Dissolve each jelly in 500 ml of boiling water, stirring thoroughly to avoid lumps.
Pour into shallow dishes and refrigerate until completely set (approximately 2-3 hours).
Preparing the base:
In a small saucepan, heat 100 ml of heavy cream and add 2 tablespoons of gelatin. Stir until the gelatin dissolves. Set aside to cool.
Once the mixture has cooled, combine it with the remaining heavy cream, stirring thoroughly until smooth.
Assembling the jelly:
Cut the set jelly cubes into small cubes and gently mix in a large bowl.
Transfer the jelly cubes to your chosen dish or mold.
Pour the prepared cream base over them, ensuring the cubes are evenly distributed.
Refrigerate for at least 4 hours, or until the dessert has completely set.
Serving and Storage Instructions:
Serving:
