Jelly and Custard Slices makes a wonderful dessert and an easy to prepare & tasty summer-time snack for kids & adults.
Author: Nectaria
Serving: 10 people
INGREDIENTS
For the crust
400 gr./ 14.1 oz. digestive cookies
200 gr./ 7.05 oz. melted butter
1 teaspoon cinnamon
For the custard
1000 gr. / 35.3 oz. whole milk
150 gr./ 5.3 oz. sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
80 gr./ 2.8 oz. cornstarch
3 large egg
2 tablespoons butter
For the whipping cream
200 gr / 7.05 oz. heavy cream
1 tablespoon powdered sugar
For garnish
500 gr. / 17.6 oz. fresh fruits of your choice in small cubes
1 envelopes raspberry jelly powder mix ( 100gr/ 3.52 oz. makes about 500gr / 17.6 oz. jelly)
INSTRUCTIONS
To make the crust
In a food processor, process the biscuits until finely crumbed. Put the crumbled biscuits into a bowl and mix together with cinnamon and melted butter.
Pour the mixture into a 9 x 13 inch / 23×33 cm pan and press down with the back of a metal spoon. Place in the fridge to chill.
To make the Custard
Heat the milk over medium high heat and bring it to a simmer, almost to a boil.
While the milk is being heated, place the sugar, egg, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix.
As soon as the milk starts to bubble, remove it from the heat. Slowly whisk half of the hot milk with the egg to temper the mix. This keeps the egg from turning to scrambled eggs when you add them to the simmering milk.
Pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
Remove from the heat and add the butter and the vanilla extract. Whisk the butter, until it’s completely mixed in.
Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching and sealing the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.
To make the filling
In a large mixing bowl, either using an electric hand mixer or a stand mixer beat together all of the whipping cream ingredients at a medium-high speed until the mixture is fluffy.
Before using the custard whip it for about 1 minute, with an electric had mixer until become fluffy and smooth.
Fold the whipping cream into the custard until blended.
To assemble the dessert
Remove crust from the fringe and spread custard mixture into crust.
Top with fruits and then let it chill in the fridge while you are preparing the jelly.
Prepare the jelly according to packet instructions. Then leave to cool for 30 minutes at room temperature.
Pour jelly over the custard, cover and return to the fridge for a minimum of 4 hours.