Raspberry Heart Milk Jelly with Slow Cooked Berries
Make on Fresco
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.
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Need
- 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
Do
- 1
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.
- 2
Place the gelatin into the warm water and stir to combine.
- 3
Add gelatin mixture to the Thermomix bowl and blend 20 sec/speed 4.
- 4
Divide between heart shaped moulds (or use normal dariole moulds) and refrigerate for several hours until set.
- 5
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.
- 6
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
