In a medium pot add 500ml of milk, the sugar and vanilla extract, and stir them over medium heat until the sugar melts completely.

In a bowl add the rest of the milk and the corn flour, and whisk them until they are combined.

Add the mixed milk with the corn flour to the pot and stir continuously for about 4 minutes until the cream thickens and set aside.

In a small bowl add milk and dip each biscuit for a second (don’t deep them for too long or they’ll brake).

Place two layers of milk dipped petit beurre biscuits in a ovenproof dish (25x35cm).

Pour the cream over the biscuits and spread it with a spatula covering the whole surface (especially the sides), and refrigerate for 2 hours for the cream to chill.

While waiting for the cream to chill, use a large bowl to prepare the jelly. Add the jelly crystals and the boiling water and mix them until the crystals dissolve.

Continue by adding the cold water. Mix again and set aside for an hour to cool (not in the fridge).

Once the cream is completely chilled, use a ladle to add the liquid jelly slowly so that it stays on top of the cream and does not slip under it.

Refrigerate for 3 hours until the jelly thickens.