This is a very old and special recipe that has been passed down for generations. Some changes have been made to the recipe over the years, but this is an original version from JC’s great-grandmother.

Ingredients

• 2 packets raspberry jelly
• 1 can condensed milk
• Egg whites from 3 eggs
• 1¼ cups Old Brown Sherry
  

Method

• Dissolve jelly in 2 pints of water (1 pint = 575 ml) and allow to cool, but not set.
• Slowly stir the condensed milk into the cooled jelly mixture.
• Beat egg whites until stiff and fold into jelly and condensed milk mixture.
• Stir in the Old Brown Sherry.
• Transfer to preferred serving bowl.
• Allow to “ripen” in the fridge for a few hours.