Raspberry Flummery (Jelly Whip)

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Flummery jelly whip

If you grew up in Australia or New Zealand post-World War II, you’ll likely be very familiar with the frothy mousse-like confection called Flummery.

It bears no resemblance at all to old English flummery, other than the fact that gelatine is used, so how the name got adopted is anyone’s guess. All I know is that, for whatever reason, it seems to have been adopted by Australasians after the war, perhaps as a cheap alternative to mousse.

So what is flummery? It’s basically evaporated milk whipped up and combined with almost set jelly, hence the alternative name of Jelly Whip. It’s as light as air and, as such, is a delightfully light and frothy way to end a summer meal. The flavour comes from the jelly itself, so it’s best to use as strong a jelly flavour as possible – raspberry, strawberry, lemon and lime are common choices.

We grew up on the stuff and, for us, it was always a special treat. Of course, over time, fancier desserts took their place and our palates grew more sophisticated. Not surprisingly, when you try flummery again especially as an adult, it’s possible you might find it a touch bland. That said, you can easily inject it with more flavour. For instance, you can add a couple of tablespoons of juice or concentrated cordial in with the jelly when you make it. Or, for that matter, a couple of tablespoons of freeze dried fruit powder.

And, if you want to raise the bar and elevate it from a simple flummery, you can layer it with jelly (as I have here), or add some diced fruit into the jelly (though don’t add pineapple, kiwifruit or papaya – the enzymes stop the jelly from setting).

Flummery jelly whip

Raspberry Flummery (Jelly Whip)

This little retro dessert may not necessarily be the show-stopper you serve at a dinner party, but it’s perfect for a family barbecue when you want something light, simple and refreshing. Enjoy!
5 from 2 votes
Prep Time 45 minutes
Cook Time 30 minutes
Resting time 2 hours
Course Dessert
Servings 8 servings
Calories 131 kcal



For the jelly: (optional)

  • 3 oz packet jelly crystals (I used raspberry)
  • 2 cups boiling water

For the flummery (jelly whip):

  • 3 oz packet jelly crystals (I used raspberry))
  • 1 cup boiling water
  • 2 tbsp freeze-dried fruit powder, juice or cordial (to add in with the boiling water)
  • 12.6 oz chilled* evaporated milk (must be full-fat to whip properly)


For the jelly: (Optional)

  • Make up the jelly by pouring 2 cups boiling water over jelly crystals, stir until crystals have dissolved, let it cool down, then pour into one large serving dish (mine is 3 litres/3 quarts) or several individual dishes and refrigerate to set. This can be prepared the day before serving.

For the flummery (jelly whip):

  • Make up a jelly by pouring 1 cup boiling water over jelly crystals (if adding cordial or juice, add it along with the water; if adding fruit powder, add it to the jelly crystals before adding the water), stir until crystals have dissolved, and let it cool to a runny set stage (i.e. it's just starting to set, but is not yet firm).
  • Add the chilled evaporated milk to an electric mixer (you can beat it by hand if you prefer, but you won't get the same volume) and whip for about 3-5 minutes or until the mixture is thick and frothy (it should triple in volume so make sure your bowl is large enough).
  • Reduce the whipping speed and slowly add the semi-set jelly into the milk mixture, then increase whipping speed and beat for a minute or two to combine.**
  • Pour the mixture over top of the dish/es of set jelly. Put in the fridge to set for at least 2 hours. Decorate with whipped cream and serve on its own or with fruit.


*It’s vital you chill the milk thoroughly or it won’t whip very well.
**Occasionally, if the jelly isn’t fully incorporated, you might find that the mixture separates into two layers as it chills, with the jelly sinking to the bottom. If it happens, don’t worry – it actually looks attractive and is perfectly delicious.


Calories: 131kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 66mgPotassium: 152mgFiber: 1gSugar: 15gVitamin A: 107IUVitamin C: 3mgCalcium: 124mgIron: 0.3mg
Keyword Jelly whip
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. 5 stars
    Thank you SO much for sharing this recipe. My grandmother coined flummery as ‘Daphne Delight’ and it was her secret recipe. She made a pineapple version, which is identical however she would make the jelly mixture with the tinned pineapple juice instead of water. Her dessert was her secret weapon. So secret she never shared the receipe and passed away.

    Thank you for sharing – I now have cracked the code and my 18 month old daughter can enjoy xxx

  2. 5 stars
    Fantastic recipe! can I ask what flavour jelly you used for the layers here? And if you used freeze-dried fruit in either layer, what type? how big is your trifle dish? Thanks!

    • Hi Sam. Thanks so much! I’ve added in the recipe that I used raspberry flavour on this occasion, though I also love lime and lemon. I didn’t personally use freeze dried fruit powder, but if I did want it for added flavour, I’d add it in with the boiling water to make up the jelly. The type we have here in NZ, is called ‘Fresh as‘, though any type should do the trick. The trifle dish is 3 litres (3 quarts). Hope that’s helpful!!


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