"Here is an oldie that my Mum used to make.
I went to an Aeroplane jelly link to figure out what Mum
used to do, as I wanted to make it the other day, and all I could remember was
the chilled evaporated milk - you cannot use the skim evaporated milk.
It makes a wonderful light dessert which is very yummy in
summertime. I have made it about 5 times
in the last 6 weeks, takes no time to make but tastes so good, maybe it is
because of the memories it brings back.
Any fruit works well, blueberries, strawberries, mango
cubes, but I love the pineapple tart because Mum used to make it whenever we
had to go to a function and we had to take a plate. Mum always kept the
evaporated milk in the fridge so that if she only had an hours’ notice of
visitors staying for dinner she could always make a presentable dessert.
I also love this with raspberry jelly and raspberries.
The raspberries I love because they take the sweetness off the jelly" Leila
INGREDIENTS:
1 x 85 g packet Aeroplane pineapple or lemon flavour jelly; 1
cup (250 mL) combination of boiling water and juice from canned pineapple; 1 x 375
mL evaporated milk, chilled for at least 2 hours; 1 X can crushed pineapple (you
cannot use fresh pineapple or the jelly will not set)
METHOD:
Combine jelly crystals and boiling water in a medium bowl.
Stir until fully dissolved. Cover and refrigerate until the consistency of a
thick syrup (1-2 hours).
When the jelly is at the syrupy consistency open the can of
evaporated milk and in a large bowl (as it will triple in volume) beat it well
using your electric mixer. When volume has increased and it looks very fluffy,
slowly add the setting jelly and keep beating until well combined.
Add the crushed pineapple and stir in well.
Spoon into 8 individual serving bowls, or a cooked tart case, cover and refrigerate for a further 2 hours or until set firm. Serve with extra crushed pineapple and toasted coconut.
How delicious!
ReplyDeleteWe have been making this dessert for about sixty years but called it “ matron Eastwood’s Hawian Swift “ because she originally gave my mum the recipe. I haven’t made it for five or six years and was devastated that my recipe is in a very safe place. So happy to find the recipe here
ReplyDeleteGreat to find this recipe, my mother Valda, made this for us in the 60's with a nice twist. Crush to fine crumbs Chocolate Ripple Biscuits and put a small layer in the bottom of your serving bowl then a layer on the top. The chocolate crunchy texture takes it to the next level. Thanks for the flooding back memories
ReplyDeleteYes, we made it with Chocolate Ripple biscuits also. Mum also topped it with whipped cream and crushed nuts, it was delicious
DeleteThis takes me back to my childhood, my mum used to make this dessert for us for a summer treat.
ReplyDelete