2 Layer Bavarois Jello

2 Layer Bavarois Jello

This is a simple yet that looks beautiful and tastes great. Try it out with different juices.

Ingredients: 18 cm diameter mold

100% fruit juice (orange)
500 ml
180 ml
80 g
80 ml
15 g
Heavy cream
100 ml


1. Mix together and let the gelatin soak.
2. Add ○ to a pot, and dissolve the sugar without letting it boil.
3. Add the mixture from step 1 to step 2, and let it dissolve.
4. After dissolving, add heavy cream, give it a quick stir, and remove from heat.
5. Add the juice all at once to step 4, and lightly stir.
6. Pour the mixture into the mold, let it cool, and chill in the fridge for 4~5 hours.
7. Remove from the mold, and cut into individual slices. If placing into a cocotte or ramekin, mix well.
8. If making this in a cup, then 10 g of gelatin is sufficient.
9. Top with whipped cream and oranges, and give it as a present.

Story Behind this Recipe

This is my favorite Bavarois Jello. It is as low-calorie as possible, and it also tastes great with 15 g of gelatin, so I wrote it down and uploaded this recipe.