Dissolve gelatin for fruit and milk jelly in separate bowls.
To make fruit jelly, mix fruit or berry syrup with water and citric acid, add dissolved gelatin and bring to a boil. Cool down to room temperature.
Ad sugar to milk and heat, stirring, until sugar dissolves, then at 100oF (40oC)(not more!) add dissolved gelatin, vanillin, mix well and bring to a boil, but do not boil. Cool down to room temperature.
Pour the fruit jelly in molds in thin layer, let congeal in a fridge. Pour milk jelly over the set fruit jelly and let set again. Pour the remained jelly, alternating layers.
Unmold the ready jelly. To do this, plunge a mold with jelly into hot water for several seconds and turn the jelly into dessert plates or ramekins. Cover with syrup.
This dessert could also be made without milk, using syrups of various colors.
