Mix custard powder in 1/4 cup of milk to form a paste and make sure there are no lumps
In a sauce pan, add sugar, vanilla essence and 2 cups of milk, and the custard powder paste. Simmer at medium to low flame and whisk continuously. When the custard starts to thicken, keep whisking until it becomes nice and thick. Turn off the flame and allow the custard to cool down. Stir from time to time to avoid a top layer from forming on top of the custard.
When the custard comes to room temperature, put it in the fridge to chill for at least 2 hours
OTHER COMPONENTS
Follow the instructions on the packet of the jellies to make jelly and set both the jellies in the fridge.
Boil colored vermicelli in water for about 10 mins. Strain the vermicelli and dip it in a bowl of 2 cups of milk. Keep in fridge as well.
When all three components have been in the fridge for at least 2 hours, start assembling.
Assembling.1. Whisk the custard with hand whisk to make it smooth.
2. Add in smooth cream and fold it into the custard.
3. Add in the milk and colored vermicelli and use a whisk to make a smooth mix.
4. Cut the jellies in small cubes and add to the mix.
5. Add the fruits to the mix.
6. Take out the serving dish, and chill for another hour
7. Garnish with sliced almonds and serve cold.