Heat 60% of apple juice in the microwave for 2 minutes on HIGH.
Stir in 3 tsp gelatine until completely dissolved.
Mix in remaining apple juice and 1 drop green food colouring.
Pour into bowl and place in fridge to set.
Repeat steps 1-4, substituting apple juice for apple blackcurrant juice, and green food colouring for red food colouring.
Once the jelly has set (best to make the afternoon or day prior), mix the jelly with a spoon so it becomes a chunky texture.
In one bowl, whisk the milk and eggs together.
Into another bowl, sift both flours and make a well in the centre.
Pour wet ingredients into dry ingredients and stir to combine.
Heat a large non-stick frying pan over medium heat. Spray pan with olive oil spray. Pour ¼ cup mixture onto the pan. Let the pancake cook for 2 to 3 minutes or until bubbles appear on surface.
Flip pancake and cook until cooked through.
Cut pancake into smaller pieces.
Repeat with remaining mixture until all pancakes are cooked.
Set pancakes aside to cool completely.
Evenly distribute each layer between cups:
1. Green jelly (bottom layer)
2. Pancake strips (second layer)
3. Red jelly (third layer)
4. Custard (fourth layer)
5. Garnish with strawberries and 1 mint leaf (top layer)
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