Mix the jelly powder in three pots, red, yellow and green separated, according to the instructions on the packet with 1/2 liter of apple juice or wine each (can also be mixed with water if you like) and refrigerate for at least 3 hours. So just do 3 x jellyfish (jelly).
After the cooling time, soak the gelatine for the vanilla jelly according to the instructions on the packet.
Take the frozen jelly out of the refrigerator and cut it up and down with a sharp knife, often criss-cross, horizontally.
Now carefully place the three jellies with a pan knife or a spatula in a large glass bowl washed with cold water and mix together.
Mix the milk with the cream and vanilla sugar until the sugar has dissolved. Dissolve the soaked gelatine according to the instructions on the packet. First stir 2-3 tablespoons of the vanilla cream milk into the dissolved gelatin to equalize the temperature, then stir the gelatin mixture into the rest of the vanilla cream milk, this must then be done quickly.
Pour the vanilla-cream-milk over the jelly into the glass dish, chill again and allow to solidify. You can also make the whole thing in a box shape, it looks exceptionally good when it is turned down.
Either serve in the glass bowl or briefly put the glass bowl in hot water so that the jelly will dissolve and then overturn.
Tastes heavenly, the pieces of mosaic look great, I have to make this dessert wherever I started it.
If the gelatine clumps in the vanilla cream milk because the milk and cream are cold and the gelatine solidifies too quickly, briefly put the vanilla cream milk with the gelatine in the microwave again, but only heat it up, several brief times Then try to stir well until everything is smooth.
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