Rhubarb and custard jellies
Serves 6 | prep 25 mins | total time
For the jelly and purée
- 2 x 400g packs forced rhubarb, trimmed
- 100ml elderflower cordial
- 150g caster sugar
- 3 sheets platinum-grade leaf gelatine
For the custard layer
- 300ml whole milk
- 1 x 300ml carton double cream
- 6 large egg yolks (you could freeze the whites for meringues)
- 150g caster sugar
- 1 tsp vanilla bean paste or extract
- 2 sheets platinum-grade leaf gelatine
These can be made 3 days ahead.
- Cut the rhubarb into 2.5cm pieces. Put the cordial, rhubarb, sugar and 150ml cold water into a wide, deep, lidded pan, cover and cook over a low heat for 6-8 minutes until tender, but not falling apart. Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes.
- With a slotted spoon, lift 200g of the rhubarb out of the juice into a processor; blend to a purée for the topping. Cover and chill.
- Lift the gelatine from the water, squeeze it out and drop into the hot rhubarb; swirl until melted. Divide the rhubarb and juice between 6 glasses; chill for 2 hours or until set.
Tip Save time with a 500ml tub of fresh, chilled custard. Heat half of it, stir in the soaked gelatine, then add the other half. Pour over the jellies; set in the fridge.
- Meanwhile, for the custard, bring the milk and cream to the boil in a medium nonstick pan. Whisk the egg yolks, sugar and vanilla together in a bowl for 2 minutes until thick and pale. Soak the leaf gelatine as before.
- Whisk the hot milk into the egg mixture, pour back into the pan and cook gently, stirring constantly, for 6-7 minutes until it has thickened and coats the back of a wooden spoon. Pour into a large bowl. Squeeze out the soaked gelatine and stir into the custard until melted. Leave at room temperature for about 30 minutes until thickened but not set.
- Spoon the custard evenly over the jellies and return to the fridge for 2-3 hours to set. Spoon some of the rhubarb purée on top to serve.