Rainbow Jelly with Lemon Sauce

When I was in school, my Aussie mum sometimes would prepare me rainbow jelly. So sweet of her. She said the secret is to pour the next colored jelly while the 1st one is not fully set yet 😀

I don’t know what kind of jelly powder she used, but I used agar-agar for this following jelly.

One of the flavoring I used, the Imperial Peer flavor, I got it while visiting Hungary, and it is actually for drink flavoring 😛

1 envelope agar-agar powder ( I used Indonesian Golden Swallow brand)
lemon flavor
almond flavor
imperial peer flavor
water as needed (see below)
sugar as needed (see below)
lemon sauce (see below)

Lemon Sauce

1 beaten egg

1 cup sugar

juice of 2 lemons, about 4 to 6 tablespoons

grated lemon zest of 1 lemon

1 tablespoon butter

Open the envelope and place the agar-agar powder on a plate
Pour 1 1/4 cup water to a pan, add in 1 heaping tsp of agar-agar powder and a few drops of lemon flavor, stir well. Mix in 3 tbsp sugar.
Bring to a boil, pour mixture into mold. Place in the fridge only until half firm, do NOT let totally firm.
Repeat method, only this time drop almond flavor, pour onto the half firm lemon jelly, place back in the fridge, do not let it totally firm.
Repeat the method once again for imperial peer using the whole agar-agar powder that’s left on the plate, pour onto the half firm almond jelly. Place back in the fridge for a couple of hours until all
set.
Serve chilled or serve with warm lemon sauce

Sauce

In a saucepan, combine egg, sugar, lemon juice and lemon zest; cook over low heat until thickened, stirring constantly.

Add butter and stir until butter is melted. Pour over set jelly. 

Print Recipe

Rainbow Jelly with Lemon Sauce

Servings: 0

Ingredients

• 1 envelope agar-agar powder I used Indonesian Golden Swallow brand
• lemon flavor
• almond flavor
• imperial peer flavor
• water as needed see below
• sugar as needed see below
• lemon sauce see below

Sauce

• 1 beaten egg
• 1 cup sugar
• juice of 2 lemons about 4 to 6 tablespoons
• grated lemon zest of 1 lemon
• 1 tablespoon butter

Instructions

• Open the envelope and place the agar-agar powder on a plate
• Pour 1 1/4 cup water to a pan, add in 1 heaping tsp of agar-agar powder and a few drops of lemon flavor, stir well. Mix in 3 tbsps sugar.
• Bring to a boil, pour mixture into mold. Place in the fridge only until half firm, do NOT let totally firm.
• Repeat method, only this time drop almond flavor, pour onto the half firm lemon jelly, place back in the fridge, do not let it totally firm
• Repeat the method once again for imperial peer using the whole agar-agar powder that's left on the plate, pour onto the half firm almond jelly. Place back in the fridge for a couple of hours until all set.
• Serve chilled or serve with warm lemon sauce

Sauce

• In a saucepan, combine egg, sugar, lemon juice and lemon zest; cook over low heat until thickened, stirring constantly.
• Add butter and stir until butter is melted. Pour over set jelly.