Welcome to the next step on your journey in jelly enlightenment.
“If you always keep a packet or two of jelly in your store-cupboard, you need never be at a loss for a simple sweet. Here are a few suggestions and recipes for making the most of a packet of jelly.”
Okay, I have raspberry jelly, so here’s Recipe #4 of the 20 which she lists:
4. Prepare according to instructions on packet, but use only half the quantity of water. Whip a can of milk till frothy, then stir in cooled jelly by degrees. Serve in glasses.”
Here goes. I’ve assembled my ingredients. A Hartley’s raspberry jelly and a tin of Carnation evaporated milk.
The instructions say “Use only half the quantity of water.”
“Whip a can of milk till frothy, then stir in cooled jelly by degrees.”
“Serve in glasses.”
Now for a brief time in the fridge for the jelly to set and to think how to garnish it. Most things look a bit more appetising with a bit of thought to presentation. I know, I’ve got some frozen raspberries from the pick your own. They’ll do.
Perfect, and utterly delicious. What an unusual texture. This is one I’ll be repeating, in a good way.