Elara’s Raspberry Flummery & Chocolate Mousse Delight

This dessert is indulgent but delicate and soft. Perfect after a rich meal or as a secret late-night snack.

2 x Aeroplane Creamy Mousse Mix
1 x Raspberry Jelly
1 x 400 ml can of coconut cream, chilled
Whipped cream.
Dark Chocolate, some small pieces and some grated for garnish.

1 Combine Aeroplane Original Raspberry Jelly crystals and boiling water in a medium bowl. Stir until fully dissolved. Cover and refrigerate until the consistency of a thick syrup (Approximately 1-2 hours).

2 Using an electric mixer, beat coconut cream with slightly set jelly on high speed for approximately 5 minutes or until doubled in volume. Should be thick and glossy.

3 Spoon into 6-8 individual glass serving bowls (depending on the ratio of flummery to mousse you wish to have), cover and refrigerate for a further 2 hours or until set firm.

4 Once the flummery is set, sprinkle contents of Aeroplane Creamy Mousse Mix sachet over milk. Beat on MED-LOW speed for 1 minute with an electric mixer, scraping down the sides of the bowl as you mix. Increase speed to HIGH and beat for a further 4 minutes, until the mousse is light and fluffy.

5 Spoon Aeroplane Creamy Mousse over flummery, cover and refrigerate for 1 hour or until set.

6 Just before serving, add a generous topping of whipped cream, dark chocolate pieces and grate chocolate over the whipped cream