Healthy jelly for grown-ups
50p
TIERED STRAWBERRY JELLY & CUSTARD Serves: 6 Prep: 25 mins
Chill time: 4 hours or overnight
300ml (½ pt) cranberry and raspberry juice 6 tsp powdered gelatine (or 2 x 12g packets)
225g (8oz) strawberries, sliced
4 tbsp water
500g (1lb 1oz) carton ready-made vanilla custard
150ml (¼ pt) double cream OR low-fat option evaporated milk
1. Pour 150ml (¼ pt) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 tsp (or 1 packet) powdered gelatine and leave to stand for 5 mins. Stand the bowl in a saucepan of water (a little smaller than the bowl so the base doesn’t touch the pan base) and heat for 5 mins until the gelatine has melted to make a clear liquid.
2. Stir in the remaining cranberry and raspberry juice then the sliced strawberries. Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds or 1x1.5 litre (2½ pt) jelly mould and set aside on a tray. Cool to room temperature, then freeze for 15 mins or until the jelly has just set.
3. Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 mins. Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.
4. Pour the custard into a bowl, lightly whisk in the cream or evaporated milk then pour in the gelatine-infused liquid in a thin, steady stream. Pour this over the set strawberry jelly and chill in the fridge for 6 hours, or overnight, until set firm.
5. To serve, dip the moulds in a large dish of hot water, one at a time. Count to ten then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly. Invert jelly mould onto a plate or small cake stand, gently shake the mould to release the jelly then remove mould. Repeat with other jellies then serve.
Per serving 254 cals, 16g fat (9g sat fat), 21g sugar, 0g salt