate layers is that the juice with added sugar is heavier than the cream with more milk fat. My impression from actually making it is that the thickness of the layers varies depending on the number of times the mixture is mixed and the order in which it is poured into the containers. Nevertheless, there are few factors that can cause failure, so it is perfect for snacks made with children. Please give it a try!