Ingredients
Strawberry jelly
Vanilla custard
Sugar syrup
Method
Jelly delights
1.To make the strawberry jelly, whiz strawberry purée and sugar syrup together in a blender.
2.Place ½ cup in a bowl and warm in a microwave, or in a pot on the stove. Add gelatine and stir to dissolve. Mix into the remaining purée, pour into iceblock moulds until roughly two-thirds full, and freeze.
3.To make custard, place milk and vanilla in a pot and heat gently until just simmering. Take off heat and remove vanilla pod.
4.Beat egg yolks and sugar in a bowl until thick and pale. Continue beating while you add the warm milk.
5.Pour mixture back into pot and gently heat over a double boiler, stirring until custard coats the back of a wooden spoon. Pour into a jug and chill.
6.Once jelly has set, pour chilled custard on top of jelly, filling moulds nearly to the top. Freeze overnight.
Sugar Syrup
7.To make sugar syrup, mix equal parts sugar and boiling water and stir until sugar dissolves.
Insert sticks after 1 hour
Note
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