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A modern jelly and custard

A modern jelly and custard

A modern jelly and custard

Recipe: Anél Potgieter

Jelly

1 packet Moir’s Breakfast Punch Jelly
225 ml boiling water
150 ml cold water
4 pitted litchis
a small slice of papaya 
4 moulds (+-170 ml in volume each) 

Custard
250 ml milk

15 ml Moir’s Custard Powder
25 ml sugar
2.5 ml Moir’s Vanilla Essence
10 ml gelatine
30 ml water


Jelly:
Dissolve contents of the packet in 225 ml of boiling water.
Stir until dissolved.
Add the 150 ml cold water and mix well.
Cut fruit into small blocks.
Add a bit of chopped fruit in each mould.
Pour the jelly into the moulds.
Put in fridge to set.

Custard:
Place the custard powder, sugar and 50 ml milk into a 500 ml microwavable bowl.
Mix together.
Add remainder of the milk and stir well.
Microwave until mixture boils, stirring at two minute intervals.
Mix vanilla essence through.
Pour the 30 ml of water in a small bowl, sprinkle in the gelatine and stir.
Let it bloom for two minutes.
Stir into hot custard until melted.
Let the custard cool completely.
Pour the custard over the set jelly and put back in fridge to set.

Unmould the jellies by quickly dipping the moulds in warm water and then turning out onto a serving bowl.

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