Rainbow Jelly Recipe

Prepare serving vessels

Place 6 clear glasses (or the trifle dish) on a flat tray or surface that fits in your refrigerator. This makes transferring and chilling easier and keeps layers level.

Work one color at a time. Label the packets or line them up in the order you want the rainbow to appear (suggested order: red, orange, yellow, green, blue, purple).

For each packet: pour 120 ml boiling water into a heatproof measuring cup, add 1 packet of flavored gelatin, and stir briskly for 1–2 minutes until completely dissolved and there are no granules. (This recipe uses a slightly concentrated mix — 120 ml boiling + 120 ml cold per packet — to produce firm, thin layers.)

After the gelatin is fully dissolved, add 120 ml cold water to the cup and stir to combine. Let the mixture cool for 5–8 minutes at room temperature so it is warm but not hot (this prevents melting the layer below). If you need to speed cooling, place the cup in an ice bath and stir.

Pour the cooled gelatin evenly into the serving vessels: for 6 glasses, pour about 1/6 of the prepared packet (roughly 60–80 ml) into each glass so each layer is thin and even. If using a trifle dish, pour a uniform thin layer across the dish that fills about 1/6 of the final depth.

Place the tray of glasses in the refrigerator and chill 12–20 minutes, or until the layer is set but still slightly tacky on top (set enough to support the next layer without mixing). Timing depends on fridge temperature — check after 12 minutes.

Repeat the dissolve, cool, pour and chill process for each subsequent color, working quickly but carefully. Before pouring a new layer, ensure the previous layer is set (tacky surface) and that the gelatin you're pouring is cool to the touch so it doesn't melt the layer beneath. Wipe any drips from the glass rims with a damp paper towel between layers for neat edges.

After pouring and setting the final (sixth) layer, chill all assembled servings for an additional 30–45 minutes to ensure the entire dessert is firm and fully chilled.

Make whipped cream

Chill a mixing bowl and beaters for 5 minutes in the freezer (optional). Pour the heavy cream into the bowl, add granulated sugar and vanilla extract. Whip by hand or with a mixer on medium-high until soft to medium peaks form (about 2–3 minutes). Taste and adjust sugar if desired. Do not overwhip — stop when the cream holds shape but is still silky.

Prep fruit and garnishes: if using strawberries, hull and quarter them; keep blueberries and raspberries whole. Measure out berries into a small bowl. Have mint sprigs and edible glitter/sprinkles ready.

Assemble toppings: when the jelly has fully chilled, place a generous spoonful (about 2 tbs) of whipped cream on each glass, or pipe a rosette around the top edge. Heap 2–3 tablespoons of mixed berries on top or to one side of the whipped cream.

Garnish each serving with 1 mint sprig and a light sprinkle (about 1/4 tsp) of edible glitter or sprinkles for shine. Serve chilled.

Storage: keep covered in the refrigerator; best eaten within 24–36 hours for best texture of the whipped cream and fresh berries.