You need
1 can evapourated milk (well chilled)
2 X 80g packets jelly
375ml (1 ½ Cups) finely chopped fruit* with some of the fruit juice
Tinned pineapple and granadilla are both recommended
If using other tinned fruit drain about tw0 thirds of the syrup away, chop the fruit finely.
If using fresh fruit do not use fruit that discolours e.g. banana, pear or apple
Do not use fresh (uncooked) pineapples, papino, paw paw or kiwi fruit as it prevents the jelly from setting
To prepare
Chill the evapourated milk well in advance
Place the prepared fruit in the fridge
Make up the jelly according to the instructions, using HALF of the water. I add the full volume of hot water and omit the cold water altogether
Place the jelly in the fridge to become firmer, but NOT set. Check it after about 30 minutes. It should resemble very thick egg white
Once the jelly has reached this egg white stage you start the whisking. If you have only one mixer whisk the jelly first. It will increase almost 4 times its volume and become light and fluffy. Place it back in the fridge.
Now whisk the evapourated milk. It will increase about 6 times in volume so use a large bowl.
Once the two components re whisked, whisk them together. Finally fold the fruit through. Pour into a large or individual bowls.
To serve
You can decorate the top with cream, but I prefer to keep it light and simply use some fruit.
I had some lemon curd in the fridge, popped some into a small piping bag (you can also use a small plastic bag, snip off the corner) and piped a few informal strips across the surface and popped on 2 pineapple crisps and a few tiny mint leaves.
Pineapple crisps
For the pineapple I made a batch of fresh pineapple crisps. I usually make a large batch using a whole pineapple as they add interest to both sweet and savoury (think roast pork, gammon or fish curry) dishes.
Peel the pineapple. Using a sharp knife or a mandolin (slicer) cut 2-3mm thick slices. Lay the slices on a silicone mat or a baking tray lined with baking paper. Do not let them overlap.
Bake at 100°C for 60-90 minutes (much faster with a fan assisted oven). Remove the crisps and store them in an airtight container until you need them.
