text: Chef and Sommelier: Natural Rainbow Jelly Eggs
  I tried to follow exactly what Wendy used but could not get the blue pea flower from any shops here. In the end, I combined the deep red/purple hue from the red dragon fruit with the carrot juice to get a bright red colour.
  Besides the egg shells, we also made the rainbow jelly in my shot glasses. But no, they are not alcoholic jello shots. :)
  The kids enjoyed the process very much although the whole preparation and cooking process took about 3 long hours.
  We had a colourful afternoon.
  PH November 26, 2012 at 8:41 AM
  Gorgeous, gorgeous! Aren't they beautiful? Takes a lot of patience and it's a great project for the kids to work on (and for you too). What a fun school holiday! Love the ones in the shot glasses too :)
  Chef and Sommelier November 26, 2012 at 9:32 AM
  Hi PH, yes they are and tasty too! My eldest girl was complaining about backache when I put her to bed last night. :)
  But I think it was a good session for the kids to participate and understand that good things require effort and life is very much what we make it.
  Mel November 26, 2012 at 10:32 AM
  OMG, OMG, Omigoshhhhhhhhhh....... it looks so beautiful with the rainbow colours! It takes some effort to makes this if we were to use the natural colouring to make this, but all I can say is it is worth it because we eat it with comfort and ease of the natural colouring. Your children must have loves this egg rainbow jelly.
  Chef and Sommelier November 26, 2012 at 12:51 PM
  Yes Mel, they love the jelly eggs and the making process.
  Esther@thefussfreechef November 26, 2012 at 2:24 PM
  PH had 2 expression of gorgeous. I have 3! Stunning photos as usual, Alvin. Good on you to do this with your daughters, such a participative daddy. These are memories that your kids will cherish when they grow up, and they can look back at these pictures :)
  Chef and Sommelier November 26, 2012 at 2:54 PM
  Thanks Esther. You are absolutely correct about the memories that the kids will treasure. That's one of the main reasons for having this session with them and why I started this blog.
  Emma | Fork and Good November 26, 2012 at 5:44 PM
  How beautiful, Thank you for the link, you've made this look very appetising and fun!! Plus with kids around, this must have been challenging - amazing stuff
  Chef and Sommelier November 26, 2012 at 6:15 PM
  Thanks, Emma. Yes, challenging but fun!
  ann low November 26, 2012 at 6:17 PM
  Hi, first time to your site. These rainbow jelly eggs look so beautiful, I can't help starring at them :)
  Chef and Sommelier November 26, 2012 at 6:19 PM
  Hi Ann! Welcome to my space and thanks for the encouragement.
  Lea November 26, 2012 at 9:19 PM
  That would make any dining table colorful. Love it!
  Chef and Sommelier November 26, 2012 at 10:47 PM
  Ana Regalado November 26, 2012 at 10:26 PM
  Gorgeously-made ! I'm sure everyone will agree :D The ones in the shot glasses look so elegant ! 5 stars ! lol
  Chef and Sommelier November 26, 2012 at 10:49 PM
  Thanks Anne! Actually it was easier to make the jelly in the glasses than the egg shells.
  Zoe November 27, 2012 at 4:54 AM
  The ones made with shot glasses look really good... Next time, you can make the boozy version for the adults to enjoy :p
  Chef and Sommelier November 27, 2012 at 10:02 AM
  Hi Zoe! Good idea... getting high on jelly!
  Unknown November 27, 2012 at 5:34 AM
  Those are beyond beautiful! You are so artistic and patient. I saw eggs like these but in bright colours. I love these natural earthy colours.
  Chef and Sommelier November 27, 2012 at 10:06 AM
  Thanks Adora! Yes, even looking at the jelly can brighten up your day and the plus plus point is the natural colouring.
  Lisa Ho November 27, 2012 at 12:22 PM
  Beautiful colours... oh my, I dont think I have the heart to eat them :D
  Chef and Sommelier November 28, 2012 at 9:48 AM
  Baby Sumo November 27, 2012 at 7:58 PM
  These are absolutely gorgeous! Love the vibrant colours, such a happy looking dessert! Too bad my kids dont eat jelly.
  Chef and Sommelier November 28, 2012 at 9:58 AM
  Hey Yen, show them this post... it might change their opinion about jelly. :)
  Unknown November 28, 2012 at 1:03 AM
  I'm your new fan because of this post. Love the natural colorings. The rainbow eggs, layered glasses and your photos of them are all gorgeous. What a cool thing to do with your kids!
  Chef and Sommelier November 28, 2012 at 10:02 AM
  Thanks and welcome! You have a very interesting blog ... love your writing style and humour!
  Amelia November 28, 2012 at 4:02 PM
  Hi my first visit here, I'm following you.
  Love the egg jelly, very pretty rainbow color. The jelly in the glass look gorgeous. Excellent photography skill.
  Chef and Sommelier November 28, 2012 at 5:46 PM
  Hi Amelia. Welcome and hope we can share more ideas in the future. Thanks and you have great day too!
  Sonia ~ Nasi Lemak Lover November 28, 2012 at 6:35 PM
  need to put a lot of efforts to prepare this healthy jelly..but the end result look so great.
  Chef and Sommelier November 28, 2012 at 7:37 PM
  Thanks Sonia! It was "love at first sight" when I saw it on Wendy's blog.
  Shu Han November 30, 2012 at 12:32 AM
  eeks they look so pretty!!! I saw this on wendy's blog too, also love at fist sight, but so much work I kept putting it off. esp loved it when she revelaed they are all natural colourings. I do like using natural foods to flavour my agar/ jellies though mainly I've only done red ones because beetroot is easily available here and turns everything red instantly. should try the rest soon!
  Chef and Sommelier November 30, 2012 at 3:22 PM
  Yes, SH! Try it and share with us. I know you have the Pandan plant in UK. :)
  Jazz December 3, 2012 at 6:24 AM
  We had the honor and pleasure of tasting these lovely gorgeous looking jelly and they were beyond fantastic!
  Chef and Sommelier December 3, 2012 at 7:22 AM
  Thanks Jazz! Why are you not signed in as Tigger Mummy? :)
  Nami | Just One Cookbook December 4, 2012 at 3:19 AM
  Whoaaa!!! What a beautiful jelly!!! I think I'd need more than 3 hours to perfect this jelly. You and your kids did such an amazing job!!
  p.s. Have a wonderful trip to Melbourne and Tasmania. :)
  Chef and Sommelier December 4, 2012 at 10:34 AM
  Thanks Nami! Yes, OZ here I come!
  BTW, I just made the Nama Chocolate using your recipe. Check out my next post. :)
  work so I decided to browse your website on my iphone during lunch break. I enjoy the info you provide here and can't wait to take a