A Summer Trifle part l

how to make Cherry Jello and Custard

August 26, 2022 • British Summer Desserts With fresh fruit

Download the recipe

Shopping list
for the cherry jelly
250 ml cherry juice
3 gelatin sheets

for the vanilla custard
250 ml milk
½ vanilla pod
20 g cornflour
1 tablespoon sugar
½ medium free range egg yolk

Today we make a typical British cherry jelly and custard (vanilla) custard because tomorrow we want to eat a very nice summer trifle. If we start today, then tomorrow we won't have to be in the kitchen that long and both the jelly and the custard have more than enough time to set. So a win - win!

First you make cherry jelly

Soak the gelatine 6-8 minutes in cold water.

Pour the cherry juice in a saucepan.

Put the pan on medium heat, until the juice is hot.

The juice should be hot but absolutely not boil.

Add the squeezed out gelatin to the hot juice.

Keep stirring until the gelatin has completely dissolved.

Allow the jelly to cool then pour it into a glass bowl.

Set the cooled jelly in the refrigerator overnight.

Yesterday the jelly was liquid, but now it has totally set!

How to make custard

Pour the milk in a saucepan except for 2 tablespoons

Scrape the vanilla pod empty.

Add the vanilla to the milk.

Put the cornstarch in a small bowl.

Stir a paste with the 2 spoons milk.

Bring the milk to a boil

Remove the vanilla pod.

Add the cornstarch paste.

Keep stirring while the milk thickens.

Remove the pan from the fire.

Add the egg yolk to the milk mixture

Beat the egg yolk into the milk mixture.

Pour the custard into a clean bowl.

Dust with a thin layer of icing sugar.

Instead of icing sugar you can also press a piece of waxed paper directly onto the vanilla custard, both prevent skin forming

Tomorrow we will make a delicious trifle with this!