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Cherry & Custard Jelly

Cherries, Emma Nkunzana

  • Easy
  • Serves: 6-8
  • Preparation time: 30min, plus 8 hours chilling time
  • Cooking time: 30min

Ingredients

Cherry Jelly

  • 1½ cups (250g) cherries, pitted and halved
  • ¼ cup sugar
  • 2 cups water
  • 10g powdered gelatine, bloomed

Custard Jelly

  • 2 cups cream
  • ½ cups castor sugar
  • ⅓ cups lemon Juice, approximately 2 lemons
  • 1 lemon zest
  • 2tsp vanilla essence
  • 10g powdered gelatine, bloomed
  • To Serve, fresh cherries
  • You will need a bundt dish that is 22cm wide and 12cm deep.

Method

Cherry Jelly

  1. In a medium saucepan add cherries sugar and water and bring to a gently simmer.
  2. Cover and simmer for 20 minutes, do not let the mixture boil as this will result in a cloudy jelly.
  3. Add gelatine to cherries and stir to dissolve.
  4. Pour cherry jelly into your bundt and allow to set before adding your custard mixture.

(Note, if you want to cheat and put jelly in the freezer do not leave for longer than 40 minutes as the mixture will crystallise).

Custard Jelly

  1. In a medium saucepan combine cream, sugar and zest over a medium heat.
  2. Bring to a simmer, stirring frequently until sugar is dissolved, about 4 minutes.
  3. Stir in vanilla essence, lemon juice and gelatine, allow to cool completely before pouring onto the cherry jelly.
  4. Refrigerate for 6 hours, or overnight.

To serve: Let the jelly stand at room temperature before turning over. Serving with fresh cherries.