This recipe for Mum’s Two Ingredient Strawberry Mousse is one of my favourite “frugal” retro recipes. As well as only using two ingredients, it’s also a “No-Cook” recipe too.
Retro Recipe Revival
This recipe for Mum’s Two Ingredient Strawberry Mousse is one of my favourite “frugal” retro recipes. Mum used to make this regularly for Sunday Tea, as well as for special occasions, such as Birthdays, Easter, Christmas and just because!
Made with just two main ingredients, Evaporated Milk and Jelly, you can add lemon juice if you like a sharper flavour, and mum always added lemon juice to hers. If you don’t have any fresh lemons, then bottled lemon juice works just fine, and those little lemon shaped bottles of Jif Lemon Juice.
I am still using lots of store cupboard ingredients, although I have discovered a fabulous local veg and fruit box delivery scheme. And today’s recipe for Mum’s Two Ingredient Strawberry Mousse is a true store cupboard recipe.
You can of course “jazz it up” for today’s more sophisticated taste, although I love this fluffy mousse just the way it is, and the way my mum made it. Evaporated milk and jelly are ingredients that most people will have in their pantry or store cupboard, as well as fresh lemons or bottled lemon juice.
I know that Mum’s Two Ingredient Strawberry Mousse was hugely popular during the 1970’s and 1980’s, but I am not sure where the recipe originated from. I have seen recipes on-line calling it Jelly Fluff, Milk Jelly Fluff and Milk Jelly Mousse, but we always called it Mum’s Strawberry Mousse.
I suspect it was a recipe that appeared on the back of a jelly packet or a tin of evaporated milk. Or, maybe the recipe was shared between knitting pattern for a bobble hat and a romance story in Women and Home or Women’s Daily. My mum bought both magazines regularly, and t was probably the tip trending recipe of its day!
Variations on Mum’s Two Ingredient Strawberry Mousse
You can of course make this recipe with numerous variations, as I have listed some ideas below…..
- Use any flavour of jelly you like, although we love strawberry and raspberry.
- You can also use sugar-free jelly crystals.
- If you are vegetarian, check that the jelly is not made with animal gelatine.
- When berries are in season, you can add fresh berries to the mixture before setting, and frozen berries also work well too.
- You can use fresh cream for a luxurious version, single cream is best or whipping cream.
- You can also make this with homemade fruit jelly, the method remains the same.
I have shared the recipe for Mums Two Ingredient Strawberry Mousse at the end of this post, as well as some handy step-by-step photos of the process and instructions. Please DO let me know if you make this and what flavour jelly you used.
I have also shared some more Strawberry recipes, and some other bakes, cakes and dessert recipes for Easter Weekend. Have a VERY Happy Easter wherever you are, Karen
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More Strawberry Recipes:
Some more STRAWBERRY recipes that will be great for the EASTER WEEKEND
Step By Step Photos and Instructions
You’ll find a full printable recipe at the end of this post.
- Snip the jelly into cubes, and place them into a serving bowl.
- Add the 150mls of freshly boiled water and stir to dissolve. This may take 3 to 4 minutes.
- Add 150mls of cold water, and put the jelly in the fridge for between 45 minutes to 1 hour, until the jelly is ALMOST set, it will still be very wobbly and almost runny.
- Whisk the chilled evaporated milk with the lemon juice in a mixing bowl until it has tripled in volume and is thick and frothy.
- Add the just-set jelly to the evaporated milk mixture and whisk again until it is smooth and all blended together. If using a red berry jelly it will be a very pale pink. It’s at this stage that you can add any chopped fresh berries, or frozen berries.
- Spoon the mousse back into the serving bowl the jelly was set in, and smooth the top of the mousse.
- Place the mousse back in the fridge or a cold place to set completely. This will take about 1 hour. Once it has set, this mouse will last for up to 2 or 3 days in the fridge.
- Serve with fresh berries, cream or even a drizzle of evaporated milk for that 1970’s retro taste!
Some EASTER & STORE CUPBOARD Recipes:
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Mums Two Ingredient Strawberry Mousse Recipe
Mum's Two Ingredient Strawberry Mousse
This recipe for Mum's Two Ingredient Strawberry Mousse is one of my favourite "frugal" retro recipes. Mum used to make this regularly for Sunday Tea, as well as for special occasions, such as Birthdays, Easter, Christmas and just because! Made with just two main ingredients, Evaporated Milk and Jelly, you can add lemon juice if you like a sharper flavour, and mum always added lemon juice to hers. If you don't have any fresh lemons, then bottled lemon juice works just fine, and those little lemon shaped bottles of Jif Lemon Juice.
