Use whatever shaped glasses you like, just try not to use really big ones, these sorts of desserts don't need to be huge.
I tried many strawberry mousse recipes before I finally decided on this Betty Crocker version. This mousse was absolutely delicious. It was fresh, it was creamy, it was lovely.
Strawberry jelly is my preferred jelly here, but I have also tried the new pink glitter jelly which my kids liked.
If your jelly, once set, slides around when you straighten up your glass (this happened with the glitter jelly for me) it is not a problem, just re tilt your glass and pipe the mousse into the glass on the slant, the weight of the mousse keeps the jelly in place, then straighten up your glass and top up with more mousse until it is straight on the top of the glass.
If you don't have piping bags, use a large snap lock bag.
I use a 300ml tub of thickened cream for this recipe. I take out 2 tablespoons for the gelatine, then the rest makes up the 1 cup I need for beating.
If you like, before adding the strawberries to the saucepan, you can pass them through a sieve to remove the seeds, as pictured above. This is completely optional, somes I do, sometimes I don't, below is a picture where I don't. Strawberry seeds aren't too big so I don't mind them.
So if you need a new dessert idea for the young or old and everyone in between, this is a take on strawberries and cream with jelly that your guests will love.
1 x 85g packet strawberry jelly crystals
1 cup diced fresh strawberries (approx 125g)
1 1/2 teaspoons powdered gelatine
2 tablespoons thickened cream
2 cups sliced fresh strawberries (approx 250g)
1 cup pure icing sugar
1 cup thickened cream, whipped
1 teaspoon vanilla extract
Dollop of whipped cream and fresh berries, to serve
Make jelly according to packet instructions.
Place your glasses in a loaf tin on a slant. Evenly distribute the diced strawberries into each glass. Carefully pour or ladle in your jelly into each glass on the slant.
For the strawberry mousse: In a small bowl, sprinkle the gelatine, add the 2 tablespoons of thickened cream, set aside whilst you prepare the strawberries.
In a food processor, place the sliced strawberries and the icing sugar. Cover; process until smooth. Pour the mixture into small saucepan, add the softened gelatine. Cook over medium heat, beating with a whisk occasionally, until the mixture comes to a simmer and gelatine is dissolved. Remove from heat, cool for 30-40 minutes.
In a small bowl, beat thickened cream with an electric mixer on high speed until stiff peaks form.
Carefully fold the whipped cream into the cooled strawberry mixture until well combined.
Place the mousse into a large piping bag and carefully pipe it into your glasses. Refrigerate until set, about 2-3 hours.
Just before serving, add a dollop of whipped cream and berries of your choice.
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