An elegant, ruby-red strawberry reduction style jelly layered beneath a velvety, lactose-free vanilla pouring custard.
An elegant, ruby-red strawberry reduction style jelly layered beneath a velvety, lactose-free vanilla pouring custard.
41
2.0 g
5.5 g
1.2 g
2.1 g
0.2 g
33.0 mg
3g Stevia Sweetener | 11 kcal
5g Choc Chips | 27 kcal
200g Nolac Lactose Free Medium Cream Milk | 74 kcal
8g Sugar Free Strawberry Jelly | 0 kcal
15g Vanilla Custard Powder | 53 kcal
Dissolve the Gelatin: Empty the sugar-free strawberry jelly powder into a heatproof jug. Pour in a portion of cold water and mix well to form a loose slurry. Add the remaining volume as boiling water over the mixture and stir continuously with a small whisk until completely translucent and entirely dissolved.
Set the Base Layer: Arrange four elegant glasses or small ramekins on a flat tray. Divide the liquid strawberry gelatin evenly among the glasses. Transfer the tray carefully to the refrigerator to chill until completely set and firm.
Mix the Microwave Custard: In a large, microwave-safe bowl or jug, combine the vanilla custard powder and stevia sweetener. Add a splash of the cold lactose-free medium cream milk and whisk vigorously to form a completely smooth, lump-free paste. Slowly whisk in the remaining milk until fully integrated.
Microwave and Thicken: Place the bowl into the microwave and cook on high power in short, distinct intervals. Take the bowl out between intervals to whisk thoroughly—this prevents lumps and stops the milk from boiling over. Repeat until the mixture thickens into a velvety custard that cleanly coats the back of a spoon. Remove from heat and allow to cool completely to room temperature.
Layer and Chill: Once the strawberry jelly base is completely solid and the vanilla custard has cooled, gently pour the smooth custard over the top of the jelly layer in each glass to create the clean separation line. Return to the refrigerator for a final chill.
Garnish and Serve: Just before serving, scatter the choc chips evenly over the cold custard layer of each dessert glass.
Chef’s Microwave Tip: Microwave ovens vary wildly in power output. To ensure your custard doesn’t scorch or turn rubbery, cook it in 45-second intervals for the first minute, dropping to 30-second intervals as it starts to thicken, whisking thoroughly each time.
Melting Loophole: Always ensure the custard is thoroughly cold before adding the chocolate chips. Dropping chocolate onto warm custard causes the chips to lose their clean aesthetic and sink into the dessert.
Meal Prep & Storage: These store beautifully in the refrigerator for up to 4 days. If prepping ahead of time, keep the glasses covered with cling wrap to stop a rubbery skin from forming over the custard layer, and wait to add the chocolate chips until the day of consumption so they retain their signature crunch.
Do not freeze this dish.
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