Lifestyle
Tried and tested cherry and custard jelly
Nothing beats the classic combination of custard and jelly, and this easy recipe serves up a creamy, sweet treat in just minutes.
This cherry and custard jelly dessert is a timeless classic that never loses its charm. Don’t be fooled by its simplicity; making it just right requires a solid recipe. Many have their own versions, often guarded with secret ingredients they won’t share! After plenty of trial and error, we’ve found an easy, foolproof recipe anyone can master. Recipe compliments of Juicy Delicious.
Serves: 6-8 | Prep time: 30min, plus 8 hours chilling time
Ingredients
For the jelly:
- 1½ cups (250g) cherries, pitted and halved
- ¼ cup sugar
- 2 cups water
- 10g powdered gelatine, bloomed
For the custard:
- 2 cups cream
- ½ cups castor sugar
- ⅓ cups lemon Juice, approximately 2 lemons
- 1 lemon zest
- 2tsp vanilla essence
- 10g powdered gelatine, bloomed
- To Serve, fresh cherries
- You will need a bundt dish that is 22cm wide and 12cm deep.
Method
To make the cherry jelly:
- In a medium saucepan add cherries sugar and water and bring to a gently simmer.
- Cover and simmer for 20 minutes, do not let the mixture boil as this will result in a cloudy jelly.
- Add gelatine to cherries and stir to dissolve.
- Pour cherry jelly into your bundt and allow to set before adding your custard mixture.
Note: If you want to cheat and put jelly in the freezer do not leave for longer than 40 minutes as the mixture will crystallise.
To make the custard jelly:
- In a medium saucepan combine cream, sugar and zest over a medium heat.
- Bring to a simmer, stirring frequently until sugar is dissolved, about 4 minutes.
- Stir in vanilla essence, lemon juice and gelatine, allow to cool completely before pouring onto the cherry jelly.
- Refrigerate for 6 hours, or overnight.
To serve: Let the jelly stand at room temperature before turning over. Serving with fresh cherries.