Ingredients
- 1 x 135g packet of fruit jelly cubes, or 1 x 23g sugar-free jelly crystals
- 150ml boiling water
- 170ml chilled evaporated milk
- Juice of 1 lemon, or 1 tablespoon of bottled lemon juice
Instructions
- Snip the jelly into cubes, and place them into a serving bowl.
- Add the 150mls of freshly boiled water and stir to dissolve. This may take 3 to 4 minutes.
- Add 150mls of cold water, and put the jelly in the fridge for between 45 minutes to 1 hour, until the jelly is ALMOST set, it will still be very wobbly and almost runny.
- Whisk the chilled evaporated milk with the lemon juice in a mixing bowl until it has tripled in volume and is thick and frothy.
- Add the just-set jelly to the evaporated milk mixture and whisk again until it is smooth and all blended together. If using a red berry jelly it will be a very pale pink. It's at this stage that you can add any chopped fresh berries, or frozen berries.
- Spoon the mousse back into the serving bowl the jelly was set in, and smooth the top of the mousse.
- Place the mousse back in the fridge or a cold place to set completely. This will take about 1 hour. Once it has set, this mouse will last for up to 2 or 3 days in the fridge.
- Serve with fresh berries, cream or even a drizzle of evaporated milk for that 1970's retro taste!
Notes
Use any flavour of jelly you like, although we love strawberry and raspberry.
You can also use sugar-free jelly crystals.
If you are vegetarian, check that the jelly is not made with animal gelatine.
When berries are in season, you can add fresh berries to the mixture before setting, and frozen berries also work well too.
(This is a very handy no cook recipe)
Nutrition Information
Yield 6 servings Serving Size 1Amount Per Serving Calories 107Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 41mgCarbohydrates 21gNet Carbohydrates 0gFiber 0gSugar 15gSugar Alcohols 0gProtein 2g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
I’ve linked up to this week’s Cook Blog Share
Jayne says
Oh yum. My mum was a Tupperware area manager in the late 60s and this was one of the things she and her colleagues made for demonstrations at Tupperware parties. I remember the recipe came from the Carnation tin. She used to set it in a white tupperware jelly mould (which I still have). My favourite was raspberry, but I was always shouted down by my brothers who wanted orange – obviously served up with tinned mandarin oranges (which I hate to this day).
Karen Burns-Booth says
I wonder is that’s where my mum got her recipe from Jayne, as mum only ever made this in one of her 2 Tupperware bowls – I remember they had lids too and were big mixing bowl shaped containers. We all love it here, it’s so fluffy and light and takes very little time or ingredients to make. We never had orange but mum did make raspberry as well as strawberry. I’m going to make it again for the Easter weekend! Karen
Shirley Watson says
Omg. This brought back memories, my children included this recipe in their school cookbook as on of their favourites. Haven’t made it in ages but might just try it.
Strawberry was our favourite
Shirley
Karen Burns-Booth says
Yes! It’s a very nostalgic recipe isn’t it Shirley? Strawberry and raspberry were our favourites, and dad liked his with an extra drizzle of Carnation milk over the top! Karen
Chloe says
Blow me down. I did not know you could whip evap!
Karen Burns-Booth says
Yup! It’s easier to whip it with the lemon juice added mind you. Karen
Maria Synnott says
Neither did I but I remember this recipe from when I was young but never known the 7ngredyents
Karen Burns-Booth says
Mum shared this with me before she died
Anne Wright says
I have this in my handwritten recipe book and still make it occasionally, thanks for the reminder. One that mum often made. She also did something similar with an orange jelly and mandarin oranges – Orange jelly, small tin evaporated milk, an egg, tin orange segments, rind/juice of a lemon. Make up half pint of jelly and leave to cool, Put egg yolk, lemon juice and rind in a bowl over a pan of hot water and stir until thickened. Leave to cool. Whisk egg white. Whisk evaporated milk in two separate bowls then fold them together. Add jelly and whisk slightly. Put half tin of oranges in a glass dish, top with orange mixture, put in fridge to set.
Karen Burns-Booth says
What wonderful memories Anne, and my mum also used to do an orange one with tinned mandarin oranges too. Thank you so much for the recipe too, I’m going to try that out! Karen
sherry says
i used to make this a lot when i was a teenager. we called it flummery! we didn’t have electric beaters, and it always ended up with two layers. does yours? there was a fruity jelly layer on the bottom and a creamy fluffy layer on top. oh the memories….
Karen Burns-Booth says
I used a hand mixer and so got the evaporated milk very thick, so it doesn’t separate! Mum used to use the whisk you can see in the photos and it used to take her ages! Karen
Balvine says
My Mother made something very similar for us when we were children ( and living on a modest budget). We called it Milk Jelly and if we were lucky it was served with a dollop of ice cream
Karen Burns-Booth says
It was a firm favourite for busy housewives as well as being a thrifty dessert recipe too! Karen
Cat | Curly's Cooking says
Like you said, a lot of people will have these two simple ingredients in their cupboards. What a great treat to whip up! Thanks for linking to #cookblogshare.
