Jewel-coloured grown-up jelly and creamy, sweet custard? We’re a trifle impressed!
These pretty little puds are part of our Low and Slow menu on our Gathering pages in the March ‘Blossom’ issue. The menu is intended to be cooked slowly so you can enjoy the day, either heading out for a walk or having a board games marathon - the ideal way to spend a Sunday. All parts of the meal are either ‘let it sing to itself’ dishes or ‘prepare ahead’ ideas, like these jelly and custard pots.
Pass the crossword and Scrabble, please. We’re very busy idling away the day.
Photography by Jonathan Cherry, styling Gemma Cherry, Recipes Bex Long.
Serves 6
Ingredients
800g rhubarb, cut into 1in pieces
80g caster sugar
5 gelatine leaves, soaked in cold water for 5 mins
500g custard – homemade or shop-bought
Handful of amaretti biscuits
To make
1 Place the rhubarb and sugar in a heavy bottomed pan over a low heat. Place a lid on the pan and allow the rhubarb to cook in the sugar until all of its juices have been released, stirring occasionally.
2 Pass the liquid and fruit pulp through a sieve and then strain the liquid through a muslin.
3 Once strained, transfer the liquid to a saucepan along with the soaked gelatine. Stirring constantly, gently heat until the gelatine has dissolved.
4 Pour the jelly into six small glasses and leave to cool, before transferring to the fridge to set overnight.
5 To serve, top each jelly with custard and sprinkle over some crushed amaretti biscuits.
You can find the rest of the Low and Slow recipes in our March issue, on sale now.
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