The kids’ half term break is coming to a close. They’ll be returning to their schools from tomorrow. Feeling a bit of sadness creeping in though. The house has been ringing with their voices ( not pleasant all the time!!) for the whole of last week and its going to be too quiet for my liking from tomorrow.
Well, usually when they play with their toys, sometimes I join in and we organise a few parties- just me and the kids ( Dinesh being away during the day)- celebrating one of their toy’s birthdays . I throw in a few goodies and we have a great time.
Today they wanted to celebrate one of their teddy’s birthday. Seeing that Dinesh was also there and with the kids resuming their grinding from tomorrow, I decided to make it a special one.
Hence I set about making this fruity jelly and custard trifle. The kids love jelly, and the best bit is that I can sneak in the fruits to add a healthy touch.The kids, always ready to lend a help in such things, did so again ( can see their small helping hands in the pics) and they had a ball. The trifle, needless to say, occupied the centrestage. Of course, it was us and not the dolls who lapped it up.
Whats needed for the fruity custard and jelly trifle-
For each jelly layer( I put in 2)-
1 sachet of gelatin (approx. 10 gms)
2 rings of canned( or fresh) pineapple, finely chopped
a handful of fresh red grapes
1 tblsp sugar
1 cup hot water
a few drops of pink food colour
For the custard layer-
2 tblsp custard powder
1 an 1/2 cups of milk
1 banana, halved lengthwise and sliced into pieces
a handful of raisins
Making the jelly-
Take the hot water in a bowl( the one in which it is going to be set). Add the gelatine, sugar and food colour to the water and stir well.
Add the pineapple and grapes stir and leave the bowl in the fridge till the jelly has set firmly.
Making the custard-
Make this only when the first layer of jelly has set.
Add 2 tblsp of milk to the custard powder and sugar and mix well. Take care to avoid lumps.
Heat the remaining milk in a pan and bring to a boil. Add the custard mixture and bring to a boil. It is necessary to keep stirring over low heat to avoid the custard from sticking and getting burnt.
When the mixture thickens ( it does very quickly), and begins to leave the sides of the pan, remove from heat and add the banana and raisins.
Pour the custard over the layer set jelly and refrigerate till the custard layer has settled down firmly.
In another bowl, make another mixture just like the first layer of jelly.
Pour this mixture over the layer of set custard and refrigerate until this layer has set as well.
When the topmost layer has set,slide a sharp knife through the sides of the bowl and overturn it on a dish. Drizzle some cream over the top and that’s it!!
It may seem to be a lengthy process, but it’s the refrigeration and not the actual preparation that takes up much of the time.This is my contribution to Trupti’s ‘ event at http://thespicewholovedme.blogspot.com/