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| Prep Time | 1h |
| Servings |
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Ingredients
Yogurt jelly
- 250 ml Double cream (thickened)
- 250 g Yogurt (best with Greek yogurt)
- 50 g Sugar (caster)
- 1 tsp Vanilla (extract)
- 2½ tsp Gelatin (powder)
Raspberry & Blackberry jelly
- 125 g Raspberries
- 125 g Blackberries
- 2 tbsp Sugar (caster)
- 750 ml Grape juice (white)
- 3 tbsp Gelatin (powder)
Ingredients
Yogurt jelly
Raspberry & Blackberry jelly
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Rate this recipe!
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Instructions
To make the yogurt jelly:
- Place cream, sugar and vanilla extract into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to a boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add yogurt, whisk until smooth. Strain mixture through a sieve, set aside to cool.
To make jelly layer:
- Pour one cup of the grape juice and the sugar into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to a boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add remaining juice, strain through a sieve and set aside to cool.
To assemble:
- Divide half the berries between eight 200ml cups or glasses. Pour over half the grape juice mixture, refrigerate for 30 minutes or until set. Pour all the yogurt mixture over the first layer of jelly, refrigerate until set. Place remaining berries on top of set yogurt mixture and pour over remaining grape juice mixture. Refrigerate until set and serve chilled.
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