Tanabata Jelly

1

Fill Zojirushi water boiler & warmer with water and set the temperature to 208°F.

2

Prepare gelatin for each layer. For the bottom layer, combine 1 tablespoon of water with 1 teaspoon of gelatin in a medium bowl and let it stand for 1 minute to bloom. For the top layer, repeat this process using 4 tablespoons of water and 1-1/3 tablespoons of gelatin in a separate bowl.

3

Make the bottom layer. Take the bowl of bloomed gelatin for the bottom layer from step 2, add sugar, dispense hot water and stir until gelatin and sugar dissolve completely, about 1 minute. Add yogurt and mix well. Distribute the mixture into serving cups. Cover and refrigerate until firm, about 3 hours.

4

Make the top layer. Take the bowl of bloomed gelatin for the top layer from step 2, add sugar, dispense hot water and stir until gelatin and sugar dissolve completely, about 1 minute. Add soda  and mix well. Pour the mixture into a glass container with a flat bottom. Cover and refrigerate until firm, about 3 hours.

5

Once the jelly has firmed, prepare the topping and middle layer. Slice mango and apple into 1/4-inch thick pieces, peel them, then use cookie cutters to cut out star shapes for the topping. Set the stars aside. Cut the remaining fruit into small cubes and distribute them over the bottom layer in serving cups.

6

Use a fork to crumble the jelly from step 4. Then, place over the fruit layer from step 5.