Prep time: 15 mins | Chilling time: 3-4 hours or overnight (for best results) | Serves: 4
- 500ml (approx 2 cups+2 tablespoons) whole milk
- 2-3 tablespoons of custard powder * see notes
- 4-5 tablespoons of sugar (or adjust to taste) * see notes
For the jelly (as per the instructions on the package)
- 1 packet (85 grams) strawberry or raspberry jelly powder (I used gelatin based)
- 1 cup (240ml) boiling water
- 1 cup (240ml) cold water
- 1 big banana, chopped
- 1 orange, segmented and chopped
- 1/2 large apple, cored and cubed
- 1/2 cup grapes, whole or halved
1. Heat the milk in a heavy based saucepan and when it is just about warm, remove 2 tablespoons of it into a bowl. Add the custard powder to it and mix to make a thick paste.
2. Add the sugar to the milk and bring it to a boil, reduce the heat and stir until all the sugar is dissolved. Pour the custard paste into the saucepan and whisk continuously until the mixture thickens. This will take a few minutes but make sure that the heat is on low so that the milk does not get scorched. Remove from heat and let the custard cool down completely. For best results refrigerate for at least 3-4 hours. Overnight is best.
Prepare the jelly:
1. Place the jelly powder in a heatproof bowl and pour the boiling water over it. Quickly stir until the powder dissolves completely.
2. Pour the cold water and mix. Allow to cool for a bit and then refrigerate until set. Depending on the brand used it could take anywhere between 2 hours to 24 hours to achieve the desired wobbliness of the jelly.
1. If you are using in regular bowls, just mix the jelly, custard and fruits and serve immediately
2. If you are using a fancy, tall glass or a serving bowl with a stem then you can layer the dessert as follows: approx 2 tablespoons of custard, then the jelly, a layer of fruits (as many as you like) followed by the final layer of custard. Garnish with raisins, nuts or mint leaves (optional) and serve
2. Most flavoured jellies are gelatin based. If you want to make a pure vegetarian version you can use agar-agar (seaweed) based jelly powder. Preparation and setting time may vary so please follow the instructions on the package.