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See 5 recipes Download free cookbookRainbow Layered Jelly with Fresh Fruit and Vanilla Cream
Layered Jelly
Vibrant vegetarian layered jelly with fruit purees and a vanilla cream layer—no-bake and festive.
Prep Time:30 minCook Time:30 minTotal Time:300 minServings:8Difficulty:Easy
This Rainbow Layered Jelly is my cheerful, no-bake showstopper for warm evenings and celebrations. Using agar-agar instead of gelatin keeps it vegetarian while still giving you clear, clean layers that hold beautifully—each layer is made from a simple fruit juice or puree lightly sweetened and set to a delicate wobble.
Layering is meditative: pour, chill until just set, then pour the next color. The final vanilla cream layer adds a silky finish that pairs perfectly with fresh berries. It’s easy to adapt with whatever seasonal fruit you love, and guests always smile when you cut into those rainbow stripes.
Nutrition (per serving)
Calories:220 kcal
Protein:3 g
Carbs:34 g
Fat:6 g
Directions
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1
Measure and chill a clean 2- to 3-quart clear trifle bowl or individual clear glasses. Plan for six layers: five fruit layers and one vanilla cream layer.
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2
Divide the total agar (2 tbsp) and sugar (3/4 cup) into six equal portions: about 1 tsp agar and 2 tbsp sugar per 1-cup layer.
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3
For the first fruit layer (strawberry): in a small saucepan combine 1 cup strawberry puree, 1 tsp agar, 2 tbsp sugar and 1/2 tbsp lemon juice if using. Whisk and bring to a gentle boil over medium heat, stirring constantly until agar and sugar dissolve (about 1–2 minutes).
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4
Remove from heat and let cool 4–6 minutes until it’s warm but not hot. Pour slowly into the bowl to form a 1/6 layer. Chill in the fridge until just set but still slightly tacky (20–30 minutes).
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5
Repeat the same process for the orange, mango, kiwi, and blueberry layers, using 1 cup of each puree/juice with 1 tsp agar and 2 tbsp sugar. For thicker purees you can add up to 2 tbsp water to thin before heating; always bring to a boil to activate the agar.
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6
For the vanilla cream layer: combine 1 cup whole milk, 1/4 cup heavy cream, 1 tsp vanilla, 1 tsp agar and 2 tbsp sugar in a saucepan. Bring to a simmer, stirring until agar and sugar dissolve, then cool 4–6 minutes.
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7
When the fifth fruit layer is just set, gently pour the cooled vanilla mixture over the back of a spoon held just above the surface to avoid disturbing the layers. Chill the whole assembly until fully set, at least 2 hours (or 4 hours for very firm slices).
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8
Before serving, loosen the jelly from the edges if needed, slice or scoop into bowls, and garnish with fresh berries and mint. Store covered in the fridge up to 3 days.
Ingredients
- Agar-agar powder (total):2 tbsp
- Granulated sugar (total):3/4 cup
- Strawberry puree or juice:1 cup
- Orange juice:1 cup
- Mango puree:1 cup
- Kiwi puree (strained if you prefer fewer seeds):1 cup
- Blueberry puree or juice:1 cup
- Whole milk:1 cup
- Heavy cream:1/4 cup
- Vanilla extract:1 tsp
- Fresh mixed berries and mint (for garnish):1 cup
- Lemon juice (to brighten purees, optional):1 tbsp
Tips & Notes
- Use 1 tsp agar and 2 tbsp sugar per 1 cup of liquid so each layer sets evenly; scale up or down maintaining that ratio.
- Cool each layer slightly before pouring to avoid melting the one below—room-temperature (warm) is ideal.
- If seeds bother you, strain purees through a fine sieve. For clearer layers, use smooth juices instead of pulpy purees.
- Work quickly but gently when layering. If a layer refuses to set, briefly reheat it with a touch more agar dissolved in a little hot water.
