Custard and Jelly….The Rich creaminess of a custard and the cool, fruity flavours of Jelly, is one of the most simplest of desserts, that seems to hit the right note everytime.
Hey Readers, with this Post, I aim to reach some of my Blogger friends, as well as my followers via Email, as It may be lost to you as I share this On my Facebook Page. Do connect with me on links on the top of the page, especially via Foodeva Marsay Facebook Page and Instagram, where I do share tips/diy/inspiration.
So with it being Ramadaan, many families tend to look for a sweet treat, and a cooling dessert to enjoy at the end of their day long fast. But Custard and Jelly, is by no means, just a Ramadaan treat. How could you possibly serve this common little dessert at any other function you may wonder, so let me quickly show you 2 ways to “REVIVE” this simple dessert.
The 1st pic I share with you, is a rather old pic, shows how long I have been doing this, that I thought let me just share it as is.
1: DIY Idea… How to Angle Jelly at a Slant.
(@foodeva_marsay)
www.marriamsayed.com
~ Simply fill a Glass/Dessert Vessel, Halfway-up, with cooled Jelly (prepared as per pack instructions). (Reserve and set a little bit of jelly in a regular way, for deco later)
~ It may be easier to place the muffin tin into your refrigerator, and then place the glasses at an angle, while in the refrigerator.
~ Carefully lay the glass into a muffin tin cup, and let the glass fall back enough, to create a slant to the jelly.
~ Use Paper towels/dish towels, to help protect your glasses, and also help with height adjustments for the slant.
~ Allow the jelly slant to reach 3/4 way up the glass, leaving room to decorate later.
~ Once Jelly has set at an angle in the refrigerator, you can stand the glass/dessert vessel, back to its upright position.
~ Now all that is left to do, is fill the remaining, angled gap with custard.
~ * NOTE, if you are planning on using a homemade custard, do ensure the custard is completely cooled, before adding to glass, as the hot jelly will melt the angled set jelly.
~ * Ready Store bought custards also work perfectly.
~ Just before serving , Decorate the top with dessert cream and some grated, (reserved), jelly.
You could also use this idea for a mousse/cheesecake filling, that requires use of a set jelly.
ENJOY!!! (Foodeva Marsay ?)
2: Taking Custard and Jelly to ‘New Heights’
(@foodeva_marsay)
www.marriamsayed.com
Gone are the days when custard is served in bowl, with a plonk of Jelly on top?. Here is How I revived this age old favourite, to add more appeal to the eye. Remember , “we eat with our eyes 1st, so 1st Impressions do count? ”
~ Prepare Jelly as per pack Instructions and set into a regular casserole/bowl.
~ Once again make use of a decorative glass in which to serve your dessert, single servings are the way to go these days.
~ Prepare your custard, fill into the glasses and let set/cool in the refrigerator.
~ To Serve, Simply add a little canned/fresh fruit of choice, and then place a few cubes/scoops of Jelly on top of the fruit, and finally drizzle on some Dessert Cream. Try adding these to create height that you are aiming for.
~ Add a tiny mint leave as final deco before serving.
~ *NOTE you can thin out dessert cream to assist with easier drizzle, by adding a tiny dash of water to it, and mixing well before use.
ENJOY ( Foodeva Marsay ? )
How do you serve your custard and jelly?? I do hope you give these ideas a try sometimes, and I look forward to all your feedback.
