Step 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).

Step 2

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

Step 3

Spoon into 8 individual serving bowls, cover and refrigerate for a further 2 hours or until set firm. Serve with a dollop of yoghurt, fresh raspberries and mint leaves.