Prep Time 5 mins
Cool Time 240 mins
Total Time 245 mins
My grandmother used to make jelly using a jelly mould. One day I decided that I wanted to make a jelly to honour her memory. Then came the first hurdle. It was impossible to find a jelly mould in any kitchen store no matter how hard I tried. I eventually found one in what, in Australia, are called Mills Markets. Basically these places are warehouses of times past including all of the cookware that my grandmother would have used. And there I found an 800 ml jelly mould. Oh happy days.
And so here is a jelly recipe that does not really deserve to be called a recipe because it basically consists of mixing together a few basic ingredients to end up with a desert of delight that you can top off with whipped cream and with sugar sprinkles or “hundreds and thousands”. You’ll need a jelly mix with the flavour of your choice, a tin of fruit salad, some canned whipped cream and some “hundreds and thousands“. Note, the hundreds and thousands are crucial to the overall happiness factor.
- 1 x (3 oz / 85 g) sachet Aeroplane Original Raspberry Flavoured Jelly
- 1 cup (250 mL) boiling water prepared to stir in the yum jelly sachet
- 1 (14 oz / 410 gram) of delicious and good for you kind of fruit salad
- As much whipped cream as you like to make a jelly of absolute delight
- Enough hundreds and thousands to sprinkle happiness on the desert
- Pour the boiling water into a jug and mix in the sachet jelly mix of yum.
- Drain the fruit salad juice and tip the tin into your old 800 ml jelly mould.
- Pour over the jelly mix and let it cool for an hour before putting in fridge.
- Leave it for 6 hours or so then serve with whipped cream and sprinkles.