Custard squares with berry calouis

Recipes~Plus

Cooking time: More than 1 hour

Serves: 10 or more

Type: Comfort food

Tools

Kitchen friendly view

Ingredients

6 teaspoons plain gelatine
3 cups bought lite pouring custard
500g packet frozen raspberries, thawed
1⁄3 cup apple juice
Sifted icing sugar, to taste, plus extra, to garnish
200g packet lattice flaky pastry biscuits

Preparation method

1. Grease and line a 16x26cm baking pan with baking paper. Sprinkle gelatine onto 1⁄3 cup boiling water; stir until completely dissolved. Heat custard in a saucepan over low heat until warm; add gelatine mixture and whisk to combine. Pour into prepared pan. Cover loosely; chill 1 hour until set.

2. Meanwhile, puree thawed berries with apple juice in a food processor or blender. Taste; add sugar, if needed. Mark and cut the custard layer into 5cm squares.

3. To assemble, place 12 biscuits on a tray lined with baking paper. Top each with a custard square, then another biscuit. Loosely cover; chill until served. Drizzle serving plates with the berry sauce. Dust top of sangers liberally with icing sugar; carefully place on sauce. Serve immediately.

Great for kids’ parties. To dissolve gelatine completely, use a microwave-safe container; heat on HIGH (100%) in 10- second bursts, stirring briskly between bursts until smooth. Assemble stacks 20 minutes before serving to allow biscuits to soften slightly.

Also in this section

Berry punch

Berry and vanilla cream parfait

Berry calfouti

Brandy custard shots and berries

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