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Red Jelly Tapioca Cream Recipe
|Red jelly||1⁄2 Pint (1 Packet)|
|Jelly||1 Tablespoon (Redcurrant / Crab Apple / Bramble)|
|Lemon rind||1⁄2 Tablespoon (Rind Of 1/2 Lemon)|
|Tapioca||1 1⁄2 Ounce|
|Double cream||2 Tablespoon|
Serving size: Complete recipe
Calories 1822 Calories from Fat 490
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 20.8 g104%
Trans Fat 0 g
Cholesterol 466.2 mg
Sodium 522.5 mg21.8%
Total Carbohydrates 313 g104.3%
Dietary Fiber 1.6 g6.4%
Sugars 223.4 g
Protein 36 g72.8%
Vitamin A 29.6% Vitamin C 17.1%
Calcium 115.2% Iron 12.8%
*Based on a 2000 Calorie diet
Pour into a wet border mould and leave to set.
Cut thin strips of lemon rind without white pith; infuse in the milk with the bay leaf.
When milk boils, remove flavourings and sprinkle in tapioca, stirring continuously.
Cook gently 15-20 min., until smooth and soft.
Add sugar, cool slightly, and add beaten egg yolks.
Reheat to cook the yolks, but do not boil.
Allow to cool, then lightly stir in whipped cream.
Pour into the border mould and leave to set.