This week, Roy decided that with summer fast approaching he would take the opportunity to teach his friends an old fashioned, easy to make summer dessert. There were lots of choices, from a traditional fruit salad to a simple mousse, both of which are really old fashioned desserts. Then, I reminded him of a dessert which has almost disappeared, but which Roy loves - fluff. It is very easy to make, cheap, delicious and perfect for a summer day. What's more, most people remember it fondly, but don't know how to make it! So this week, Roy Creates Evaporated Milk Jelly Fluff.
You Will Need:
- 1 can of evaporated milk, icy cold (put it in the fridge at least overnight before use). Roy uses Carnation Evaporated Milk, and he has heard from a few friends that it whips better than other brands, though we don't know for sure!
- 1 packet of jelly crystals. You can use whatever flavour you like. Roy likes his fluff made with lemon jelly or raspberry jelly.
- 1 tin of fruit pieces, best in natural juice. If you are making lemon fluff crushed pineapple or fruit salad are great, and if you are making raspberry, pear or peach pieces are tasty combinations!
Method:
- Drain the tin of fruit and reserve the liquid.
- Make the fruit liquid up to one cup with extra water.
- Mix the jelly crystals with the fruit liquid and water in a small saucepan and heat until the jelly crystals dissolve. DO NOT BOIL - if the mix boils it will make a mess and it may not set.
- Set the jelly aside to cool. The jelly will separate out if it is still warm when you put it in. If you want to speed the process up, put it in the fridge or a sink of cold water, but DON'T LET IT SET. If it does you won't be able to mix it with the evaporated milk.
- When the jelly is cold but not yet set . . .
- Pour your evaporated milk into a large mixing bowl and whisk it until it is very light and fluffy (it about doubles in size). Traditionally, this would be done with a hand whisk, but to speed things up Roy uses an electric mixer.
- Slowly pour your jelly mix into the evaporated milk, beating as you go.
- Fold the fruit through the mix. Make sure you are gentle doing this - you don't want to knock the air out of your fluff!
- Pour your fluff into a bowl or ramekins.
- Put the fluff into the fridge and leave it to set (2 hours minimum, Roy often makes his in the morning, ready for dessert that night)
- As this mix has no raw eggs you can now lick the bowl!
Notes:
- You can adapt this recipe to use fresh fruit but you can't use fresh pineapple, kiwi fruit or pawpaw or the jelly won't set.
- Don't worry if the fruit/jelly separates a bit - it tastes just as nice!