1 X 127g pkt orange jelly
scant 1/2 (us) cup (100 ml) water
50 ml orange juice
2 tbls custard powder
250 ml milk
125 ml (4 fl oz) double cream (heavy cream)
scant 1/2 (us) cup (100 ml) water
50 ml orange juice
2 tbls custard powder
250 ml milk
125 ml (4 fl oz) double cream (heavy cream)
method
1. Chop the jelly tablet roughly.
2. Heat the water, add the jelly, and stir until dissolved.
3. Add the juice and leave to cool.
4. Meanwhile, blend the custard powder with a little of the milk.
5. Heat the rest of the milk until it boils.
6. Pour it slowly on to the blended custard powder, stirring all the time.
7. Return to the pan, bring to the boil and boil for 1-2 minutes, stirring all the time, until the custard thickens.
8. Cool slightly and stir into the jelly.
9. Cool until beginning to set.
10. Whip the cream until it leaves a trail and fold into the setting mixture.
11. Pour into individual glasses and chill for about 1 hour.
12. Decorate as desired.
2. Heat the water, add the jelly, and stir until dissolved.
3. Add the juice and leave to cool.
4. Meanwhile, blend the custard powder with a little of the milk.
5. Heat the rest of the milk until it boils.
6. Pour it slowly on to the blended custard powder, stirring all the time.
7. Return to the pan, bring to the boil and boil for 1-2 minutes, stirring all the time, until the custard thickens.
8. Cool slightly and stir into the jelly.
9. Cool until beginning to set.
10. Whip the cream until it leaves a trail and fold into the setting mixture.
11. Pour into individual glasses and chill for about 1 hour.
12. Decorate as desired.
serving amount
serves 4
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