Raspberry Ruffles Recipe | No Bake

#Raspberry #Ruffle #NoBake

How to make Raspberry Ruffles – Full Recipe

NOTE – The video tutorials says that the tin is 8cm x 8cm, but it’s actually 8 inches x 8 Inches.

TIMINGS:
Prep Time: 10 mins.
Chill Time: 1 hour.
Total Time: 1 hour 10 mins.

SERVINGS:
Makes 16 individual slices.

INGREDIENTS:
• 4¼ cups (300g/10½ oz) Desiccated Coconut.
• 2 Sachets of Raspberry Jelly Crystals/Jello Powder (23g/1oz).
• ½ cup (75g/2½ oz) Icing/Powdered Sugar.
• 1 tin (397g) Condensed Milk.
• 2 cups (300g/10½ oz) Milk or Dark Chocolate.
• 50g/1½ oz White Chocolate (Optional).
• Pink Gel Food Colouring (Optional).
• Silver Edible Glitter (Optional).

NOTE – The video tutorials says that the tin is 8cm x 8cm, but it’s actually 8 inches x 8 Inches.

METHOD:

1. Place the desiccated coconut in a large bowl and stir in the raspberry jelly crystals and icing sugar.
2. Add the condensed milk and stir.
3. Spoon into an 8 inches x 8 inches baking tray lined with baking parchment.
4. Flatten with a spoon or your hands until smooth.
5. Place in the fridge for 30 minutes.
6. Melt the milk and white chocolate over a pan of simmering water.
7. Add the pink gel food colouring to the melted white chocolate and stir until you get the desired colour.
8. Pour the milk chocolate on top and spread it out.
9. Add blobs of the pink chocolate to the top and using a skewer or the top part of a spoon mix it into the milk chocolate creating swirls.
10. Spray with edible silver glitter (optional).
11. Place in the fridge for 1 hour to set.
12. Cut into 16 square pieces using a warm knife, pushing down gently at first while cutting the chocolate layer.
13. Mmm Scrummy!!

STORAGE:
• Store in an airtight container for 1 week either in or out of the fridge.