Cuba Libre and berry jelly with lime custard

By Food24 |  October 2, 2017
Prep Time

385 mins



Cooking Time

hr 5 mins




  • Jelly
  • 750ml (3 cups) Coca-Cola
  • 60ml (¼ cup / 50g brown sugar
  • 45ml (3 tbsp) rum
  • 20ml (4 tsp) lime juice
  • 5ml (1 tsp) lime zest
  • 15ml (1 tbsp / 10g) powdered gelatine
  • 125ml (½ cup / 80g) strawberries, halved
  • 60ml (¼ cup / 50g) pomegranate seeds
  • Custard
  • 500ml (2 cups) readymade custard
  • 60ml (¼ cup) lime juice
  • 10ml (2 tsp) lime zest


385 mins

  1. For the jelly, line a 750ml ring mould with plastic wrap. Combine the Coca-Cola, sugar, rum, lime juice, and zest in a pot over medium heat and simmer, 5 minutes. Remove the mixture from the heat; sprinkle the gelatine on top and whisk until smooth. Stir in the strawberries and pomegranates. Pour the mixture into the lined mould and refrigerate for at least 6 hours or overnight.
  2. For the custard, whisk everything together. Unmould the jelly on a serving plate and peel off the plastic. Let it sit at room temperature for 10 minutes. Serve the jelly in slices with the lime custard on the side.
  3. TIP: A variety of fresh berries can be used for this dessert. Use any of you favourites such as blueberries, raspberries, blackberries, cherries or gooseberries.