Christmas dessert
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Jelly-and-custard moulds
6
Easy
10 minutes, plus 4 hours’ chilling time
Ingredients
- 1 x 410 g can Woolworths guava halves in fruit juice
- 80 g Woolworths strawberry jelly
- 1 x 10 g packet gelatine powder
- 2 T water
- 1 x 500 ml tub Woolworths fresh vanilla-flavoured custard
Method
1. Drain the guava halves, reserving the syrup. Cut the guavas in half.
2. Arrange the guavas in the bottom of 6 lightly greased silicone bundt moulds.
3. Make the jelly according to packet instructions, then pour over the guavas. Chill to set for 4 hours.
4. Once jelly is set, make the custard layer. Mix the gelatine powder with water and allow to bloom.
5. Melt the gelatine in the microwave for 30 seconds, then mix with the custard. Pour the custard over the set jelly and chill in the fridge for another 4 hours.
6. To unmould, dip the moulds into hot water to loosen, then turn out onto a serving plate. Serve with the reserved syrup.
Find more sweet treat recipes here.
Photograph: Sadiqah Assur-ismail
Production: Bianca Strydom
Food assistant: Ellah Maepa