Felt like making pudding and my blueberries aren’t looking fresh anymore. Then my thickened and double creams will expire in 2 days. I don’t like to throw them away. Since I last made this berries orange jelly with strawberries, I decided to use thickened and double cream with gelatine powder.
For a change I use raspberry jelly. I am pleased with the trial and error experimenting different ingredients. The pudding did turn out firm and beautiful. It’s delicious and light to eat for dessert.
300 ml thickened cream
300 ml double cream
180 g blueberries, divided
1 packet raspberry aeroplane jelly
250 ml hot boiling water
200 ml cold water
3 Tsp gelatine powder
150 g castor sugar
5 Tbs lemon juice
oil to grease the jelly mould
vanilla grinder, garnish
Grease jelly mould with oil and set aside. Put kettle on. Place raspberry jelly powder in a deep bowl. Once kettle boil. Add hot boiling water into raspberry jelly powder. Stir until powder dissolved. Then add cold water and stir again. Let’s cool for 15 minutes before pouring it on the greased mould. Wash blueberries and dry it. Then scatter into the jelly. Place in fridge overnight.
The following day
Pour thickened cream, double cream and castor sugar into pot on low heat and bring to the boil slowly for about 3 minutes or until sugar dissolved. Remove from hob and allow to cool about 5 minutes and add lemon juice. Beat to incorporate and set aside to cool for about 10 minutes. Then pour into cool refrigerated jelly. Put back in fridge for 6 hours or overnight.
When time to serve turn the mould upside down onto a plate. Release the back of the mould and let jelly pudding slip out onto plate. Garnish with vanilla grinder. Serve it with more berries or just eat on its own. Enjoy!!!!