Ingredients
450g can crushed pineapple in syrup
85g packet lime flavoured jelly
MOUSSE
85g packet Aeroplane Create A Jelly
¾ cup light coconut milk
1 teaspoon finely grated lime rind
300ml tub thickened cream
Method
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Drain pineapple in a sieve over a bowl, pressing firmly with the back of a spoon to drain off excess syrup. Transfer crushed pineapple to a bowl. Cover. Refrigerate. Reserve 1 cup pineapple syrup.
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Place lime jelly crystals into a heatproof jug. Add ¾ cup boiling water. Stir until crystals are dissolved. Stir in reserved pineapple syrup.
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Pour jelly evenly into four glass tumblers (450ml-capacity). Lay each glass on an angle, sitting in the hole of a silicone muffin pan. Carefully transfer to the fridge. Refrigerate for about 4 hours, or until jelly is set.
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To make mousse, place jelly crystals in large bowl. Add ½ cup boiling water. Stir until crystals are dissolved. Stir in coconut milk and rind. Cool to room temperature. Stir in reserved crushed pineapple. Beat cream in a small bowl of an electric mixer until soft peaks form. Fold into pineapple mixture until combined.
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Remove jellies from fridge. Stand glasses upright on bench. Spoon in mousse to cover jelly. Refrigerate for about 4 hours, or overnight until set before serving.
