We don’t really call it Jello here – it’s Jelly – but I am not going to let that get in the way of some good edible audio.
Today’s beats to eat come to you from the great Jello Biafra – you might know him from acts such as the Dead Kennedys and his collaboration with the Melvins, or for having a sense of onomatopoeia about him, with a voice that sounds somewhat like wobbly jelly. Today, however, he comes to you in the form of a delicious dessert.
Jelly is another one of those foods that reminds me of being a kid – in fact, I’m pretty sure I haven’t had it in years. I used to love when my mum would make it for me when I was home from school with a sore throat – it was such a treat!
I’m still impressed with just how cool this looks. I love the way the berries are suspended at different heights, reminds me of being in space or something (obviously I know all about being in space).
1 pack vegan jelly crystals
400ml boiling water
Handful of blueberries and strawberries
1 cup cashew milk (or other nondairy milk)
1.5 Tbsp vegan custard powder
1 Tbsp coconut sugar
1/2 vanilla bean, scraped
1-2 squares chocolate, shaved
Empty jelly crystals into a heat proof jug, then pour in boiling water and stir until dissolved.
Prepare two fancy glasses by popping a few blueberries and some chopped strawberries in the bottom. Distribute jelly mix evenly amongst the glasses, then place in the fridge to set.
Next, prepare the custard. In a small saucepan, whisk together a couple of tablespoons of cashew milk with the custard powder and coconut sugar.
Add remaining milk and heat over medium heat until it starts to bubble, whisking constantly. Allow to cook for about three minutes, until the mixture is noticeably thicker, continuing to whisk to avoid lumps forming. Turn off heat and stir through vanilla. Set aside to cool – you don’t want to put hot custard onto your jelly as it will melt. Allow to cool, but check in every so often to whisk up and ensure it doesn’t set. When cool enough, divide custard among the glasses and return to the fridge to set.
When cool, garnish with some extra berries and shaved chocolate.