This recipe is delicious but remember that it needs time to set, so prepare it well in advance!
|255 g||Raspberry jelly crystals|
|3 cups||Water, boiling|
|2 cups||Raspberries (Main)|
|190 ml||Evaporated milk, unsweetened, chilled overnight|
AdvertisementAdvertise with NZME.
- Line a 25cm-long loaf pan with plastic cling film.
- Dissolve 2 packs of raspberry jelly crystals in 2 cups of boiling water. Set aside to cool, but not set.
- Pour jelly into loaf pan and stir in 1 cup of raspberries. Refrigerate until jelly is set.
- Mix remaining packet of jelly crystals with 1 cup of boiling water and allow to cool.
- Place evaporated milk into a bowl and whip with an electric mixer for 3 to 5 minutes until thick and frothy. Combine the cooled jelly and the evaporated milk, then pour over the set jelly. Refrigerate until set.
- Prior to serving, remove the jelly from the fridge and wrap in a tea towel that has been soaked with hot water. Turn the loaf pan on to a serving plate and gently tap until the terrine eases out.
- Top with remaining raspberries.
By doubling the quantity of jelly, you can then use the entire can of evaporated milk. Just pour the extra jelly whip into parfait glasses or a bowl to set.
When fresh raspberries are out of season, use 1 cup of frozen berries and decorate the top of the terrine with rose petals.