JELLY GLASS PUDDING
3 different colours of jelly (prepare previous day)
The Next day:
15 ml gelatine, disolved in 80 ml boiled water, stir until melted
150 ml condensed milk
150 ml fresh cream
Mix the gelatine into the boiling water until melted and add another 160 ml cold water.
Cut the jelly in different sizes and shapes and mix in the condensed milk mixture and pour in your mould (s).
Set very well in freezer before serving with custard.
Photo and recipe: Susanna Kruger