This recipe is a fantastic summer dessert, and very easy to make. You just need a bit of time up your sleeve to set each layer seperately. I used to make literally dozens of these in shot glasses for my Mexican Fiesta cooking class. They don’t take that long to set in a shot glass!! The recipe now appears in the doterra Christmix ebook, FREE to insiders...you really should join me don’t you think?
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Vanilla Milk Jelly
- 2 egg yolks
- 150 Grams white sugar (optional; for pure white jelly)
- 440 Grams full cream milk
- 2 Teaspoons vanilla bean paste BUY
- 1 Tablespoon powdered gelatine
- 1/4 Cup water (approx. 50g)
-
Orange Jelly
- 440 Grams orange juice, freshly squeezed
- 100 Grams coconut sugar
- 50 Grams fresh lemon juice
- 1 Tablespoon powdered gelatine
- 1/4 Cup water (approx. 50g)
- 10 Drops doTERRA wild orange oil BUY
Do
- 1
To make Vanilla Milk Jelly, place yolks, sugar, milk and vanilla into Thermomix bowl and cook 8 min/80ºC/speed 4.
- 2
Stir the gelatine into the water and add to Thermomix bowl. Blend 20 sec/speed 6.
- 3
Pour into 8-10 small drinking glasses up to less than halfway. Refrigerate until completely set, 2-3 hours.
- 4
To make the Orange Jelly, place half the orange juice, sugar and lemon juice into Thermomix bowl and cook 8 min/80ºC/speed 2.
- 5
Stir the gelatine into the water just to soften and add to Thermomix bowl. Blend 20 sec/speed 6. Add the remaining orange juice and wild orange oil and stir gently to combine 4 sec/speed 3.
- 6
Strain mixture and pour Orange Jelly carefully onto the Vanilla Milk Jelly. Allow to set completely (2-3 hours) in the refrigerator before serving.
