• Jelly and custard go together like cookies and milk, and it isn’t difficult to make both of them by yourself. Layer the jellies for a gorgeous effect of different colours and decorate with fresh grapes. This layered grape jelly with vanilla custard is a refreshing pure fruit dessert that’s perfect for warm days.

    Layered grape jelly with vanilla custard

    Serves: 4 x 250ml jellies
    Cooking Time: 30 min plus extra for overnight setting


    • Hannepoot grape jelly

    • 500ml (2 cups) Hannepoot grape juice
    • 20ml (4 tsp) sugar
    • 30ml (2 tbsp) water
    • 20ml (4 tsp) powdered gelatine
    • 12 Hannepoot grapes, thinly sliced
    • Red grape jelly

    • 500ml (2 cups) red grape juice
    • 20ml (4 tsp) sugar
    • 30ml (2 tbsp) water
    • 20ml (4 tsp) powdered gelatine
    • 12 red grapes, thinly sliced
    • Custard

    • 250ml (1 cup) milk
    • 250ml (1 cup) fresh cream
    • seeds from ½ vanilla pod
    • 3 large egg yolks
    • 30ml (2 tbsp) sugar



    Lightly grease 4 x 250ml moulds with a little bit of non-stick cooking spray.


    For the Hannepoot jelly, heat the juice and sugar in a saucepan until lukewarm.


    Pour the water into a small bowl and sprinkle the gelatine on top. Let it stand for 5 minutes until firm. Place this bowl into a bigger bowl filled with warm water and allow to stand until the gelatine becomes liquid and clear. Add about a quarter of a cup of the warm juice mixture to the melted gelatine and whisk. Now whisk this back into the remaining warm grape juice.


    Divide the mixture between the moulds to form the first layer. Sprinkle some of the grapes into the jelly mixture and place in the fridge to set for about 2 hours before you add the red grape jelly layer.


    Repeat the process with the red grape jelly and allow to set overnight.


    For the custard, heat the milk and cream and remove from the heat just before it reaches boiling point. Stir in the vanilla seeds. Whisk the yolks and sugar together in a bowl and add in half a cup of the warm milk mixture. Return to the remaining warm milk and cream mixture, and stir over a very low heat until it thickens and becomes velvety. The custard is ready when it lightly coats the back of a wooden spoon.


    Unmould the jellies by quickly dipping the moulds in warm water and then turning out onto a serving bowl. Serve with the custard on the side.



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