Creamy Strawberry Jelly
A silky, retro dessert that comes together in minutes. Strawberry jelly, condensed milk and cold cream blend into a soft pink mousse that's fresh, sweet and utterly comforting. The best kind of no-bake treat.
🛒 Ingredients
10 servings
- 2 packets strawberry jelly (gelatin dessert, about 3.5 oz each)
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 cup heavy cream, well chilled
- 1 cup boiling water
- 1/2 cup ice-cold water
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Directions
- 1
Empty the jelly packets into a bowl, pour over the boiling water and stir until fully dissolved. Then stir in the ice-cold water: swapping part of the hot water for cold keeps the jelly from curdling when it meets the cream.
- 2
Pour the warm jelly into a blender with the condensed milk and the chilled cream. Blitz for 1 to 2 minutes until completely smooth and airy. No need to let the jelly cool first.
- 3
Pour into a mould or small glasses and refrigerate for at least 4 hours, ideally overnight, until fully set and firm.
💡 Chef's Tip
Chilling the cream and blending a little longer gives an even lighter, mousse-like texture. To unmould, dip the mould briefly in warm water; serving straight in glasses is the fuss-free option. Swap strawberry for raspberry, pineapple or lemon to change things up.
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