For those of us who have grown up in Ireland there is one dessert memory that comes to all of our minds; the infamous ‘fluff jelly’. ooh yes, the stuff of birthday parties, of summer or fun Sunday dinner desserts with those awkward relatives…I have so many good memories of this bubbly colorful fluff, in strawberry or lime along with vanilla ice cream.
Jelly is just one of those childhood favorites for me, I can still remember my grandfather saying to me “ice cream and jelly and a punch in the belly” as he grabbed for a punch and I ducked with a laugh. Or going to a well known ice cream parlor at the seaside in County Down and ordering a Knickerbocker glory that had layers of jelly and ice cream in tall glasses. Yup, jelly is the stuff of fun alright…
Now, tonight was one of those unusual rainy Georgia days that made me think of Ireland so I decided to whip up some fun fluff jelly treats for my boys. The airy texture pops in your mouth, and as I write this my boys are eating their fluff jelly in mason jars on our front porch watching fire flies. Who would have known the journey of this simple recipe and the pleasures are paid forward. Hope you’all try it and as always enjoy!
Irish fluff ingredients
1 6oz jelly crystals
1 1/4 cup boiling water
1 1/4 cup of cold filtered water
1 12 oz can of evaporated milk
How to make it:
Dissolve jelly in boiling water stirring continually. When all the crystals have dissolved add cold filtered water. Place in refrigerator and cool for at least 30 minutes until the jello is close to setting but still a pouring consistency. Whip the evaporated milk for 3-5 minutes until it is think and frothy and then slowly pour in the jelly. The mixture will triple in volume as you beat. It’s best to refrigerate for 2 hours before serving.
Judith the Irish foodie