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!
Equipment
Ingredients
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)
Instructions
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.
Notes
*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.
**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.
Nutrition
Calories: 131kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 66mgPotassium: 152mgFiber: 1gSugar: 15gVitamin A: 107IUVitamin C: 3mgCalcium: 124mgIron: 0.3mg
Tried this recipe?Let us know how if you liked it in the comments below!