Three-layer Custard Terrine | Clover Corporate

Ingredients

• 1 x 385 g Clover full-cream condensed milk
• 1 empty tin filled with boiling water
• 100 ml cocoa powder
• 75 ml boiling water
• 25 ml gelatine powder
• 50 ml cold water
• 250 g mascarpone
• 25 ml gelatin powder
• 1 litre Clover classic custard
• 2 x 64 g packets Wilson’s Cream Caramels
• 2 ml salt
• 1 teaspoon (5 ml) caramel essence
• 1 cup (250 ml) Clover cream, whipped