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I-Day Recipe: Tricolour Jellos

By Chef MERAJUDDIN ANSARI
August 09, 2021 12:37 IST
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This fairly easy Tricolour Jellos recipe by Chef Merajuddin Ansari, executive chef, Four Points by Sheraton Navi Mumbai, will be the yummiest point of your I-Day celebration.

Photograph: Kind courtesy Four Points by Sheraton Navi Mumbai

Tricolour Jellos

Serves: 3-4

Ingredients

For the green layer

  • 1 cup water
  • 1½ tsp gelatine or a gelatine substitute for vegetarians like agar-agar (please see note below)
  • 2 tbsp sugar
  • ½ tsp green food essence either pista or kiwi flavour
  • 4-5 drops green food colour

For the white layer

  • 1 cup regular milk or coconut milk
  • 1½ tsp gelatine or a gelatine substitute for vegetarians like agar-agar
  • 2 tbsp sugar

For the orange layer

  • 1 cup water
  • 1½ tsp gelatine or a gelatine substitute for vegetarians like agar-agar
  • 2 tbsp sugar
  • ½ tsp orange food essence, either mango or orange flavour
  • 4-5 drops orange food colour

To serve

  • Whipped cream
  • Few slices chocolate cake, crumbled
  • Few slices vanilla cake
  • Pre-set 3-inch chocolate sphere, cut into half, optional
  • Cherries, to garnish
  • Mint leaves for garnish
  • 3-4 glasses or glass bowls

Method

  • In a heavy-bottomed saucepan mix 1 cup water, the gelatine/agar-agar and mix well.
    Warm over low heat till it starts to boil.
    Stir continuously.
    After gelatine/agar-agar dissolves completely, add the sugar.
    Stir until the sugar dissolves and take off heat.
    Add 4-5 drops of the green food colour and the green food essence.
    Mix well and pour 2-3 tbsp of the mixture in each glass bowl.
    Keep aside for 30 minutes to set.
  • For the white layer repeat the same process without adding the food essence or the colour.
  • For the orange layer repeat the same process but add the orange food essence and the colour.
  • Once all the three layers have been added to the glasses, store in refrigerator for 30 minutes or more until it sets and chills.
  • Turn the layered jellies out onto a large plate just before serving.
    Serve with a scoop of whipped cream on top.
    Place half the chocolate sphere, domed side down, on the cream and fill the dome with a few pieces of both sliced cakes, 1-2 cherries (please see pic above).
    Garnish with the mint leaves and scatter the chocolate and vanilla cake crumbs on the plate before serving.

Note: Each gm or tsp of gelatine can be substituted for an equivalent amount of agar agar -- substitution is in a 1:1 ratio.


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Chef MERAJUDDIN ANSARI