Jelly and custard cream slice recipe
Jelly and custard for grown-ups. Try this new take on a patisserie classic, made with puff pastry, berry jelly and custard cream. Designed to impress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Piping bag
- Measuring cup
- Potato masher
- Fine-mesh sieve
- Cake pan
- Pie weights
- Skewer
- Toothpick
- Kitchen shears
- Ruler
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Pastry brush
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 375g pack all-butter puff pastry
- 2 tbsp icing sugar
- 500g frozen mixed berries
- 100g golden caster sugar
- 6 (10g) gelatine leaves
- 250g icing sugar sifted
- red or pink food colouring a few drops
- 150g pot custard
- 200ml whipping cream
- 125g mascarpone
- 1 tsp vanilla paste or extract
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