BERRY ICE CREAM JELLY PIE

SERVINGS 8 PREPARATION TIME: 12 HOURS 55 MINUTES

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 packet strawberry jelly crystals

White chocolate curls, to serve

METHOD

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. 2. Using an electric mixer, beat condensed milk, vanilla and ½ 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. 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. 4. Remove pie from pan and place on a serving plate. Top with extra raspberries and sprinkle with chocolate curls. Serve.

RECIPE: CLAIRE BROOKMAN, SUPER FOOD IDEAS PICTURE: ANDREW YOUNG