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Place jelly in a large jug. Pour over 1 cup boiling water. Stir until jelly dissolves. Transfer to a shallow dish. Refrigerate for 1 hour or until jelly is semi-set (you want jelly to be wobbly, not firm).
Using an electric mixer, beat milk for 5 minutes or until milk becomes thick and increases in volume. Reduce speed to medium and gradually add jelly. Once jelly is added, increase speed to high and beat for 2 minutes until combined.
Pour mixture into four, 300ml capacity serving glasses. Chill for 2 hours or until set. Serve topped with whipped cream and rind.