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Spring on my Platter

Recipe Code: 10009

This dessert itself is season on plate -Custard mousse , with biscuit base garnished with Raspberry jelly, colourful and exotic fresh fruits.

  • 30 Mins
  • 3 Hrs : 0 Mins
  • 2 Person(s)


For Vanilla Custard Mousse

  • Milk 250 ml
  • 3 tablespoon Vanilla custard powder
  • 2 tablespoon sugar
  • Fresh seasonal fruits fruits for garnishing (kiwi, pomegranate, strawberries, Rasbhari)
  • Gelatin 1.5 tablespoon
  • Cold water 1/4 cup

For Biscuit Base

  • Digestive biscuits 6-8
  • Butter 4 tablespoon melted

For Rasbhari Jam

  • Rasbhari 250 gms
  • Water 1 cup
  • Sugar 1.25 cups sugar
  • Half lemon

For the Jelly

  • Rex Jelly to be prepared as instructed on the back of the box.


  • Measuring Spoon & Cup
  • Mixing Bowl
  • 4inc Pie Mould


Recipe Overview

'Spring on my platter' very well coordinates with the spring season around. It's also the season of love. This dessert itself is season on plate -Custard mousse , with biscuit base garnished with Raspberry jelly, colourful and exotic fresh fruits. It’s a no fuss, easy and delectable dessert that will give you more time to spend with your sweetheart than in the kitchen!

Recipe contributed by Puneet Nagi Vaid

Recipe Detail

Preparing Biscuit Base

  • First take butter in a saucepan and melt it.
  • Crush biscuits in a Blender and powder it finally.
  • Transfer it to a bowl and add melted butter & mix.
  • Spread it at the base of the prepared 4 inch mould.
  • Put this in fridge to chill till you make the custard.

Preparing Custard Mousse

  • Start by making the custard because it has to cool down .
  • Take custard powder in a bowl and add the milk mix well so no lumps are formed .
  • Take the remaining milk and sugar in a saucepan and bring it to boil. Add in the custard mix and keep cooking till it gets thick.
  • Remove it from the gas & let it cool a bit.
  • Simultaneously double boil the directed gelatin powder and water mixture till it is completely bloomed and keep it aside.
  • Add in the gelatin mixture in the cooked custard and keep it aside till it is cooled a bit.
  • Take out the mould from the fridge and put the custard over it, let it sit in the fridge for 2 to 3 hours in the meantime prepare the jam .

Prepare the Jam

  • Boil the Rasbhari in 1 cup water.
  • Once soft Mash and put sugar and lemon and cook till it thickens. take it off the gas, let it cool & your are Jam is ready .

Final Prepration

  • After 3 hours check the custard mousse in the fridge , it should have set by now .
  • Take out of the fridge & demould carefully.
  • Garnish your dish it with the seasonal fruit & jelly.

Note : For the jelly I have used Raspberry Rex jelly follow the instructions on the back of the cover and put lesser water then instructed on the back of the cover so that it takes less a time to set in the desired mould. I used the heart shaped mould, but you can choose any shape you like.

Now your dish is ready to impress your sweetheart!