Layered Strawberry Jelly Cake

INGREDIENTS

• 60g strawberries (sliced)
• 2 scoops (23.5g) Nutrilite Soy Protein Powder Mixed (Mixed Berries)
• 2 servings (16g) Nutrilite PhytoPOWDER Lemon
• 1.1 litres water
• 2 tbsp honey
• 2 tbsp lemon juice
• 10g unflavoured gelatin powder
• A plastic jelly mould enough to fit around 1.2 litres of liquid

METHOD
First layer – transparent

1. Add 600ml water into a small pot and place it over low heat.
2. When it starts to simmer, add lemon juice and 5g of the gelatin powder. Constantly stir. Tip: avoid adding gelatin into pot all at once, this will cause big globs of gelatin to remain in the inished product.
3. Let the mixture simmer for 2-3 minutes until the mixture turns clear. Take it off the heat.
4. Pour ¼ of the mixture into the mould and let it set for around 1-2 minutes. Then add the sliced strawberries on top and add the balance mixture into the mould.

Second layer – pink

1. Add 500ml water into a small pot and place it over low heat.
2. When it starts to simmer, add 5g of the gelatin powder. Constantly stir. Tip: avoid adding gelatin into pot all at once, this will cause big globs of gelatin to remain in the finished product.
3. Let the mixture simmer for 2-3 minutes until the mixture turns clear. Take it off the heat.
4. Add in honey, Nutrilite Soy Protein Powder Mixed (Mixed Berries) and Nutrilite PhytoPOWDER Lemon gradually and whisk it until no lumps are found.
5. Pour the mixture on top of the transparent layer and place in the fridge for a minimum of 5 – 6 hours. Pop visible air bubbles with a toothpick.
6. Remove the jelly cake from the mould and store in an airtight container in the fridge.