Broken Glass Dessert Recipe By Zarnak Sidhwa

Broken Glass Dessert recipe by Zarnak Sidhwa. This delightful recipe of Broken Glass Dessert can be ready in Minutes and good to serve around People. Follow all the steps recommended by Chef to get a perfect dish.

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4

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0:35 - 0:15

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Zerafet from Bahawalpur
Ingredients
  1. Lime flavored Jelly1 packet
    Orange flavored Jelly1 packet
    Strawberry flavored Jelly1 packet
    Boiling water, divided3 cups
    Cold water, divided3 cups
    Canned pineapple juice1 cup
    Gelatin powder2 tbsp
    Biscuit crumbs2 ½ cups
    Butter, melted½ cup
    Brown sugar½ cup
    Chilled cream2 cups
    Caster sugar½ cup
    Vanilla essence1 tsp
Method
    1.  
       Place lime, orange, and strawberry jelly crystals into 3 separate
      9×9-inch glass dishes.
       Pour 1 cup boiling water into each flavor of gelatin mix; stir
      the gelatin until dissolved.
       Pour 1 cup cold water into each flavor of gelatin, stir to
      combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
       Heat pineapple juice in a saucepan until hot but not simmering.
      Stir gelatin into pineapple juice until dissolved.
      Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
       Mix biscuit crumbs, melted butter, and brown sugar
      together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9×13-inch cake pan to make a crust.
       Pour cream into a large metal mixing bowl and beat with an
      electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
       Cut the different flavors of jelly into cubes. Use a thin
      spatula to lift the cubes away from the bottom of the dish and loosen them.
       Very gently fold the thickened pineapple juice and jelly cubes
      into the whipped cream mixture until thoroughly combined. Spoon into the biscuit crust.
      9. Sprinkle the cake with reserved biscuit crumb mixture.
      10.  Refrigerate until set, at least 3 hours to overnight
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