Karen Burns-Booth says
Thank you Cat – it’s a lovely dessert that’s easy to make and is kind on the pocket too! Karen
Liz says
Wow! that takes me back! Used to love it. I wonder if I can get the ingredients here in Langkawi.
Keep well and Happy Easter
Cheers!
Liz
Karen Burns-Booth says
Hello Liz – it hope you’re staying safe where you are. Happy Easter Karen
Choclette says
Gosh, this takes me back. I now remember eating this a lot as a child. Not sure where as it’s not something my mother would have made. But goodness, food has an amazing ability to transport you in time.
Karen Burns-Booth says
Tastes can really transport you back in time I agree. This one reminds me of happy Sunday afternoon teas. Karen
Cheryl says
Still make this regularly and another favourtite is double cream whipped up with lemon curd. Delicious – especially with some white chocolate grated on top.
Karen Burns-Booth says
Oh yes! Mum used to mix lemon curd with whipping cream and crème fraîche too! Love it Karen
Rebecca Glenister says
I’m so excited to have found this recipe – thank you! My beloved Nanna used to make it for me when I was little and she would serve it with fresh strawberries or loganberries from the garden (Grandad was an incredible gardener). When soft fruits weren’t in season she would serve tinned pears or peaches. This has taken me back in time to some precious memories.
Karen Burns-Booth says
Hi Rebecca
I’m so pleased you’ve discovered this old recipe through my blog.
It’s such a nostalgic recipe that seems to have resonated with so many people. Thank you for sharing your memories here.
Karen
JENNIFER SMITH says
Could you use low fat evaporated milk? Looks wonderful, I want to try it but lower fat
Karen Burns-Booth says
Sorry for my late reply, I have been bust over the bank holiday weekend! YES you can use low fat evaporated milk but it may not fluff up as much. Karen
JENNIFER SMITH says
Thanks for that will give it a go xxxx
Karen Burns-Booth says
Pleasure! 🙂
Ene says
Hi
I just saw this recipe and this may sound dumb but is it made with Jello or jelly that you spread on toast? Because the part about cutting it in cubes made me think it was Jello. The package doesn’t look familiar to me and I am 62, so if you can just clarify, would greatly appreciate it. Thanks
Karen Burns-Booth says
It’s made with jelly, what you call jello in the States. Karen
Cornelia van der Merwe says
How wonderful to stumble across this recipe! My Gran used to make this on Sundays! She called it, Spookasem, in Afrikaans. I am so going to make this this weekend!
Karen Burns-Booth says
I think my mum used to make it when we lived in SA too! I hope you enjoy it when you make it. Karen
Aimee says
Can I use lime juice instead? Don’t have any lemons left 🙁
Karen Burns-Booth says
Hello – yes you can use limes instead! Karen
Mark says
Thank you so much for this recipe. I was just trying to explain to my wife how my Mum used to make my favourite dessert 50 years ago – but I couldn’t remember how to make it other than evaporated milk and a whisk were involved!
Cant wait to try it…
Cheers
Karen Burns-Booth says
It’s my pleasure to share my mum’s recipe for this much-loved childhood treat Mark. I hope you enjoy it when you or your wife makes it. Karen
Clare T says
Has anyone tried making this with vegetarian jelly? What modifications?
Karen Burns-Booth says
I am not sure, but if the jelly has a gelling agent, it should be ok.
Louise Bunting says
Sorry to arrive late to the discussion. This was also made by my mother, in various flavours in the late 60s and early 70s. I haven’t read all the posts above, but one of our favourite flavours was coffee and walnut. No jelly in this one, instead a tablespoon of instant coffee was mixed with a little hot water and left to go cold. This was then added to the whisked evaporated milk and put to set in the fridge. Once set the top was decorated with walnut halves around the outside edge and served with cream. I loved strawberry mousse, but I think the coffee was my favourite.
Karen Burns-Booth says
I ALSO remember the Coffee and Walnut Version too 🙂 I think mum made it for “dinner parties” now and then! Karen
Alison says
I make this regularly, but freeze it in individual portions. ( we save cream cheese containers) It comes out like ice cream. We usually use berries, tinned fruit or banana & chocolate, but if course any combinations are lovely. My mum always made it for birthday parties.
Karen Burns-Booth says
Sounds wonderful! My mum also made this for birthday parties too 🙂
Anna says
I have a version of this recipe in a book by Marguerite Patten- an Encyclopaedua of Cooking from the 1970s. But the recipe advises to boil the tin of evaporated milk. So will try this safer version instead.
Karen Burns-Booth says
Ooooh, I am never a fan of boiling stuff in tins due to an exploding tin a few years ago!
