Ingredients
Red jelly 1 packet
Green jelly 1 packet
Yellow jelly 1 packet
Vanilla custard 3 cups
Fruit cocktail 1 medium can
Cake Rusk 125 gm
Fresh cream 200 gm
Strawberry sauce as required
Red jelly 1 packet
Green jelly 1 packet
Yellow jelly 1 packet
Vanilla custard 3 cups
Fruit cocktail 1 medium can
Cake Rusk 125 gm
Fresh cream 200 gm
Strawberry sauce as required
Ingredients for Custard
Milk 3 cup
Sugar 4 tbsp
Vanilla custard powder 2 tbsp
Method:
- Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
- Coarsely chopped 125gm cake Rusk and place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled.
- Decorate with fresh cream and strawberry sauce.
Milk 3 cup
Sugar 4 tbsp
Vanilla custard powder 2 tbsp
Method:
- Dissolve all the 3 jellies separately in 1 cup of water each, cook and set till firm, cut into cubes and keep aside.
- Coarsely chopped 125gm cake Rusk and place into base of individual cups, sprinkle with fruit syrup, spread with fruit cocktail, pour custard then jelly cubes, then custard, refrigerate till chilled.
- Decorate with fresh cream and strawberry sauce.
Method for Custard
Boil milk, add sugar and vanilla custard powder, cook till thickens, remove from fire and keep it aside.
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