Rhubarb & custard jelly - Good Food Middle East
The classic flavour combination takes centre stage in this wobbly pudding with creamy and fruity set layers
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Cooking tools:
- Jelly mould
- Cheesecloth
- Fine-mesh sieve
- Saucepan
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Paring knife
- Measuring spoon
- Paper towel
- Plate
Ingredients
- a little sunflower oil, for greasing
- 700g rhubarb, chopped
- 175g golden caster sugar
- 6 gelatine leaves
- pink food colouring (optional)
- 350ml whole milk
- 300ml pot double cream
- 1 vanilla pod, split lengthways and seeds scraped out
- 5 gelatine leaves
- 140g golden caster sugar
- 4 large egg yolks
- 2 tbsp custard powder
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