with MARIGOLD Chef's Selection Evaporated Milk
Corn Custard Jelly
Made With MARIGOLD
MARIGOLD Sweetened Creamer and MARIGOLD Evaporated Creamer
Ingredients for Corn Custard
1 cup (250ml) water
2 drops (0.4ml) rose syrup
1 tbsp (15ml) corn syrup
1 tsp (5g) agar-agar powder
1 can MARIGOLD Sweetened Creamer
1 can MARIGOLD Evaporated Creamer
2 tbsp (30g) creamed corn
1 pinch (0.5g) salt
Ingredients for Rose Jelly
4 cups (1 litre) water
1 tsp (5ml) rose syrup
1/2 tsp (2.5ml) vanilla extract
3/4 cup (200g) sugar
2 tsp (10g) agar-agar powder
Method
1
Pour water in a pot. Add in rose syrup, corn syrup and agar-agar powder. Stir evenly.
2
Add in MARIGOLD Sweetened Creamer, MARIGOLD Evaporated Creamer, creamed corn and salt. Stir well and bring to a boil.
3
Pour the mixture into the mould and chill for 20 minutes or until firm.
Rose Jelly
1
Pour water in a pot. Add in rose syrup, vanilla extract, sugar and agar-agar powder. Stir well and bring to a boil.
Assembly
1
Pour rose jelly mixture into a larger mould until ¼ of the mould is filled. Set aside for 3 minutes.
2
Add the set corn custard into the mould and cover the mould with rose jelly mixture. Chill for 30-45 minutes. Remove jelly from mould and serve cold.
Chef's Tips
Use a medium to large-size mould for assembly; it's easier to remove jelly.
More Recipes
