Raspberry Milk Jelly with Slow Cooked Berries

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    4hrs 33mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    263

A delicately flavoured and delicious milk jelly that is not unlike a panna cotta.

Inspired by: https://tenina.com/recipes/raspberry-heart-milk-jelly-with-slow-cooked-berries?ct=t(RSS_EMAIL_CAMPAIGN)&mc_cid=8d94293852&mc_eid=ece51ebf7b

recipe updated 12 Jan 2022

Ingredients

  • Water icon
    Water
    50 g
  • Frozen strawberries icon
    Frozen strawberries
    250 g
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tablespoon
  • Golden caster sugar icon
    Golden caster sugar
    100 g
  • Egg yolk icon
    Egg yolk
    2
  • Whole milk icon
    Whole milk
    200 g
  • Single cream icon
    Single cream
    240 g
  • Raspberries icon
    Raspberries
    125 g
  • Gelatine icon
    Gelatine
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 dash
  • Blueberries icon
    Blueberries
    100 g
  • Mint leaves icon
    Mint leaves
    as needed

Tools

  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Heart shaped silicone mold
  • kCook icon Serving plate
  • kCook icon Tm5 bowl
  • kCook icon Saucepan
  • kCook icon Small bowl

Step preview

  1. Add vanilla bean paste, golden caster sugar, egg yolk, whole milk, single cream and 50g of the raspberries to the TM5 bowl
  2. Cook for 8 min, 80°C, speed 4
  3. Strain the raspberry solids out
  4. Place the gelatin into the warm water and stir to combine
  5. Add gelatin mixture to the Thermomix bowl
  6. Blend for 20 sec, speed 4
  7. Divide between heart shaped moulds (or use normal dariole moulds)
  8. Refrigerate for several hours until set
  9. When ready to serve, place remaining raspberries, strawberries and a couple of tablespoons of sugar plus a dash of vanilla into a saucepan
  10. Cook them on a low heat for about 20 minutes, covered until softened and fragrant
  11. Add the blueberries in at the end of the cooking time just to infuse and soften
  12. Cool completely
  13. To un-mould the jellies, dip each mould into a warm water bath, use a palate knife to loosen the edges and tip over onto serving plate
  14. Top with plenty of the slow cooked berries
  15. Arrange the fresh raspberries on the plate as well and garnish with mint leaves
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app