Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
2 Tablespoons Hinds custard powderPlus 1 dessertspoon custard powder1 rasberry jelly powder1 green jelly powderTin of canned peaches for toppings 2 Tablespoons condensed milk2 fancy glass Chocolates Sugar adjust if adding in condensed milk2 cups fresh milk
CustardIn a bowl, mix hinds custard powder, add sugar with water to combine to a runny paste. The mixture should not be grainy or lumpy fully desolved.
In a saucepan, add milk and bring to boil. Once milk hits boiling point, reduce heat, add in the custard mixture and keep stirring to avoid scorching. The mixture will start to thicken, stir in the condensed milk, switch off the stove remove the saucepan, set aside.
Jelly, follow instructions and pour into two separate bowls. One green one red. Use as grated or blocks.
Layering the glasses, follow steps, add the red jelly, then custard, then green jelly, custard until you reach ¾ way to the top. Top with peach slices and milk chocolate.. Fill up the glass as you wish. Choose your fancy mixed cocktails fruits add vibrant colours.
Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Ideal at iftaar/Boeka table
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