Create a dessert table with fluffy jelly puddings in the prettiest colours.
Sprinkle 22,5ml gelatine over 60ml water and leave to swell for 5 minutes. Bring 250ml water to a simmer, add the gelatine and stir to melt. Add 250ml sugar, 60ml lemon juice and the rind of half a lemon. Stir until the sugar has dissolved. Pour the mixture into a large bowl and set aside to cool. When the mixture is almost set, mix it with a whisk until spongy. Whisk 2 egg whites until stiff then add to the gelatine mixture and fold it in lightly. Place the bowl in the fridge until set. Serve with custard.
Prepare two packets of greengage jelly according to the instructions on the packet. Refrigerate until the jelly just starts to thicken. Mix a can of condensed milk and 100ml milk into the jelly. Return to the fridge until completely set.
Prepare two packets of lemon jelly according to the instructions on the packet. Refrigerate until the jelly starts to set. Use electric beaters to whisk 1 can of ice-cold evaporated milk in a large bowl until very foamy. Add the jelly while whisking continuously. Set in the fridge for about 30 minutes. Drain two cans of guavas. Chop the guavas finely and stir into the pudding. Return to the fridge until completely set.