Flummery (Jelly Whip)
 
 
Recipe type: Dessert
Cuisine: Australasian
Serves: About 6-8 servings
Ingredients
For the jelly: (optional)
  • 1 x 85g (2.9 oz) packet jelly crystals (I used raspberry)
  • 2 cups boiling water
For the flummery (jelly whip):
  • 1 x 85g (2.9 oz) packet jelly crystals (I used raspberry
  • 1 cup boiling water
  • Optional: 2 tablespoons freeze-dried fruit powder, juice or cordial (to add in with the boiling water)
  • 1 can (375ml/12.6 fl oz) chilled* evaporated milk (must be full-fat to whip properly)
Instructions
For the jelly: (Optional)
  1. 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):
  1. 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).
  2. 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).
  3. 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.**
  4. 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.
Recipe by The Kiwi Cook at https://thekiwicook.com/2018/02/02/flummery-jelly-whip/