Fruit Custard With Jelly

To prepare your custard, mix the custard powder (corn-starch flour) with milk, until well combined. Transfer to a small pot and bring it to a boil. Cook custard in medium heat, and stir constantly. Continue stirring for about 10 - 15 minutes. When it starts to boil, turn off the heat and let it cool down.

Start with hibiscus flowers. Place hibiscus flowers in a medium cup and pour hot water in and let dissolve their colour. When water gets temperature 60°C, pour gelatine powder and stir well. When gelatine still doesn't dissolves well, cook on low heat for few minutes until dissolved well. Let the gelatine cool down and set aside.

• Cut cherries in halves, and take out pits and set them aside. Then blend some biscuits in a food processor and start with filling your cups.
• Place about one teaspoon of crushed biscuits as the first layer. Then add some custard, top with cherry halves, then cover with custard again. Repeat biscuit layer and custard layer. Top with fruits and add gelatine as the last layer.
• Keep refrigerated for at least 4 - 6 hours. Served it chilled. Enjoy!