Fluff AKA ‘milk jellies’
This fluff milk jelly recipe is a twist on a childhood favourite that my Mum used to make, but she used to use condensed milk.
Skip the condensed milk as it’s packed with sugar and try making it with double cream or full fat whole milk, or a milk alternative instead. Fluff is just a nice change from boring sugar free jelly!
- 1 sachet sugar free jelly crystals
- 284 ml boiling water
- 150 ml double cream
- Add boiling water to jelly crystals and stir until all the crystals have dissolved then set aside to cool. If you try adding cream at this point it may curdle, so always leave the jelly to cool first **NOTE, do not add additional cold water as directed on the packet
- Once cooled to room temp pour in the cream and mix to blend well
- Pour the mixture into ramekins or glasses and leave in the fridge to set for at least 2 hours or until set