I wiggled the rhubarb jelly and it seemed set enough, so I made some "crème patisserie" - egg custard thickened with flour. The idea was to make a trifle that would stand up by itself, so I could serve it in slices.
Unfortunately, it turns out that two sheets of gelatin doesn't set half a pint of fruit juice enough to stand up. The crème patisserie was fine, but the jelly just went FLOP as soon as I served it.
The end results tasted absolutely fantastic, even if they looked a little dubious. It had all the zing of rhubarb and custard, in a form suitable for the hot hot weather we are having during the rhubarb season. Who wants to put the oven on for crumble when it's baking hot?
Next time I try this recipe, I'll sieve the rhubarb better - the jelly was a little grainy. I'll also set it better and use slightly less flour in the crème patisserie. If the whole thing finally stands up on its own, then a bit of cream on top and it will be spot on.
Unfortunately, it turns out that two sheets of gelatin doesn't set half a pint of fruit juice enough to stand up. The crème patisserie was fine, but the jelly just went FLOP as soon as I served it.
The end results tasted absolutely fantastic, even if they looked a little dubious. It had all the zing of rhubarb and custard, in a form suitable for the hot hot weather we are having during the rhubarb season. Who wants to put the oven on for crumble when it's baking hot?
Next time I try this recipe, I'll sieve the rhubarb better - the jelly was a little grainy. I'll also set it better and use slightly less flour in the crème patisserie. If the whole thing finally stands up on its own, then a bit of cream on top and it will be spot on.
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