White Christmas terrazzo terrine

  

  

This no-bake Christmas treat, flecked with three different varieties of jelly and prepared with condensed milk and cream cheese, tastes exactly like cheesecake. Furthermore, you may prepare it ahead of time for quick hosting.

 

10 Ingredients

4 Method Steps

a packet of apple jelly crystals

3 cups of boiling water

a packet of watermelon jelly crystals

a packet of strawberry jelly crystals

block of cream cheese, at room temperature

can sweetened condensed milk

½ cup coconut milk powder

1/2 cup thickened cream

3 tsp gelatine powder

8 plain sweet biscuits

 

Plastic wrap a deep 7cm-deep, 10 x 20cm (base size) loaf pan. Fill a heatproof jar halfway with apple jelly. Stir in 250ml (1 cup) hot water until the jelly dissolves. Place in a small heat-resistant plastic jar. Fill a heatproof jar halfway with watermelon jelly. Stir in 250ml (1 cup) hot water until the jelly dissolves. Transfer to a heat-resistant plastic container. Fill a heatproof jar halfway with strawberry jelly. Stir in the remaining 250ml (1 cup) hot water until the jelly dissolves. Half of the strawberry jelly should be poured into the prepared pan. Place the leftover strawberry jelly in a heatproof jar. Refrigerate all of the jelly combinations for 6-8 hours or overnight for setting. Place the jelly on a clean surface. Make little bits. In a large mixing basin, beat the cream cheese using electric beaters until smooth. Beat in the condensed milk and coconut powder until smooth. In a separate dish, using clean beaters, whip cream until soft peaks form. Fold the cream into the cream cheese mixture with a spatula until barely incorporated. In a small microwave-safe bowl, place 60ml (1/4 cup) water. Stir in the gelatine until well mixed. Microwave for 10 seconds (be careful not to overheat). Whisk with a fork until the gelatine dissolves. Add to the cream cheese mixture and blend thoroughly. Fold the jelly into the cream cheese mixture with a spatula until barely incorporated. Pour into the prepared pan. Trim the biscuits to fit on top of the cheesecake filling. Refrigerate for 6 hours or overnight until hard. Place on a serving dish.