Strawberry Jelly Whip
½ sachet, sugar free strawberry or raspberry jelly crystals (see tips)
125ml boiling water
100ml lukewarm water
6 tablespoons Anchor™ lmmunoHalo™
1 cup chopped strawberries, rinsed, hulled and coarsely chopped
In medium bowl combine the jelly and boiling water and stir till dissolved. Place in the freezer to cool but not set. Around 30 minutes.
In a small bowl combine the lukewarm water and Anchor™ lmmunoHalo™ and whisk until fully combined. Chill in the freezer while the jelly cools. In a large bowl combine the cooled jelly and the chilled Anchor™ lmmunoHalo™ mixture.
Using an electric beater, beat the mixture until pale and fluffy 2-3 minutes. Pour into 2 dessert glasses, scatter in ½ the chopped strawberries and chill in the fridge until set – approximately 1 hour.
Serve topped with remaining chopped strawberries.
Tips: Sugar free jelly sachets range from 9-11g depending on the brand so just use ½ of whatever size sachet you have. If using regular jelly crystals, again, just use ½ the packet.