Mums Two Ingredient Strawberry Mousse - Lavender and Lovage (2024)

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.

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!

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

Strawberry Fair Yoghurt Cupcakes Recipe

See Also

Traditional British PuddingsAebleskiver Recipe (Danish Pancakes) - House of Nash EatsGreat British Bake Off recipes: How to make biscotti, arlettes and a biscuit boxHomemade party rings recipe - impress your friends with these sweet treats

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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Mum's Two Ingredient Strawberry Mousse

Yield: 6 servings

Prep Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

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

1. Snip the jelly into cubes, and place them into a serving bowl.
2. Add the 150mls of freshly boiled water and stir to dissolve. This may take 3 to 4 minutes.
3. 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.
4. Whisk the chilled evaporated milk with the lemon juice in a mixing bowl until it has tripled in volume and is thick and frothy.
5. 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.
6. Spoon the mousse back into the serving bowl the jelly was set in, and smooth the top of the mousse.
7. 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.
8. 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 servingsServing Size 1
Amount Per ServingCalories 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.

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