Prepare 2-3 jelly molds. You will need 5 boxes of different flavoured/coloured jelly crystals.
1. In a medium bowl, mix together contents of one box of flavoured jelly, 1 tablespoon unflavoured jelly, 1 tablespoon white sugar and 1 cup boiling water. Mix until jelly crystals and sugar are fully dissolved. Then add 1 cup cold water. Combine well. Pour into a pan (about an 8″ round pan or any similar sized container would do) and chill inside refrigerator until very firm.
2. Do the same procedure for 4 more boxes of different flavoured jelly.
3. When jelly is firm, cut them up into small cubes and combine in a large bowl. Set aside and prepare the binder.
1. Dissolve 2 tablespoons unflavoured jelly in 2 cups warm hot (but not boiling) apple juice. Set aside.
2. In a medium saucepan and over low fire, beat 4 egg yolks and cook with 3/4 cup sugar and 1 teaspoon lemon juice until thickened.
3. Pour and mix in the apple juice/jelly mixture. Remove from fire.
4. Fold in 1 cup thickened cream and 1 cup evaporated milk.
1. Combine cream mixture with the cut-up jelly cubes. Quickly (but carefully) pour into jelly molds. Set aside in refrigerator until firm.
2. Invert jelly mold onto a plate. Slice and serve! To enjoy it at its best, eat as soon as cathedral windows is set.
Some additional tips:
1. Use 5 different coloured/flavoured jelly crystals. I usually use the following:
Strawberry – Red
Lemon or Mango – Yellow
Lime or Apple – Green
Orange – Orange
Grape or Blackcurrant – Violet
2. I usually chill the coloured jelly overnight to make sure they are very firm. The following day (the day you are going to serve this), make the binder a few hours before serving. The assembled thing sets quickly.
3. After you have incorporated the binder with the jelly cubes, work quickly to transfer them to your molds. The binder may start to firm up within minutes.
4. Leave in refrigerator until it is time to serve. Specially on a warm day, leaving the jelly in room temperature may cause it to soften.
Source: Heart of Mary