RAINBOW FRUIT JELLY CUSTARD

RAINBOW  FRUIT  JELLY  CUSTARD:

INGREDIENTS:                     (serves 8)

For Orange jelly
100  ml  water
200  ml  orange juice
2   tsp gelatin
6  Sugar Free pellets or equivalent spoons
                        Sugar Free Powder

For Lemon jelly
300  ml  warm water
Juice of  1-1/2  lemon
2  tsp  gelatin
6  Sugar Free Pellets or equivalent
                       Sugar Free Powder

For  strawberry  jelly
150  gm  fresh strawberry pulp
150  ml  hot water
2  tsp  gelatin
6  Sugar Free Pellets or equivalent
                     Sugar Free Powder

For custard
500  ml  skimmed milk
3  tsp  custard powder
vanilla essence
8  Sugar Free Pellets or equivalent
                  Sugar Free Powder

METHOD:

• For jelly: (ingredients for orange, lemon and strawberry to be prepared in 3 seprate bowls as per following):
• Mix all liquid ingredients for each jelly flavour together and crushed sugar free pellets/powder.
• Dissolve 2 tsp gelatin in 1 cup water in a small bowl. (To prepare gelatin, follow the chocolate souffle recipe).
• Add to juice mixture. Mix well with a beater.

For custard

• Boil milk. Dissolve custard powder in 50 ml cold water.  Add to boiling milk and stir continuously.
• Remove from heat. Add crushed sugar free pellets/powder, vanilla essence. Beat properly. Allow to cool.

For Dressing:

• In a transparent glass bowl pour orange jelly at the bottom. Place in the refrigerator to set for 10-15 minutes.
• Pour approx. half of the cooled custard on top of orange jelly. Let it set in freezer for 10 minutes.
• Pour lemon jelly on top of  custard. Let it cool. Pour remaining custard. Set it in the freezer for another 5-10 minutes.
• Pour strawberry jelly on the custard. Decorate with cherries and serve chilled.