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Ingredients
1 tin of mixed fruit
3 tsp or 14g of gelatin
500ml liquid (the syrup from the tinned fruit plus water)
4 egg yolks
4 heaped tbsp corn flour
1 litre of milk
4 tbsp caster sugar
1 tsp vanilla essence
Method
Take 100 ml of the liquid and mix together with the gelatin powder, then heat in a small pan until melted.
Once the melted gelatin has cooled a little, pour in the rest of the liquid and add the mixed fruit.
Pour the fruit jelly mix into serving glasses (don’t fill, allow some room for custard) and place in the fridge for at least 2 hours to set.
Mix together the egg yolks and corn flour with about 100ml of milk until a smooth consistency is formed.
Pour the remaining milk, vanilla and caster sugar into a saucepan and gently heat (do not boil!) then stir in the egg and corn flour mix stirring constantly until a nice thick custard is formed.
Keep warm until serving then pour over the set jellies (to prevent a skin forming place a “cartouche” of baking paper on the surface of the custard and place on a lid.)
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