Rainbow 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.
Nutrition (per serving)
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.
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
Instructions
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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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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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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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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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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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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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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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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.
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.
