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Boozy Milk Jellies

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Recipe Ingredients

  • 270g raspberry jelly powder
  • 170g canned evaporated milk
  • 50ml cassis 

Recipe Directions

  1. Mix the jelly with 500ml boiling water, stir and allow to cool slightly.
  2. Heat the evaporated milk and cassis in a pan until warmed. Stir the milk mixture into the jelly. Divide among 6 lightly greased 125ml jelly moulds. Chill and allow to set for 3 hours or, ideally, overnight. Don’t worry if your jelly looks a little split. Serve with ice cream, if you like.

 

EACH SERVING About 1 650kJ, 5g fat (4g saturated), 72g carbohydrate (61g total sugars), 9g protein, 0g fibre.

Each Serving:


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