Simply stunning, this dessert looks as good as it tastes and is surprisingly easy to pull off.
- 1 In a medium bowl make up jelly, dissolving crystals in ½ cup boiling water, then adding ½ cup cold water. Refrigerate until almost set (approx. 1 hour). Using an electric mixer, whip jelly until light and fluffy.
- 2 Gently fold yoghurt through the jelly foam until evenly incorporated.
- 3 Holding serving glass on an angle pour approximately ½ cup of jelly foam in. Support glass in angled position using either egg carton or a muffin pan in the fridge until the foam is set firm, this only takes about 30 minutes.
- 4 Prepare Aeroplane lite chocolate mousse as per pack directions and divide between serving glasses, spooning next to the jelly foam. Serve immediately topped with fresh berries or refrigerate until ready to serve.