Cookit Homepage Cookit is published by e2bn

Juicy Jelly Mousse

This recipe is in categories Desserts, Party food
About this recipe
Healthiness : (716 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 15 minutes
Cooking Time: No cooking required
Number of servings: 4

A very simple recipe that anyone can make
  • 1 x 135g (5oz) packet jelly (any flavour)
  • 290 ml (½ pint) evaporated milk (chill in the fridge before using)
  • Measuring Jug
  • Whisk
  • Bowl
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Make the jelly according to the instructions on the packet - but only add enough liquid to make 300ml (½ pint) of jelly
  2. Allow the jelly to cool but not set, then pour in the evaporated milk
  3. Whisk for about 5 - 10 minutes, the mixture should contain lots of bubbles
  4. Pour into a bowl or 4 separate glasses and leave in the fridge for a few hours to set
Juicy Jelly Mousse - print view  Juicy Jelly Mousse - print view

If you tried this recipe and liked it, tell us about it
There are 40 comments for this recipe.
Add a comment

Name: GRACIE MAY 22nd August 2018
Name: Gail 13th August 2017
I used to make a lovely light lemon mousse by making up a packet lemon jelly with a little less water (making the total around 3/4 pint), sometimes adding in some lemon juice for a more genuine lemon flavour. When that was cool I would whisk a small can of evaporated milk until it was light and bubbly then carefully fold the jelly into the whipped evaporated milk (folding is using a metal spoon to gently turn the mixture over, to avoid knocking out the bubbles, as you add the jelly in slowly). I think this would avoid the problem of separation.
Name: Julie Owen Miss 10th March 2017
My Mum used to make this Mousse for us when we were little. Always popular at parties. Re Mirza's comment, sometimes Mum's would be a little like blancmange or custard in texture in the bottom of the bowl & the top was ok. She could never work out why this was. Maybe there wasn't enough air whisked into it as the ingredient's aren't exactly difficult to get wrong...I really don't know. Suffice to say your next Mousse could be just right so I wouldn't worry...Enjoy!
View all comments, or Add a comment

Required fields are bold

If you include your name it will be published next to your comment. You can use a nickname or screen name to remain anonymous. We will keep this information only whilst your comment remains on the website.

We use a third party, AP Johnson trading as Lee-Capelle, to manage, edit and verify your comment. In dealing with comments they may be able to see your account details but they are only allowed to use the information to deal with the content.

If you require more information about how we use your data or require us to remove a contribution you have made please contact: The DPO, E2BN, Unit 1, Saltmore Farm, New Inn Road, Hinxworth, SG7 5EZ

American Chocolate Chip Cookies
Preheat oven to 190°C/375°F/gas mark 5Put the oats into a food processor or liquidiser and...