Jelly And Condensed Milk Mousse Food

EASY STRAWBERRY MOUSSE

Steps:

• Boil the kettle
• Tear or snip the jelly into cubes
• Put the jelly cubes in the processor. Add 250ml boiling water and let it stand for 2 minutes to start dissolving. Add the strawberries and blitz until smooth - about 2 minutesCAUTION: pulse first to avoid the liquid going everywhere!
• Put the mixture in the fridge (in the processor if it fits). Chill until just beginning to thicken - 1-1½ hoursThe strawberries may separate from the jelly at this point.
• Remove the mixture from the fridge and put back in the processor (if it isn't already). Add the cream and condensed milk. Blitz until smooth - about 30 sec
• Pour the mousse into a serving bowl. Chill until set
• Decorate with strawberry slices before serving.

EASY PASSION FRUIT MOUSSE

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

KEY LIME MOUSSE; AWESOME!!

Steps:

• Grate the required zest and squeeze 1 cup juice from limes.
• In pot over medium heat, combine juice, sweetened condensed milk, egg yolks and ginger.
• Cook, stirring often, until mixture coats back of spoon and instant read thermometer registers 160 degrees fahrenheit, about five minutes, (do not overcook or the mixture will curdle); then remove from heat.
• Stir in zest and food coloring if using it; then transfer to a large bowl and cover the surface directly with plastic wrap and regrigerate for about an hour.
• Meanwhile, in a small pot over low heat, warm 1/2 cup of the cream until it is about room temperature, warm to the touch.
• Sprinkle gelatin over the warmed cream; let stand for a minute or two to soften; over low heat cook, stirring constantly, until dissolved, 1-2 minutes; cool away from the heat for five minutes.
• At high speed, beat the 1/4 cup sugar with the remaining cream until soft peaks form.
• Reduce the speed to medium and gradually drizzle the gelatin mixture into the cream; beat until stiff; reserve one cup of the whipped cream mixture; cover and refrigerate.
• Fold remaining gelatin/cream mixture into the lime custard; cover surface with plastic wrap and refrigerate until set, about 4 hours.
• Pipe or spoon mousse into glasses or bowls; top with reserved whipped cream and garnish as desired -- then pig out.

LIGHT PINEAPPLE MOUSSE

Steps:

• Refrigerate the evaporated milk to make it as cold as possible.
• Combine the juice, water and jelly crystals. Microwave for one minute, stir and leave to cool.
• Pour the evaporated milk into a small mixing bowl and beat until very thick. Add the cream cheese and continu beating.
• Gradually add the jelly and continue to beat until the mixture is very thick.
• Fold in the pineapple pieces.
• Place the mousse into 4 individual serving dishes and refrigerate for about an 1 1/2 or until set.