Pine Lime Jelly Mousse Recipe

Pine Lime Jelly Mousse

And they're so much easier than they look! - by Jane Ash

Proudly supported by

TIP! The jelly crystals we used are available from major supermarkets. You can replace the lime jelly in the glasses with other flavours, try pineapple, passionfruit or lemon. Desserts can be made up to two days ahead.

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

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.
Place lime jelly crystals into a heatproof jug. Add ¾ cup boiling water. Stir until crystals are dissolved. Stir in reserved pineapple syrup.
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.
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.
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.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

Ingredients

MOUSSE

Method

Magazine Subscription Offer