Tuesday, 20 October 2015

Halloween Worm Jelly with Snot Custard


Entertain this Halloween with a gross recipe!

Yuck! This may look nasty and the green, snotty custard is gross - but the taste is divine! The jelly is made with fresh juice and gelatine sheets and the custard is home made, but if you haven't got time, just get some shop bought jelly and custard and add some food colouring to the custard. But it won't be half as yummy! The adults will definitely appreciate this little dessert on Halloween.

Halloween Worm Jelly with Snot Custard



30 mins 2 hours

Serves 6


For the Citrus Jelly:
500ml (17floz) of lemon and orange juice (approx 3 oranges and 3 lemons) squeezed and strained
70ml (2.4floz) water
175g (6.2oz) caster sugar
4 sheets of gelatine, soaked for 5 minutes in cold water

For the Cranberry Jelly:
250 ml (8.8floz) cranberry juice
20g (4 tsp) sugar
3 sheets of gelatine, soaked for 5 minutes in cold water

For the Custard:
500ml (17floz) double cream
100g (3.5oz) caster sugar
4 large egg yolks
1 teaspoon vanilla extract
1 heaped teaspoon corn flour
1 teaspoon green food colouring


    1. Start with the citrus jelly. Juice the oranges and lemons and add the strained liquid to a pan with the water and sugar.

    2. Slowly heat until the sugar has dissolved. Do not boil. Take off the heat and add the soaked sheets of gelatine - make sure you have squeezed all the water out.

    3. Stir until the gelatine has dissolved and pour into four large glasses. Leave the jelly in the fridge until set.

    4. Next, make the cranberry jelly. Place the cranberry juice in a pan with the sugar. Heat slowly until the sugar has dissolved and remove from heat. Stir in the sheets of gelatine and leave to cool down.

    5. Once the citrus jelly has set, pour the cranberry jelly on top and leave to set again. At this point you could add some spooky sweets. I've added some sour jelly worms.

    6. Now make the custard. Heat the cream and vanilla in a pan.

    7. Place the egg yolks, sugar and corn flour in a bowl and whisk until pale.

    8. Once the cream has heated through, pour onto the egg yolks, whisking all the time.

    9. Now pour the mixture back into the pan and heat slowly until the custard has thickened - stirring all the time with a wooden spoon.

    10. Once the custard coats the back of the spoon, take off the heat and add the food colouring. Leave to cool, then pour on top of the jelly layers. Leave to cool again.

    11. Chill for 2 hours and serve.

Recipe by Mrs Mean

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