CATHEDRAL WINDOWS JELLO
1 box of flavoured Jello
1 TBSP unflavoured gelatin ( 1 packet of Knoxx)
1 TBSP sugar
1 cup boiling water
Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup COLD water and pour in a pan and chill in fridge.
Do same procedure with 3 other flavoured Jellos.
When jelly is firm, cut them up into small cubes and mix gently in a large bowl. Set aside and prepare the binder.
Dissolve 3 tablespoons unflavoured jelly in 2 cups hot, but not boiling apple juice or any other juice. I microwaved mine. Set aside. In a medium saucepan and over low fire, beat 4 egg yolks and cook with 3/4 cup sugar until thick. Pour and mix in the apple juice/jelly mixture. Remove from fire.
Fold in 1 cup Nestle’s cream and 1 cup evaporated milk.
Assembly – Combine cream mixture with the cut-up jelly cubes.
Carefully pour into jelly molds.
Set aside in refrigerator until firm.
Pour warm water in a basin larger than the mold and dip the mold 3 times. Invert jelly mold onto a plate.
Slice and serve!