Method

• 1.
  Lightly oil a 1-litre terrine or loaf pan.
• 2.
  Place the jelly crystals in a bowl or jug, add 2 cups (500ml) boiling water and stir to dissolve the crystals. Add 100ml of cold water, then pour 300ml of this mixture into the base of the terrine. Sit the sweet sharks in the jelly and place in the freezer for 15 minutes or until the jelly has just set.
• 3.
  Whisk the evaporated milk into the remaining jelly, then pour this mixture over the completely set jelly layer.
• 4.
  Refrigerate overnight to set completely.
• 5.
  When ready to serve, run a knife around the edge of the terrine to loosen, then invert onto a serving platter. Rub the base of the terrine with a hot cloth for a few seconds, then give the whole thing a shake until the jelly comes out of the mould.