This mousse can be made with whatever fruit you like but try to match the jelly flavour as close as possible to the fruit. I have used raspberry jelly and raspberries but gooseberries also work well as do oranges
1 Make up the jelly using just 425mL (3/4 pint) of liquid. Allow the jelly to set (about 1 hour).
2 Whisk on a fast speed until the jelly begins to turn frothy. Continuing to whisk, slowly pour in the evaporated milk.
3 If the fruit is in large pieces, chop into small pieces. Stir in most of the fruit, keeping back a little for decoration.
4 Put mixture into individual bowls or one large serving bowl whichever you prefer. Chill for a further hour before serving. Decorate with the remaining fruit and enjoy!
The simplest of desserts and perfect on a hot evening
A perfect fruity pudding especially for after Sunday lunch
For those times when you need a quick and easy chocolate fill
Very few ingredients are needed for this recipe, just super chocolatey!
A creamy, smooth cheesecake with plenty of blueberry sauce