Corn Custard Jelly
Ingredients for Corn Custard:
1 cup (250ml) water
2 drops (0.4ml) rose syrup
1 tbsp (15ml) corn syrup
1 tsp (5g) agar-agar powder
1 can MARIGOLD Sweetened Creamer
1 can MARIGOLD Evaporated Creamer
2 tbsp (30g) creamed corn
1 pinch (0.5g) salt
Ingredients for Rose Jelly:
4 cups (1 litre) water
1 tsp (5ml) rose syrup
1/2 tsp (2.5ml) vanilla extract
3/4 cup (200g) sugar
2 tsp (10g) agar-agar powder
Pour water in a pot. Add in rose syrup, corn syrup and agar-agar powder. Stir evenly.
Add in MARIGOLD Sweetened Creamer, MARIGOLD Evaporated Creamer, creamed corn and salt. Stir well and bring to a boil.
Pour the mixture into the mould and chill for 20 minutes or until firm.
Pour water in a pot. Add in rose syrup, vanilla extract, sugar and agar-agar powder. Stir well and bring to a boil.
Pour Rose Jelly mixture into a larger mould until ¼ of the mould is filled. Set aside for 3 minutes.
Add the set Corn Custard into the mould and cover the mould with Rose Jelly mixture. Chill for 30-45 minutes. Remove jelly from mould and serve cold.
Use a medium to large-size mould for assembly; it’s easier to remove jelly.