Custard and Jelly Dessert Recipe

Custard and Jelly Recipe

4 sheets gelatine leaves
450ml cold water

200g soft fruit of choice
50g caster sugar or +\_ to suit own taste
100mls water
2tbs chambord or cassis (optional)
1tsp vanilla extract

6 small glasses to serve in or 1 big bowl

Soak the gelatine in cold water for 5 minutes
In the meantime add the 100mls of water, sugar, vanilla and 3/4 of the fruits and bring to boil until the liquid becomes syrupy
Put the liquid through a sieve  and discard the seeds
Return to the heat
Squeeze out the water from the gelatine and add the gelatine into the fruit syrup


Mix well until gelatine has fully dissolved and remove from heat
Add the chambord or cassis if using

Divide the remaining fruits into the glasses top with jelly and allow to cool before putting in fridge to set.

Custard:

3egg yorks
2tbs sugar
300mls double cream
25g white chocolate broken into small pieces (optional)
1tsp vanilla extract

Whisk together egg yolks and sugar
Heat cream, vanilla and chocolate until chocolate has melted or crea starts to bubble but not boiling (scolding point)

Gradually add the cream mixture to the egg in a steady stream whist whisking at the same time.
Using bain marie method; place bowl with custard over pot of simmering water and continue whisking for three to four minutes,mustard should start to thicken
If using a spoon (has to be wooden), custard will be ready when it costs the back of the spoon.

Leave this to cool, pout over jelly and leave to set until you are ready to eat

(You can serve custard with plain cakes or fruits or on its own. Choices are endless.) tastes much much better than shop bought powders and Ambrosia.