Monday, 17 March 2008

JELLY WHIP – A FRUGAL EASTER DESSERT!



This dessert costs 88p and makes a huge bowl (or quite a few sundae dishes), serves 8-10 people and is made from 2 cheap ingredients; see picture – a jelly tablet and a large can of evaporated milk* (410g) previously cooled in the fridge if you can – overnight would be good, but it’s not that important. (any flavour you like) and
You can add decoration, fruit or cream to it (depending on what you have). See second picture. It is an old family favourite of ours and has been made every Easter, Christmas or on any old excuse for a celebration! It does need an electric beater – I don’t think it would be possible to beat the evaporated milk to the required consistency without one.
* Don’t use low fat evaporated milk – it will not thicken or increase in volume, however long you beat it for – it will just make a much smaller amount of milk jelly.
Method
  • Open the can of evaporated milk and pour into the mixing bowl. Beat on high speed until the beaters leave a thick trail in the milk and it has greatly increased in volume – it should nearly fill up the average mixing bowl. This may take 10 minutes or so.
  • If you have a stand for your mixer and can leave it, do the jelly whilst the beating is going on. Break the jelly into cubes in a Pyrex jug. Pour over 2 tablespoons (30ml) of cold water – and, depending on the power of your microwave, boil for 1 minute (until cubes look melted). You can do this without a microwave, by tipping 2 tablespoons of boiling water from a kettle over the jelly cubes in the jug, but you must use a fork to continually beat the jelly until it is all dissolved.
  • When the jelly is dissolved in the jug, add 3 ice cubes and stir until melted. Allow jelly to cool a little – but not set! If you dip your finger in it (yes, a clean finger, I know!) it shouldn’t feel hot at all.
  • Beat the dissolved jelly into the beaten evaporated milk and once well combined (so that there are no coloured streaks) pour into a large dessert bowl or small sundae dishes and leave to set in the fridge for a couple of hours.
  • Lick out the bowl, the beaters, the spoons etc!!!!
  • When the jelly whip is set, you can pipe cream over it in rosettes, add grated chocolate, etc.
Although this dessert is great on its own, you can add to it whatever you happen to have. In the summer I slice 2 or 3 fresh strawberries over the top of a strawberry jelly whip and decorate with cream. At Christmas, I put a few tinned tangerines in the bottom of sundae dishes with a few drops of Cointreau, poured tangerine jelly whip over the top and when set, finished with grated dark chocolate, a rosette of cream and a tangerine (see photo). If you don’t have Cointreau, use brandy or leave it out altogether – it doesn’t matter!
The cost for the jelly whip is based on branded ingredients from Tesco. It can be made cheaper still with supermarket own brand ingredients.
Enjoy!

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