Whether you call it raspberry fluff, jelly fluff, jelly whip, swiss cream, or flummery; nothing beats this simple dessert. This was often served along with jelly and ice cream for a birthday treat.
85g packet jelly crystals (raspberry or strawberry)
1 c water
375ml can of carnation evaporated milk, chilled
Dissolve jelly crystals in boiling water and cool.
Beat evaporated milk until thick (in a 2 litre bowl).
Add jelly mixture.
Continue beating until thick and well combined.
Pour into serving dish and chill until firm.