Paul Hollywood’s Rainbow Jelly Crown

Bring a touch of nostalgic magic to your festive table with Paul Hollywood’s dazzling Rainbow Jelly Crown — a dessert that’s as beautiful to look at as it is fun to make. This showstopping creation layers vibrant, jewel-toned jellies with silky white stripes of sweetened condensed milk, forming a striking crown of colour that will delight kids and grown-ups alike.

Each shimmering layer requires a little patience and care, but the end result is pure joy — a playful, wobbly masterpiece that glows like stained glass when it catches the light. Light, refreshing, and wonderfully retro, it’s the perfect make-ahead dessert to round off your Christmas feast with a flourish. Serve it centre-stage, slice through the rainbow, and watch everyone’s faces light up — because nothing says celebration quite like a jelly crown.
Cooking Time
480 - 600
Portions
16

Ingredients

Increase Portion Size

  •   135g packets of jelly (lemon, lime, orange and blackcurrant)
  • ml tinned sweetened condensed milk
  • g powdered gelatine
  • ml boiled water
  •   vegetable oil, to oil

  • 1

    Step 1

    Using a piece of kitchen paper, wipe the inside of a 2 litre jelly mould with a tiny bit of oil.
  • 2

    Step 2

    To make your first jelly layer, break the lemon jelly cubes apart and place in a jug. Pour over 285ml just-boiled water and stir until dissolved. Pour into the jelly mould and place in the fridge for 1 hour until almost set. The secret to layering up the jelly is never to let the previous layer fully set. It should still be wobbly, or the next layer won’t stick to it.
  • 3

    Step 3

    While your first layer is setting in the fridge, make the white layer. Pour 230ml just-boiled water into a jug, sprinkle over the powdered gelatine and stir until fully dissolved. Stir in the condensed milk.
  • 4

    Step 4

    Once the lemon jelly layer is sufficiently set, pour one-third of the condensed milk mixture on top to create a thin layer and place in the fridge to set for 30 minutes. Meanwhile, stand the jug in a pan of warm water to prevent the rest of the mixture setting.
  • 5

    Step 5

    Repeat these layers, preparing the next jelly while your mould is in the fridge and adding a thin layer of the condensed milk mixture once it is sufficiently set. Once your mould is full you will have a striking stripy jelly of alternating colours separated by thin white layers. Place in the fridge until set.
  • 6

    Step 6

    To turn out the jelly, partially dip the mould in a bowl of hot water for a few seconds, then invert a serving plate over the mould. Holding the plate and mould tightly together, turn them upside down to unmould the jelly onto the plate.

Ingredients

Increase Portion Size

  •   135g packets of jelly (lemon, lime, orange and blackcurrant)
  • ml tinned sweetened condensed milk
  • g powdered gelatine
  • ml boiled water
  •   vegetable oil, to oil