Jelly Cups with Custard & Cream

Prepare the cups:

1. Fill ¾ of the cavities of a cupcake tray with uncooked rice.
2. Place the cups or jars into the tray, pressing gently so they sit tilted.

Prepare the Jelly Layers:

1. Mix ½ pack of strawberry jelly with 1 cup boiling water, stirring until fully dissolved.
2. Allow the jelly mixture to cool completely at room temperature.
3. Pour into the tilted cups and refrigerate until set.
4. Mix ½ pack of lemon jelly with 1 cup boiling water and add a few drops of green food colouring.
5. Let the mixture cool completely at room temperature.
6. Tilt the cups in the opposite direction and gently pour the second layer.
7. Refrigerate again until fully set.
8. Mix ½ pack of lemon jelly with 1 cup boiling water, stirring until dissolved.
9. Let it cool completely at room temperature.
10. Return the cups to a standing position and pour the final layer.
11. Refrigerate until fully set.

Prepare the Custard Layer:

1. In a small saucepan, whisk together the milk and custard powder.
2. Stir continuously over medium heat until the mixture thickens.
3. Pour into a shallow bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.
4. Once fully cooled, whisk the custard with 2 Tbsp of whipped cream using an electric beater until smooth and creamy.
5. Spoon the custard layer gently over the jelly layers.

Whipped Cream Topping:

1. Beat the whipping cream powder with cold milk until stiff peaks form.
2. Pipe or spoon the cream over the custard layer.
3. Garnish with fruits or small candies if desired.

Foster Clark’s Tip:

You can use any of the wide varieties of Foster Clark’s jelly flavour to create the layers.