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Tiered strawberry jelly and custard

Bring back childhood memories of jelly and custard with these fun looking two tone jellies, a clear fresh tasting strawberry jelly flavoured with cranberry and raspberry juice then topped with a second creamy custard layer.

Makes 6
Preparation time: 25 minutes
Chilling time: 4 hours or overnight

300ml (1/2 pint) cranberry and raspberry juice
6 teaspoons powdered gelatine or 2 small packets
225g (8oz) strawberries, hulled, sliced
4 tablespoons water
500g (1lb 2oz) carton chilled readymade vanilla custard
150ml (1/4 pint) double cream

  1. Pour 150ml (1/4 pint) cranberry and raspberry juice into a small heatproof bowl, sprinkle over 3 teaspoons or 1 packet powdered gelatine and leave to stand for 5 minutes. Stand the bowl in a saucepan of water and heat for 5 minutes until the gelatine has melted to make a clear liquid.
  2. Stir in the remaining cranberry and raspberry juice then the sliced strawberries. Spoon into the bases of 6, 250ml (8fl oz) individual jelly moulds, set on a tray. Allow to cool then freeze for 15 minutes or until the jelly has just set. 
  3. Meanwhile, add the water to the rinsed heatproof bowl, sprinkle over the remaining gelatine and leave to soak for 5 minutes. Stand the bowl in a saucepan of gently simmering water and heat until it makes a clear liquid.
  4. Pour the custard into a bowl, lightly whisk in the cream then the gelatine in a thin steady stream. Pour this over the set strawberry jelly and chill in the fridge for 6 hours or overnight until set firm.
  5. To serve, dip the moulds into a large dish of hot water, one at a time, count to 10 then lift out of the water, dip a finger in a little water and loosen the top edges of the jelly. Invert jelly mould on to a plate or small cake stand, jerk mould to release jelly then remove mould. Repeat with other jellies then serve.