Blackberry milk jelly
- 1 x 300g punnet blackberries
- 135g pack Hartley’s Raspberry Flavour Jelly
- 170g can evaporated milk, chilled overnight
Reserve 8 blackberries, to garnish. Whizz the rest to a smooth pulp in a processor. Strain, using a metal spoon to push it through the sieve. Discard the pips.
Break the jelly into pieces, put in a jug and top up with 200ml boiling water. Stir until dissolved. Leave to cool for 5 mins.
Stir in the blackberry purée and evaporated milk until thoroughly mixed. Divide between 4 serving dishes and chill until set.
Garnish with the reserved blackberries and serve.