Berry ice-cream jelly pie 💛🎂


Berry ice-cream jelly pie


250g packet shortbread cream biscuits

60g butter, melted, cooled

395g can sweetened condensed milk

2 tsp vanilla extract

600ml tub thickened cream

1 cup frozen raspberries, plus extra, to serve

85g Strawberry Flavoured Jelly 

White chocolate curls, to serve

Step 1

Using a food processor, process shortbread biscuits until fine crumbs. Add butter. Process until just combined. Press mixture over the base and side of a 6cm-deep, 20cm (base) springform cake pan, leaving a 2cm gap from the top. Refrigerate for 30 minutes.

Step 2

Using an electric mixer, beat condensed milk, vanilla and 1/2 of the cream until soft peaks form. Fold in raspberries. Spoon mixture into prepared pan. Level top with a spatula. Cover surface with plastic wrap. Freeze overnight.

Step 3

Using an electric mixer, beat remaining cream until just thickened. Add jelly crystals. Beat until soft peaks form. Spoon onto pie. Using a spatula, make peaks in cream. Freeze for 1 hour or until just firm.

Step 4

Remove pie from pan and place on a serving plate. Top with extra raspberries and sprinkle with chocolate curls. Serve.



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