Raspberry Milk Jelly with Slow Cooked Berries

by

Tenina Holder

Posted May 5, 2021 (Last updated January 12, 2022)

Serves

6

Total Time

4hrs 33mins

Calories

263

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

recipe-image
    Ingredients

  • Water icon
    Water50 gwarm
  • Frozen strawberries icon
    Frozen strawberries250 ghulled
  • Vanilla bean paste icon
    Vanilla bean paste1 tablespoon
  • Golden caster sugar icon
    Golden caster sugar100 g
  • Egg yolk icon
    Egg yolk2
  • Whole milk icon
    Whole milk200 g
  • Single cream icon
    Single cream240 g
  • Raspberries icon
    Raspberries125 g
  • Gelatine icon
    Gelatine1 tablespoon
  • Vanilla extract icon
    Vanilla extract1 dash
  • Blueberries icon
    Blueberries100 g
  • Mint leaves icon
    Mint leavesas needed
    Method

  • 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

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