Monday, 16 August 2010

Raspberry Ripple Fluff

A quick and easy family treat.

Serves: 6
Preparation time: 15 minutes
Cooking time: 240 minutes


- 1 pack raspberry flavour jelly
- 410g can evaporated milk
- 300g fresh raspberries
- 25g icing sugar

Dissolve the jelly in 200ml boiling water.

Pour the evaporated milk into a large mixing bowl and place it over a pan of gently simmering water. Whisk the milk with electric beaters until it looks thick and foamy, then fold in the jelly mixture.

Push 200g of the raspberries through a sieve, making sure you discard the seeds. Sift the icing sugar into the purée and mix well.

Spoon the jelly mixture into six individual serving dishes, alternating with a drizzle of raspberry purée. Chill for 4 hours until set. Decorate the tops with a few fresh raspberries to serve.


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