Prep Time:  15 minutes, plus +12 hours fridge time        |        Cook Time: 5 minutes        |        Serves:  10 - 12

Ingredients

• 3 packets Brookdale Jumpin strawberry jelly crystals
• 250g strawberries, stems removed and cut into halves
• 125g raspberries
• 125g blueberries
• 100ml Farmdale condensed milk
• 300ml Farmdale thickened cream
• Farmdale double cream, to serve
• Fresh mint leaves, to garnish

*Optional: you can also use blackberries, when available

ALDI Special Buys items that are only in stores for a limited time and may no longer be available.

Method

1. Lightly spray loaf tin with cooking oil. Place half of the berries onto base of loaf tin.
2. In a mixing bowl, make 1 packet of jelly as per instructions. Cool slightly then pour jelly mixture over berries. Place in fridge to set for 4 hours.
3. When the jelly is set, make the filling. Put condensed milk and cream into a saucepan over a low heat. Gently stir until mix just begins to bubble. Remove from heat and whisk in a packet of jelly crystals. Mix will start to thicken. Let cool for 1 minute then pour this over the berries and jelly already in loaf tin. Let set for 4 hours.
4. When this layer is set, take the rest of the berries and place on top of condensed milk layer.
5. Then make up last packet of jelly according to instructions. Cool slightly then pour over berries and place in fridge for 4 hours.
6. To remove terrine from tin, fill a tray with boiling water. Dip the loaf tin into water for 30 seconds. Then place tin upside down on a flat tray and gently wiggle it around. Terrine will slide out.
7. Serve with fresh mint leaves and double cream.

Recipe: Courtesy of Colleen, ALDI Test Kitchen