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1 tin mix fruit cocktail, drained(or approx 2 cups of chopped mixed fruit of your choice)
1 pack green jelly, prepare and allow to set
1 pack red jelly, prepare and allow to set
1 cup liquid heavy cream
500ml whole milk
1/2 cup sugar(or to taste)
2 heaped tbsp.cornflour or custard powder
1/4 cup crushed pistachios
1/4 cup almonds, chopped or roughly crushed
2 tbsp pep or rose sherbat
few drops red food colouring
handful of coloured or plain vermicelli, boiled and drained
First, prepare the custard. Mix the custard powder separately in a small bowl with about 2 tbsp. of milk. Pour the remainder of the 500ml in a pan with the sugar and a few drops of red food colouring (to turn the custard pink) and bring it to almost boiling point then lower the heat. Add the custard mixture and keep stirring until the mixture thickens (for about 2-3 minutes) then turn off the heat.
If the custard feels lumpy, pass the mixture through a sieve so it smooths out.
Set the custard aside to cool. Once the custard is at room temperature, add the liquid cream and rose sherbat and mix well. Then add the drained fruit cocktail, crushed nuts and boiled vermicelli. Mix again to ensure everything is well combined. Pour into a serving dish and garnish the top with pieces of jelly and some almond and pistachio flakes.
Cover and refrigerate until well chilled before serving.
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