Wendy's Kitchen Table

INGREDIENTS
(Olive oil spray)
[Lemonade Jelly Layer]
1 cup lemonade
pink food colouring
½ cup boiling water
1 tablespoon powdered gelatine

[Coconut Jelly Layer]
270 ml can coconut milk
¼ cup sugar
½ cup boiling water
2 teaspoons powdered gelatine

[Strawberry Jelly Layer]
Punnet strawberries, halved
¾ cup caster sugar
½ cup boiling water
1 tablespoon powdered gelatine

METHOD
1.Spray either a 6 cm- deep, 22cm fluted ring pan, Tupperware jelly mould or 8 individual jelly moulds with oil.
2.Make lemonade jelly Place lemonade in small saucepan over medium heat. Tint light pink with food colouring. Bring to simmer.
3.Meanwhile, place boiling water into small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into lemonade mixture. Pour into prepared pan. Refrigerate for 2 hours or until set.
4. Make coconut jelly Place coconut milk and sugar in a small saucepan. Stand for 30 mins. Place saucepan over medium heat. Stir for 2-3 mins until sugar has dissolved. Bring to a simmer. Meanwhile, place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into coconut mixture. Stand for 15 mins to cool slightly. Pour over lemonade layer in pan. Refrigerate for 2 hours or until set.
5.Meanwhile, make Strawberry jelly Place strawberries and sugar in a small saucepan. Stand for 30 mins. Place saucepan over medium heat. Bring to a simmer. Cook for 5 mins or until strawberries are soft and have released their juices.
6.Place boiling water into a small bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Stir gelatine mixture into strawberry mixture. With a sieve strain mixture into a jug. Stand for 15 mins to cool slightly. Pour over coconut layer in pan. Refrigerate for 2 hours or until set. Remove from fridge. Invert onto a plate. Rub base of pan with hot tea towel for 30 seconds. Gently shake until it comes out of pan. Serve with cherries, fresh summer berries and a dollop of cream.