Since my last custard jelly in the high ball glasses experiment turned out well. I decided to try using jelly mould. Similar to the first blue heaven custard jelly except this time I use less blueberries, increase the thickened cream, granulated sugar, and gelatine sheets with 3 more to the first, omitted orange juice, and use less gelatine powder.
I am glad to finish off the custard that will expired in two days’ time and try make it in the jelly mould. It’s firm yet wobbly, beautiful with blue jelly on top and there are blueberries in the blue jelly. In the custard, there are strawberries and blueberries that I have also finish it off. Let’s make jelly for hot summer treat!!!
1 packet Aeroplane Blue heaven about 85 g
250 ml hot boiling water
200 ml cold water, divide
1 Tsp gelatine
100 g blueberries
oil, grease jelly mould
600 ml vanilla custard
25 g blueberries
4 strawberries, sliced
200 ml thickened cream
5 gelatine sheets
1-2 Tsp gelatine powder (OPT)
120 g granulated sugar
Grease jelly mould with oil. Put kettle on and when water is boiled pour 250 ml hot boiling water into a bowl and add blue heaven jelly powder in, stir until dissolved. Then add 100 ml cold water and stir again and set to cool slightly. Meantime add 100 ml cold water and 1 Tsp gelatine in a jug, stir well to combined. Then mix well together with blue heaven jelly mixture. Set aside again to cool for about 5-8 minutes.
When jelly has cool down, pour it into the prepared mould. Then scatter 100g blueberries over the jelly. Place in the fridge for 8 hours or overnight until the jelly is set.
The next day
Soak gelatine sheets in cold water to soften and heat custard, thickened cream, and sugar gently in a saucepan until simmering, and sugar dissolved, then remove from the heat. Squeeze gelatine sheet out any excess liquid, then stir it into custard mixture until completely dissolved. Leave to cool for about 5 minutes. By this time custard mixture should be thickened, if not using 1 1/2 Tbs cold water from gelatine sheet and add 1 Tsp gelatine powder first and stir to mix well and add to custard mixture. Set it aside for another 5 minutes. Check if it had thickened and slightly set.
Pour the cooled custard into jelly mould with set jelly. Scatter 25 g blueberries and strawberries sliced onto custard jelly. Refrigerate for 6-8 hours to set the custard. I put in the fridge overnight. Serve on its own or with dessert wine. Enjoy!!!!