Tropical Jelly Charlottes

A delicious decorative dessert, wonderful for entertaining. Makes 6 individual desserts (use mini pudding bowls or dariole moulds). Made with Five Valleys Peach & Lychee Cordial.

Serves 6 Includes Video

Ingredients

Jelly

  • 255ml Five Valleys Peach and Lychee Cordial
  • 245ml Water
  • 5 Sheets Gelatine (not powder variety)

Custard cream:

  • 3 Medium Egg Yolks
  • 30g Caster Sugar
  • 225ml Milk
  • 5 Sheets Gelatine
  • 225ml Double Cream
  • ¾ tbsp. Vanilla Extract
  • 1 Packet Sponge fingers (approx. 27 fingers)

To decorate:

  • Fresh or tinned Peaches and Lychees
  • Angelica

Method:

1.Soak the gelatine sheets in water for 10 minutes. Meanwhile mix the cordial with the water to 500ml liquid.

2. Take 100ml of the liquid and heat until hot but not boiling. Squeeze the water from the gelatine and add to the hot liquid, stirring until dissolved and clear. Pour on the rest of the liquid and mix well.

3. Pour approx. 40ml jelly into to the moulds and put in the fridge to set. Leave the rest of the jelly aside.

4. When the mould jellys are set, decorate with peach, lychee and angelica in a pattern of your choice. Remember the jellies will be the other way up when turned out.

5. When the remaining jelly is beginning to set, carefully add a dessert spoonful or two on top of your fruit to just cover, taking care you don't disturb the pattern.

6. Cut the sponge fingers in half using a serrated knife and gently place around the sides of your moulds, making sure that the rounded ends of the sponges are just in the jelly and close together (approx. 8-9 halves for each mould). Place back in the fridge. Any remaining jelly can be chopped and used for decoration on serving.

7. To make the custard, cream the egg yolks and sugar until light in colour and heat the milk and vanilla until warm. Pour over the egg mixture, beat lightly, then place back in the pan and heat gently stirring until the custard coats the back of a spoon. Do not boil otherwise the custard may curdle.

8. Strain the custard into a bowl, squeeze the water from the gelatine sheets and add to the hot custard stirring to dissolve. Cool until the custard begins to thicken, stirring now and then. Beat the cream until just soft (but not stiff) and gently fold the cream into the custard until evenly distributed.

9.Spoon the custard cream into your prepared moulds until it reaches the top of the biscuits. Cover with cling film and refrigerate for at least 12 hours.

10. To turn out the jellies quickly, dip the base of the mould into boiling water (just a couple of seconds only) and tip out on to your serving plate.

11. Serve with any remaining jelly around the bases and double cream.