I first had this at a wedding in the USA 5 years ago and was hooked!
However, I only started making it a couple of years ago when it started trending on social media. As per most recipes there are loads of connotations that can be put together, my favourite one is below.
It is one of the simplest and tastiest desserts to make and is especially suitable for hot climes as it is really cooling and refreshing.
- 70g - 1 packet jelly
- 500ml cold custard
- 250ml double cream
- 120g vermicelli noodles
- 400g - 1 tin fruit cocktail (or 2 cups mixed fresh fruit)
- 2 tbs rose syrup of choice (I use T.Kiat Singapore brand)
Make up the jelly as per instructions on the packet and cool - can be made a day in advance. Cut into cubes when fully set.
Make the custard from scratch using custard powder as per the instructions on the tin and cool in the refrigerator or purchase readymade custard from supermarkets if available.
Put the vermicelli into a sauce pan, add 1 cup of water, boil for 3 minutes and switch off. Cool completely and store in the refrigerator retaining all liquids - this will stop it from sticking together.
Just before serving, add the custard into a large bowl, add the double cream and mix together.
Drain the vermicelli and fruit cocktail (discard juices) and add to the custard and cream, gently mix and fold in.
Finally add the rose syrup and rotate a spoon in the mixture a couple of times, so you can still see some pink streaks from the rose syrup.
Ladle into small individual containers as soon as it has been assembled.
Add 4-5 scoops of soft vanilla/mango ice-cream to take it to the next level of yum!