For my layered mold, I wanted to highlight the beautiful colors you can get from the liquor of different kinds of tea. I wanted a pale white, a brilliant green, and a deep black tea. (I chose a white tea with pom from a local tea shop, Joy Luck green tea, and Twinnings English Breakfast, but you can choose your own favorites). I alternated these with milky layers that incorporated the tea from the layer above. The bubbles at the top are filled in with a pure white milk jelly for contrast. The tea layers are only lightly sweetened, which balances the very sweet milky layers. The following recipe is for a 5 cup mold.
1 1/3 c. room temperature brewed white tea
1 1/3 c. room temperature brewed green tea
1 1/3 c. room temperature brewed black tea
3 tbsp. sugar
1 can sweetened condensed milk
5 packets unsweetened geletain
To make the cream bubbles: combine 1/4 of a packet (appx. 2 grams) geletain with 1 tablespoon cold water and allow to bloom for two or three minutes. Pour 2 tablespoons boiling water over this, and mix until the geletain dissolves. Add 2 tablespoons of condensed milk. Use an eyedropper to fill the "bubbles." Place in the referigerator for 15-20 minutes, or until set.
To make the white tea layers: Meanwhile, pour 1/3 c. of the white tea into a dish and add 1 packet and an extra 1/2 teaspoon of geletain. Stir and let bloom. Heat the remaining cup of white tea to boiling. Pour over the geletain mixutre. Add 1 tbsp. sugar. Stir until sugar and gelatain dissolve. Measure out 1 c. of this liquid and allow to cool to room temperature. When cooled, spoon or cerefully pour into the mold. Return mold to referigerator until sticky-set (15-20 minutes.) To the remaining liquid, add 1/3 cup condensed milk and stir until well combined. Pour this over the transparent layer to make a creamy opaque layer.
To make the remaining layers: Repeat the above steps to make a transparent and milky green tea layer, then a transparent and milky black tea layer.
Let set overnight, then unmold onto a plate. If your jelly is resistant to unmolding,dip it in a bowl partially filled with hot water for a few seconds (being careful to keep the water from getting on the jelly), then loosen the edge with a flexible spatula or a butter knife.