Dissolve the jelly in 300ml boiling water. Pour the hot mixture over the raspberries and whizz with a stick blender until well mixed and the fruit is squashed. Tip into a sieve and push the mixture through to get rid of the pips. Stir in the sugar. Whisk the evaporated milk in another bowl to a thick foam and then fold in the setting raspberry.. Allow the jelly to cool and thicken, about 20 minutes. Using an electric beater with whisk attachment or a stand mixer, whip the ideal milk in a high sided bowl for 10 minutes until light and foamy and doubled in volume. Add the cooled jelly and whisk on high for 2 minutes to combine. Add the yoghurt and fresh cream and fold lightly until.
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Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites. When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau. Basically add 11/2-13/4 cups of liquid, so 11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau.. Use the canned guava juice to dissolve the jelly. Heat the juice a bit to help the process along. If you do use fresh fruit, use 200ml of warm water. Mash the fruit well and beat the evaporated milk until stiff. Now fold in all these ingredients together, lightly to keep the mousse-like consistency. Pack a layer of the biscuits in your dish.
