- 1 Packet Krispie Biscuits
- 75g butter, melted
- 2 Packets Jellyologist Blackcurrant Jelly
- 400ml just boiled water
- 500ml cold water
- 2 egg whites
- 1/2 cup sugar
- 1 cup cream

- Crush biscuits in a food processor until crumbs (or put into a snap lock bag and crush with a rolling pin)
- Mix in melted butter and press into lined 24cm springform pan, place in fridge until needed
- Empty two packets of Jellyologist Jelly into a jug. Stir in boiling water until jelly has dissolved, then stir through 500ml cold water
- Put egg whites into a bowl that fits over a pan of simmering water. Add the sugar and whisk until stiff peaks form then leave to cool
- Put the cream into a bowl and whisk until firm peaks
- Add about 1/3 of the cream to the jelly and mix it in thoroughly. Add about a cup of this mixture into the egg whites. Fold together the jelly, egg whites and the rest of the cream
- Pour the mix onto the biscuit base and place in the fridge to set overnight (depending on how tight your springform pan is, you may want to place on a plate as a little of the jelly mix can sometimes leak before it sets)
- As the mixture sets it will separate out into a mousse layer and a jelly layer, magic!! Cut slices and serve cold