Jelly Whip

This dessert was really simple and one of the first recipes I remember my mum allowing me to make on my own!

You just dissolved the crystals, let them cool & then whisked in the Carnation Milk. After a few hours in the fridge you had a yummy pink mixture that was light & fluffy & melted in your mouth. Delicious with whipped cream & a few strawberries!

Here’s the recipe…

Ingredients (serves 4)

  • 2 x 85g packets strawberry jelly crystals
  • 2 cups boiling water
  • 375ml can evaporated milk, chilled overnight


  1. Dissolve jelly crystals in water. Set aside to cool completely, but not set.
  2. Whip evaporated milk with electric beater for 3 to 5 minutes or until thick and frothy.
  3. Stir through jelly mixture. Pour into a 1 litre jelly mould. Refrigerate for 2 hours or until set completely.

1 comment to Jelly Whip

  • Maggie

    My mum used to make this with lemon jelly. She would drain the juice from a can of crushed pineapple and the make up the required amount of liquid for the jelly with water. All who tried it loved it. She called it Pineapple Flummery.

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