Chantilly Cream

Ingredients

  • 250ml Thickened Cream
  • 1 tsp Vanilla Bean Paste
  • Icing Sugar Mixture, to taste

Method

  • Place cream into a chilled bowl and begin to whip, when thickened to a medium peak add vanilla and sugar.
  • Continue whipping until stiff peaks form.
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Jelly Pudding

jelly-pudding

Serves 8

Ingredients

  • 4 x 85g pkts Jelly Crystals
  • 500ml Water, boiled
  • 2 x 375ml tins Evaporated Milk
  • 1 x 200g pkt Rice Cookies
  • 3 tablespoons butter, melted
  • 8 Marshmallows, chopped into quarters
  • Chantilly Cream
  • Chocolate Flakes
  • Strawberries
  • Mint

Method

  1. Empty jelly crystals into a heat proof bowl and add boiled water. Stir until jelly crystals have dissolved.
  2. While jelly is cooling, make biscuit base.
    1. Crush biscuits and add melted butter.
    2. Divide biscuit mix evenly between the 8 glasses.
    3. Lightly firm down the biscuit layer.
  3. Add evaporated milk to jelly mix and stir to combine.
  4. Place 4 marshmallow pieces into each cup.
  5. Pour cooled jelly mix into cups.
  6. Place in the fridge for at least 2 hours or until set.
  7. Decorate with a piped chantilly cream rose, chopped strawberries, chocolate and mint.
  8. Serve.