Ingredients
cooking spray
hot water, as needed
3 oz raspberry-flavored gelatin powder, (1 pack), preferably Jello
1 cup hot water, hot
1¼ cups fresh raspberries, washed and patted dry
14 oz condensed milk, (1 can)
1 cup milk
1 cup heavy cream
9 oz raspberry-flavored gelatin powder, preferably Jello
3 cups hot water
½ cup fresh raspberries, washed and patted dry
Preparation
Grease a bundt pan with cooking spray.
Dissolve your raspberry gelatin in the hot water and whisk to combine.
Sprinkle the fresh raspberries around the greased bundt pan, then pour the prepared jelly mixture. Shake to evenly coat the raspberries.
Set aside in a chilled area for roughly 2 to 3 hours and allow the gelatin to firm up. It should be firm to the touch without anything sticking to your fingers.
Once your jelly layer has firmed up, prepare the flan layer by dissolving the raspberry gelatin in the hot water, then pour into a blender.
Add the rest of the flan ingredients and puree until smooth.
Pour slowly around the jelly layer, then set aside in a chilled area and allow the flan to firm up, anywhere from 6 hours to overnight. The flan layer should be firm to the touch and slightly move away from the edges.
To release from the bundt pan, dip up to ½ of the bundt pan in hot water for a few seconds, then invert onto a plate or cake stand. It should slide off. Serve and enjoy!
