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Recipe

Jelly delights

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

Dec 31, 2013 1:00pm
  • 30 mins preparation
  • Makes 12
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Ingredients

Strawberry jelly
  • 500 gram strawberries, puréed and sieved
  • 1/2 cup sugar syrup
  • 2 leaves gelatine, soaked in cold water and squeezed out
Vanilla custard
  • 2 cup milk
  • 1 vanilla bean split lengthways
  • 4 egg yolks
  • 4 tablespoon sugar
Sugar syrup
  • 1 1/2 cup sugar
  • 1 1/2 cup boiling water

Method

Jelly delights
  • 1
    To make the strawberry jelly, whiz strawberry purée and sugar syrup together in a blender.
  • 2
    Place ½ cup in a bowl and warm in a microwave, or in a pot on the stove. Add gelatine and stir to dissolve. Mix into the remaining purée, pour into iceblock moulds until roughly two-thirds full, and freeze.
  • 3
    To make custard, place milk and vanilla in a pot and heat gently until just simmering. Take off heat and remove vanilla pod.
  • 4
    Beat egg yolks and sugar in a bowl until thick and pale. Continue beating while you add the warm milk.
  • 5
    Pour mixture back into pot and gently heat over a double boiler, stirring until custard coats the back of a wooden spoon. Pour into a jug and chill.
  • 6
    Once jelly has set, pour chilled custard on top of jelly, filling moulds nearly to the top. Freeze overnight.
Sugar Syrup
  • 7
    To make sugar syrup, mix equal parts sugar and boiling water and stir until sugar dissolves.

Notes

Insert sticks after 1 hour

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