- Blue jello (You'll need enough to make 500 milliliters of jello)
- 6 swedish fish candies (or fish candies)
- Crushed graham crackers
- Pebble chocolate candy
- Swiss Meringue
- 2 egg whites (room temperature)
- 118 grams caster sugar
- 1 teaspoon vanilla extract
- Combine hot water and jello together. Set aside to cool completely. Not set.
- Add chocolate candy pebbles to each glass. Pour jello over. Allow to set completely in the fridge. Overnight is best.
- To add fish in it, use a very sharp knife to cut a sliver and insert fish, then use the tip of the knife to make fish horizontal in jello. Add another fish in there. Set aside.
- Swiss Meringue
- Place about an inch of water to a medium sized pot and bring it to the boil.
- Add your egg whites and sugar to a large, clean bowl. Mix using a whisk or hand held mixer to help combine all the ingredients.
- Place the bowl with the egg mixture on top of your pot of boiling water making sure the bottom of the mixing bowl doesn't touch the bottom of the pot. Mix on high speed for 5 min or until the sugar in the mixture completely dissolves. You can check this by dipping two (clean) fingers into the mixture and if you can't feel any grains of sugar it's ready to take off the pot. Mix on high speed once you've taken it off the heat (about 5-6 min) until the mixture cools down and gets thick and glossy. You want to reach stiff peaks so that the frosting holds it's shape well.
- Fit the end of a piping bag with a small round tip and frost a small swirl of meringue on to set jello. Sprinkle with crushed graham crackers. Finish off with a cocktail umbrella.