Raspberry Heart Milk Jelly with Slow Cooked BerriesMake on Drop
I love love. What can I say. Give me a good chick flick where the girl gets the guy and I'm all yours. Then there is V-Day, not much of a theme in our house. Too many kids, too much ironing, school projects, noise, piano practice. It gets tricky, am I right?
But there is never a reason not to make a beautiful dessert in the hub of the home, your kitchen. It shrieks of love doesn't it? I think to make food for the people you love in your own kitchen is the ultimate romance. So get onto this kids. It's super easy. Super pretty and well...I guess, romantic.
Thanks to Alyce Alexandra cookbooks for the heart moulds. They are perfect for all things romantic, like ice creams, mousse, even cakes and of course these beautiful milk jellies.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Tablespoon Vanilla Bean Paste plus some more BUY
- 80 Grams golden caster sugar, plus some more
- 2 egg yolks
- 200 Grams whole milk
- 240 Grams cream
- 150 Grams frozen raspberries
- 1 Tablespoon powdered gelatin
- 50 Grams warm water
- 250 Grams fresh strawberries, hulled, whole
- 100 Grams frozen blueberries
- 1 punnet fresh raspberries
- 1 few tiny mint leaves
Place vanilla, sugar, yolks, milk and cream and 50g of the raspberries and cook 8 min/80°C/speed 4. Strain the raspberry solids out.
Place the gelatin into the warm water and stir to combine.
Add gelatin mixture to the Thermomix bowl and blend 20 sec/speed 4.
Divide between heart shaped moulds (or use normal dariole moulds) and refrigerate for several hours until set.
When ready to serve, place remaining raspberries, strawberries and a couple of tablespoons of sugar plus a dash of vanilla into a saucepan. Cook them on a low heat for about 20 minutes, covered until softened and fragrant. Add the blueberries in at the end of the cooking time just to infuse and soften. Cool completely.
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. Top with plenty of the slow cooked berries. Arrange the fresh raspberries on the plate as well and garnish with mint leaves. CUTE.