quickies

Greet your guests with these

petit starters

Milk jellies

with granita

This refreshing

dessert is quick to

make but needs

time in the fridge,

so plan ahead.

Milk jellies with granita

Preparation time: 10 mins plus

6 hours chilling

Cooking time: 10 mins

Makes 8

2 leaves gold-strength

gelatine

500ml full-cream milk

¾ cup caster sugar

1 vanilla bean, split, seeds

scraped and bean reserved

400ml low-fat milk

2 x 125g punnet raspberries

½ cup small mint leaves

1 Put gelatine leavesin a

bowl of cold water and set

aside for 5 minutes or until

softened. Meanwhile, heat

150ml of the full-cream milk

and ½ cup of the caster sugar

in a small saucepan over a

medium heat. Add vanilla seeds

and cook, stirring occasionally,

until sugar dissolves. Remove

gelatine sheets from water,

squeezing out excess water.

Add to milk mixture, whisking

until dissolved. Pour in

remaining full-cream milk,

stirring to combine. Pour into

eight ½ cup-capacity glasses,

then refrigerate for 6 hours or

until jelly has set.

2 Meanwhile,to make granita

pour half the low-fat milk into

a second small saucepan with

remaining caster sugar and

reserved vanilla bean. Cook,

stirring occasionally, over a

medium heat until sugar has

dissolved. Remove and discard

vanilla bean. Set aside for 15

minutes to cool slightly. Stir in

remaining low-fat milk, then

pour into a 4-cup capacity,

freezer-proof shallow container.

Freeze for 4 hours or until firm.

3 Decorate jellieswith ½ of

the raspberries and ½ of the

mint leaves. Scrape granita with

a fork and pile a little granita

on top. Serve topped with

remaining berries and mint.

FAST ED’S

cocktail party

MENU

* Mini Yorkshire puddings

with rare beef and

horseradish cream

* Crab cakes on a stick

* Milk jellies with granita

213

fastfood

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3 for cocktails at 6!