Jelly flan (Lithuania)

Preparation

For the white layer

• Let gelatine swell in cold water, gently heat and stir until it has dissolved

• Mix cream with sugar and vanilla sugar

• Add some of the cream mixture to the gelatine and mix until smooth

• Then add the rest of the cream to the gelatine mixture. In this way, the gelatine does not clump together

• Lightly grease a springform baking tin, pour in the cream mixture evenly and leave to stand in the fridge

For the pink layer

• Dissolve jelly in 250 ml boiling water

• Leave to cool, but do not let jelly become firm

• Pour liquid jelly onto the white layer using the back of a spoon

• Place in the fridge

For the red layer

• Dilute blackberry syrup with water

• Pour in the dissolved gelatine and leave to cool until it begins to become thick

• Place in the fridge

• The coloured layers should be separated with the white layer so that the colours do not mix

Beat the cream until stiff and use to decorate the flan