Berry jelly terrine

This recipe is delicious but remember that it needs time to set, so prepare it well in advance!

Ingredients

255 g	Raspberry jelly crystals
3 cups	Water, boiling
2 cups	Raspberries (Main)
190 ml	Evaporated milk, unsweetened, chilled overnight

Directions

1. Line a 25cm-long loaf pan with plastic cling film.
2. Dissolve 2 packs of raspberry jelly crystals in 2 cups of boiling water. Set aside to cool, but not set.
3. Pour jelly into loaf pan and stir in 1 cup of raspberries. Refrigerate until jelly is set.
4. Mix remaining packet of jelly crystals with 1 cup of boiling water and allow to cool.
5. 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.
6. 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.
7. Top with remaining raspberries.

Tips

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.