Colorful V-shaped dessert (Print)

Visually striking dessert featuring colorful, fruit-flavored layered segments in V shapes.

# Components:

→ Colorful Layers

01 - 0.85 cup whole milk
02 - 0.85 cup heavy cream
03 - 0.5 cup granulated sugar
04 - 3 tsp powdered gelatin or 6 gelatin sheets
05 - 1 tsp vanilla extract
06 - Gel or liquid food coloring: red, yellow, green, blue, purple as needed
07 - 5 tbsp assorted fruit purees: raspberry, mango, kiwi, blueberry, blackberry

→ Base

08 - 1.3 cups digestive biscuits or graham crackers
09 - 4 tbsp unsalted butter, melted

# Directions:

01 - Crush the biscuits or crackers into fine crumbs. Combine with melted butter and press firmly into the bottom of an 8-inch springform pan lined with parchment paper. Chill while preparing the layers.
02 - Sprinkle gelatin powder over 3 tbsp cold water and let it stand for 5 minutes. If using sheets, soak in cold water for 5 minutes then squeeze out excess water.
03 - In a saucepan, heat milk, cream, and sugar over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat and stir in bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
04 - Divide the dairy mixture into five equal portions, approximately 3.4 fl oz each. To each portion, add a different fruit puree and a drop or two of matching food coloring. Stir thoroughly.
05 - Use aluminum foil or cardboard dividers to partition the pan into five V-shaped sections. Pour each colored mixture into its own section. Chill for 30 minutes to set, then carefully remove the dividers.
06 - Once all layers are set, run a knife gently around the edges and release the springform pan. Slice to reveal the kaleidoscopic pattern.
07 - Chill the assembled dessert for at least 2 additional hours before serving.

# Expert Advice:

01 -
  • Every slice looks different, so even eating it alone feels like a small celebration.
  • The flavors actually complement each other instead of just sitting on a plate looking nice.
  • It's the kind of thing people photograph before they eat it, which means you get credit for effort even if the flavor were ordinary, which it isn't.
02 -
  • The gelatin mixture has a temperature window where it sets just right—too warm and the dividers shift, too cold and you can't pour it cleanly, so work quickly but carefully.
  • The dividers are essential and the angle of the V matters; wider segments look more impressive than thin ones that look like you were trying to stretch the ingredients.
03 -
  • Gel food coloring gives you the most control and creates the most vivid colors without making the texture watery.
  • Room-temperature fruit puree mixes into the filling smoothly, but cold gelatin mixture needs to cool slightly before you add it or you'll get uneven set.
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