Rhubarb & custard jelly

Name: Rhubarb & custard jelly
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 serving a little sunflower oil, for greasing; 700 grams rhubarb, chopped; 175 grams golden caster sugar; 6 gelatine leaves; 350 milliliters whole milk; 300 milliliters pot double cream; 1 vanilla pod, split lengthways and seeds scraped out; 5 gelatine leaves; 140 grams golden caster sugar; 4 larges egg yolks; 2 Tbsps custard powder

If you have about 40 minutes to spend in the kitchen, Rhubarb & custard jelly might be a tremendous gluten free recipe to try. This recipe serves 4. One portion of this dish contains about 12g of protein, 40g of fat, and a total of 776 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. It works well as a rather pricey condiment. This recipe from BBC Good Food requires a little sunflower oil, vanilla pod, egg yolks, and gelatine leaves. Glazed Peanut Butter and Jelly Doughnuts…with Strawberry-Rhubarb Chia Jelly, Rhubarb and Custard, and Rhubarb Jelly are very similar to this recipe.

Instructions

Very lightly grease a 1-litre jelly mould with oil, then make the rhubarb layer.

Ingredients you will need

Rhubarb

Jelly

Cooking Oil

Put the rhubarb and caster sugar in a pan with 250ml water, cover with a lid and simmer for 5-8 mins until the rhubarb is really soft, then remove from the heat.

Ingredients you will need

Caster Sugar

Rhubarb

Water

Equipment you will use

Frying Pan

Put the gelatine in a small bowl of very cold water to soften.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Line a large sieve with muslin or a J-cloth, place over a bowl and pour in the rhubarb liquid, then leave to drip through. Once all the liquid has dripped through, return the juice to the pan over a low heat. If your rhubarb juice isnt very pink, you can add a drop of food colouring. Once soft, remove the gelatine from the water and squeeze out any excess, then add to the warm rhubarb juice, stirring until the gelatine dissolves.

Ingredients you will need

Food Color

Gelatin

Rhubarb

Juice

Water

Equipment you will use

Sieve

Bowl

Frying Pan

Pour half the rhubarb liquid into your jelly mould and put in the fridge to set for 3 hrs. Leave the remaining rhubarb juice at room temperature.

Ingredients you will need

Rhubarb

Jelly

Juice

Meanwhile, make the custard layer.

Ingredients you will need

Custard

Put the milk, cream, and vanilla pod and seeds in a pan, heat gently until just simmering, then remove from the heat. Soak the gelatine in a bowl of very cold water. In a large bowl, whisk the sugar, egg yolks and custard powder until smooth and pale.

Ingredients you will need

Custard Powder

Vanilla Bean

Egg Yolk

Gelatin

Cream

Seeds

Sugar

Water

Milk

Equipment you will use

Whisk

Bowl

Frying Pan

Pour over the warmed milk, whisking to combine.

Ingredients you will need

Milk

Equipment you will use

Whisk

Pour the hot mixture into the pan and heat gently until thickened slightly, then remove from the heat.

Equipment you will use

Frying Pan

Remove the gelatine leaves from the water, squeeze out any excess liquid, add to the custard and stir well. Leave to cool.

Ingredients you will need

Gelatin

Custard

Water

Once the first layer of jelly has set, pour over half the cooled custard layer. Chill for a further 3 hrs.

Ingredients you will need

Custard

Jelly

Repeat the process with the remaining jelly, making sure each layer is well set before you add the next. If the jelly starts to set at room temperature, you can reheat it very gently on the hob just make sure it doesnt boil, as this will stop the gelatine from setting. Once the jelly has had its total setting time, ease the edges away with your fingers, then turn out onto a plate (you may have to give a little jiggle to dislodge the jelly) and serve.

Ingredients you will need

Gelatin

Jelly