Zakiya says
Hi Karen
Thank you for sharing this recipe. If I use fresh cream instead of the evaporated milk do I still need to add the lemon juice before whipping?Also, will 250ml fresh cream work or should I reduce to 170ml?
Thanks
Zakiya
Karen Burns-Booth says
I’m not sure, as I have only ever made it with evaporated milk. I suspect you will still need to add the lemon juice though. Karen
Helen Partridge says
I remember my mum making this type of mousse when I was young. She’d just bought her kenwood mixer. Happy days.
Karen Burns-Booth says
Same here Helen, my mum used to used her old Kenwood Mixer too! 🙂
Melody says
Just found this recipe. Definitely from the Carnation tin and used by Tupperware demonstrators. My Nan, for ‘special’ occasions used to whisk it all up until very thick then spoon it into the sponge flan rings you could buy then (not sure if you still can). She then put it into the fridge to set and decoration with piped cream rosettes and fresh raspberries. Happy Memories. Thank you.
Karen Burns-Booth says
My pleasure Melody – these old recipes have certainly stood the test of time.
Natalie says
Is it possible to use premade jelly at all? It’s just I have some in the cupboard and wondered if I could use it up in this recipe?
Karen Burns-Booth says
No, I don’t think that will work, sorry.
Ian says
My mum used to make this for us when we were kids. In the summer with whatever was ready in the garden ~ rhubarb, gooseberries, strawberries or raspberries. In the winter it would be tinned fruit, usually mandarins or crushed pineapple. She would do it on a digestive biscuit crumb base ~
Karen Burns-Booth says
Such happy memories Ian – and it works with all kinds of soft fruit as you mentioned. Karen
Lynnie says
i think this is the recipe i’ve been looking for my mom used to make it but i think she either added vanilla ice cream or may be orange sherbet. Have you every head of that. It was very spongy……
Karen Burns-Booth says
Never heard of adding ice cream, but it may have worked!
Lis says
Hey what memories. Looks like Lockdown rekindled some timeless recipes
Yes this recipe was our staple Sunday pudding in the late sixties/early seventies. Out came the Kenwood and with a family that included 7 females we all took our turn making it. It was ideal for our large family of 10 and especially the younger ones eating a softer diet. Now I know where Mum must have found the recipe!. I don’t think we ever tried freezing it, but going to try that out as our family have their own homes and with just the two of us here, freezing some for a later date or when family visit would be very useful.
Now to mousse making……..
Karen Burns-Booth says
Thanks for stopping by to leave your fabulous stories about sunday puddings Lis. I hope you enjoy my mum’s mousse if you make it, Karen
Trish says
Gosh, my mum made this. With orange jelly and passion fruit or pineapple jelly and mushed pineapple. My absolute favorite as a child. My guess is it was a post war or war time recipe during ration times on a Carnation tin. Or in the 50’s we were in South Africa
Karen Burns-Booth says
I think it was hugely popular during the 1950’s and all flavour jellies were used too!
Karen Shadbolt says
My Mum also made a similar recipe, but never chilled or whipped the evaporated milk. Don’t know where she got her recipe from.
She made it for dessert sometimes and taking it to other people’s homes for shared dinners. I also make it occasionally.. Mum was born in England and shifted to New Zealand after World War II.
My 2 middle brothers, sister & I were born (here) in New Zealand,
Yesterday, I made it for my sister’s 62nd Birthday. I used Boynesberry flavoured jelly. Yum. Will try your version, for my Birthday in June.
Karen Burns-Booth says
It was a very popular recipe during the 50’s and 60’s!
Elaine says
Made this with 23g of sugar free strawberry jelly crystals as per recipe – it set perfectly, was a lovely pink colour and the texture was beautifully light, but I found the taste bitter. I checked online see how much jelly a 135g pack of cubes make and it is one pint. I double checked my sachets of jelly. Each sachet is 11.5g and also makes one pint of jelly.. I wonder therefore if there is a typo in the recipe and it should read ‘one sachet (11.5g) of jelly crystals’? It would explain the bitter after taste as by using 23g, I’ve effectively doubled the quantity of jelly and that’s where bitterness has come from as it’s not sufficiently diluted? I will make it again at some point, it’s a nice, light, quick and easy recipe, perfect for rounding off a meal when you don’t want anything heavy. But next time will just use the one sachet 🙂
Karen Burns-Booth says
Hi there, I’ve checked it, but it’s not a typo – I made it with cubed jelly as you can see from the photos. When I checked my store cupboard at the time of writing the recipe, the jelly crystals I had (not sugar free) were the weight I recorded.
I’ve never made this with sugar free jelly and I’m wondering if that may have made it bitter?
You say it set perfectly which leads me to believe the weight of the jelly crystals is correct.