Tiered Strawberry Jelly And Custard. Hello friends, so how are you today?
Favourite combo. Bring back childhood memories of jelly and custard with this fun looking two-tone jellies, a clear fresh tasting strawberry jelly flavoured with cranberry and raspberry juice then topped with a second creamy custard layer.
Some desserts have the power to transport us straight back to childhood, don’t they? and tiered strawberry jelly and custard is one of those timeless classics.
With its colourful layers and gently wobbling texture, it’s a pudding that instantly sparks memories of school dinners, family gatherings, and the simple excitement of dessert being served.
There’s something wonderfully comforting about its familiar flavours and playful appearance.
Recipe and image courtesy of Seasonal Berries.
How To Make Tiered Strawberry Jelly And Custard:
How To Make Tiered Strawberry Jelly And Custard.
The bright, fruity strawberry jelly brings sweetness and fun, while the smooth, creamy custard adds richness and warmth.
Together, they create a perfect contrast in both colour and texture, cool and refreshing paired with soft and velvety.
Carefully layered, this dessert feels a little bit special, even though it’s made from the simplest of ingredients. It’s proof that nostalgia doesn’t need to be complicated to be delicious.
Makes 6
Preparation time: 25 minutes | Chilling time: 4 hours or overnight
Ingredients:
- 300ml (1/2 pint) cranberry and raspberry juice
- 6 teaspoons powdered gelatine or 2 small packets
- 225g (8oz) strawberries, hulled, sliced
- 4 tablespoons water
- 500g (1lb 2oz) carton chilled readymade vanilla custard
- 150ml (1/4 pint) double cream
Tiered Strawberry Jelly And Custard Method:
Tiered Strawberry Jelly And Custard Method:
- Pour 150ml (1/4 pint) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 teaspoons or 1 packet powdered gelatine and leave to stand for 5 minutes.
- Stand the bowl in a saucepan of water and heat for 5 minutes until the gelatine has melted to make a clear liquid.
- Stir in the remaining cranberry and raspberry juice then the sliced strawberries. Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds, set on a tray.
- Allow to cool then freeze for 15 minutes or until the jelly has just set.
- Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 minutes. Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.
- Pour the custard into a bowl, lightly whisk in the cream then the gelatine 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.
To Serve:
- Dip the moulds into a large dish of hot water, one at a time, count to 10 then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly.
- Invert jelly mould on to a plate or small cake stand, jerk mould to release jelly then remove mould. Repeat with other jellies then serve.
So what do you think of these Tiered Strawberry Jelly And Custard? Do you also fancy trying any?
About this post- This is a free guest post by Seasonal Berries
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