Cheats Strawberry Mousse

By Diana Watkins

With Cheats Strawberry Mousse, there's no need to mess about with gelatine - use packet jelly (jello) and produce a light airy dessert perfect for summer.

^{Updated 29/5/22, forward & individual mousse photos by Caro}

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Forward & Info By Caro

Diana has been making her grandmother’s Strawberry Mousse recipe for many years, and she kindly is sharing this super simple recipe with us here. No need to struggle with gelatine, as the recipe uses packet jelly (jello). Which means you can easily flavour the mousse with your favourite flavour. The only difficult part is waiting for the mousse to set before you can eat it! But it’s worth it, as it’s as light as a feather!

Pink mousse in ring shape with halved strawberries cream and mint. — *Diana’s Nan’s Cheats Strawberry Mousse*

FAQs

Large Or Individual Mousses?

Make the Cheats Strawberry Mousse as a large moulded dessert, or in small individual dishes & eat straight from the dish.

Can I Use Vegetarian Jelly/Jello?

Yes, you can use a packet of vegetarian jelly/jello for the mousse to be vegetarian.

Ingredients

170g Tin of Evaporated Milk, chilled (5.75 fl oz)
Strawberry Jelly (jello) – 1 box of jelly squares or powder (approx. 4.75oz)
Strawberries & Whipped Fresh Cream to decorate

Partial of Pink mousse in ring shape with halved strawberries cream and mint. — *Close shot of Diana’s Mousse*

Instructions

Dissolve the jelly (jello) with only half the amount of water printed on the jelly packet/box.

Then leave the jelly to cool at room temperature for 30 minutes.

Whisk the evaporated milk, with a hand-held or stand mixer until it has tripled in volume. Be sure to use a large bowl, as it really does increase substantially.

Next, gradually add the jelly (jello) into the whisked evaporated milk whisking all the time. Whisk for 1 minute and then pour into a bowl or several small dishes of your choice.

Place in the fridge and cover with cling film/plastic wrap, and allow to set.

If you want to make in a mould, or turn out the whole mousse, immerse in a bowl of half-filled hot water, and leave for just 5 seconds. Then invert onto a serving dish and it should pop out easily.

Simply decorate with cream and strawberries, or just eat with a spoon from the dish 🙂

Pink mousse in ring shape with halved strawberries cream and mint titled. — *Easy Strawberry Mousse by Diana*

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Cheats Strawberry Mousse

Close shot of one glass ramekin showing strawberry halves at the sides and topped with mousse and berries & mint.

With Cheats Strawberry Mousse, there's no need to mess about with gelatine – use packet jelly (jello) and produce a light airy dessert perfect for summer.

Caro @ Caroline’s Easy Baking Lessons

Prep Time 1

Cook Time 0

Setting Time 2

Total Time 3

Serving Size servings*

Equipment

1 Mixing bowl (Large bowl for eveporated milk)
1 Mixing bowl (medium)
Spoon
Hand/stand mixer
Dishes or Jelly/Jello Moulds (See notes on yield)
Knife & chopping board (for chopping fruit)
Cling Film (plastic wrap)

Ingredients

170 grams Tin of Evaporated Milk, chilled (5 ¾ fl oz)
1 Packet Strawberry Jelly (Jello – 1 box of jelly squares, crystals or powder – approx. 4 ¾ oz, 134g)
Strawberries Whipped Fresh Cream to decorate (Whipped Fresh Cream and/or berries to decorate)

Instructions

Begin by dissolving the jelly/jello with only half the amount of water required that is stated on the packet/box. Leave to cool at room temperature for 30 minutes. See Photo 1 below.
With a hand/stand-mixer & using the large bowl, whisk the evaporated milk, until it has tripled in volume. See Photo 2 below.
Next, gradually add the jelly/jello into the whisked evaporated milk, while whisking all the time. Whisk for a further 1 minute. See Photo 3.
Cut strawberries in halves or slices and position in the sides of the dishes you have chosen to use, and fill the centre with more fruit (this will help the strawberries at the sides stay in position better). Use a large bowl/dish, jelly/jello mould or several small dishes of your choice (see notes). Then simply pour the mousse mixture into the dish/es and on top of the fruit. See Photo 4.
Place in the fridge and cover with cling film/plastic wrap, and allow to set.
If you want to make in a mould, or turn out a whole mousse, immerse in a bowl of half-filled hot water, and leave for just 5 seconds. Then invert onto a serving dish and it should pop out easily.
Simply decorate with cream, strawberries or other fruit. Store left-overs covered and in the fridge. Will last a day or 2.

Notes

Jelly/Jello – use cubes, powder or crystals and any flavour you like.

Choice Of Dish – use a jelly/jello mould, large dish, small dishes such as ramekins (glass ones you can see the fruit).

*Recipe Yield – this will depend on what size and shape of dish or dishes you use. I used glass ramekins and made 3 larger ramekins & 8 small ramekins (diameters 3.5″ & 2.25″ approx.)

Go to Strawberry Recipes