Ingredients:
Raspberries - 1 can (200 gms)
Raspberry jelly - 1 packet
Evaporated milk - 1/2 large can
Method:
Raspberries - 1 can (200 gms)
Raspberry jelly - 1 packet
Evaporated milk - 1/2 large can
Method:
- Drain raspberries and dissolve jelly in juice over a low heat.
- Sieve raspberries or put in a blender.
- Add to jelly and allow to cool.
- Chill evaporated milk and whisk till thick.
- Add to jelly.
- Pour into a mould and chill till set.
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