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Jelly and blancmange trifles
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Prep Time:
325 minutes
Cook Time:
15 minutes
Total Time:
340 minutes
Ingredients:
  • 2 x 85g pkts raspberry or cherry jelly crystals
  • 110g caster sugar
  • 75g cornflour
  • 4.40 gm vanilla extract
  • 1 litre milk
  • 300ml pouring cream, whipped to soft peaks
  • Cake sparkles*
  • 6 musk sticks, halved
Instructions:
  • Start by pouring the jelly crystals into a heatproof jug. Add 400ml of boiling water and stir until completely dissolved. Next, mix in 500ml of chilled water. Spoon 2 tablespoons of the prepared jelly into each of the 12 x 200ml-capacity plastic cups. Refrigerate for 30 minutes, or until the jelly is fully set.
  • Mix half the sugar, half the cornflour, and half the vanilla with 1/4 cup of milk in a cup. Heat 1 3/4 cups of milk in a saucepan until almost boiling. Whisk in the cornflour mixture until thickened. Whisk for 2 more minutes, then let it cool slightly and pour over the set jelly. Chill for 10 minutes. Add the remaining jelly on top and refrigerate for 30 minutes until set.
  • In a separate bowl, combine the remaining sugar, cornflour, vanilla, and milk. Spoon this mixture over the set jelly and refrigerate for 4 hours or until firm. Before serving, garnish with whipped cream, a musk stick, and cake sparkles. Enjoy!

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