Cheats Strawberry Mousse
With Cheats Strawberry Mousse, there is no need to mess about with gelatine - use packet jelly (jello) and produce a light airy dessert perfect for Spring/Summer. ***Recifix users, click above to goto recipe site for process images***
Equipment
- 1 Mixing bowl (Large bowl for evaporated 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
