400g can solid packed unsweetened peach
pieces, puréed
1 large mango puréed
cream whipped topping, sprig of mint
Method :
Dissolve
jelly crystals in boiling water, cool, place in refrigerator until just
beginning to set. Whip jelly and, as it becomes fluffy, slowly add
evaporated skim milk, whipping continually until the mixture thickens.
Gently mix in puréed fruit and pour into glass dishes. Chill well before
serving, garnished with a spoonful of whipped topping and a sprig of
mint on each.
To prevent
the evaporated milk separating from the rest of the flummery, you need
to have the jelly and milk mixtures at approximately the same
temperature before you combine them. Vary this recipe by a pureeing a
400g can solid packed unsweetened apricot pieces instead of peaches and
mango.
