Step 1

Prepare the jelly as per pack instructions. Keep in the freezer until the jelly begins to set at the sides.

Step 2

In a pot, add the fresh cream and pour in the MILKMAID. Whisk this mixture together on low heat.

Step 3

Add the prepared jelly to the pot and whisk well. Next, mix in the gelatine.

Step 4

Pour the mixture into a wet mould. Allow it to set in the refrigerator and serve chilled.

Step 1

Crumb the butter cake and add the icing sugar, milkmaid until well combined

Step 2

Make small even sized truffles with the mixture and refrigerate for 1 hour

Step 3

To make glaze icing - combine all the ingredients for the icing together

Step 4

Coat the truffles with glaze icing and add more sprinkles on top.

Step 1

Cream egg yolks until almost white. Boil the MILKMAID mix in a heavy-bottomed pan; whisk in yolks and MILO powder.

Step 2

Return to a low fire and stir continuously with a wooden spoon until the mixture coats the back of the spoon but do not boil. Remove from fire.

Step 3

Dissolve gelatine in a small amount of hot water; stir into the mixture. Leave in a cool place until almost set.

Step 4

Fold in lightly beaten cream and stiffly beaten whites. Pour into a very lightly greased mould. Refrigerate to set.

Step 5

Turn out onto a plate; decorate with whipped cream and grated chocolate.