EASY STRAWBERRY MOUSSE
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
Provided by Rachel Koller
Categories Desserts
Time 1h12m
Number Of Ingredients 4
Steps:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
EASY FRESH STRAWBERRY MOUSSE
This Easy Fresh Strawberry Mousse is made with only 3 ingredients, no gelatin and no bake. The perfect creamy fluffy Mousse dessert. A delicious dessert to serve at any occasion.
Provided by Rosemary Molloy
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
- In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
- Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
- ** for size purposes, the glasses I used hold 1 cup of water.
Nutrition Facts : Calories 330 kcal, Carbohydrate 33 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 23 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
LIGHT AND EASY STRAWBERRY (OR ANY FRUIT) MOUSSE
Hey this is yummy and so easy. I use frozen whole strawberries to make the puree, but you can use any fruit you like (i.e. pineapple, peaches, raspberries...) just puree it in your food processor or blender. I also like to use the puree on toast, an English muffin, or frozen yogurt. Enjoy : )
Provided by soulcandybt
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the Cool Whip into a bowl, fold in the sweetened condensed milk slowly with a spatula, then the puree. Put in a pretty glass, top with puree and Cool Whip and maybe a sprig of mint for entertaining : ).
- Then let it set, anywhere from a half hour to over night, Yummy.
Nutrition Facts : Calories 65.2, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 24.4, Carbohydrate 11.3, Fiber 0.2, Sugar 10.9, Protein 1.6
STRAWBERRY MOUSSE
An nifty, classy-looking creamy, strawberry mousse flavoured with orange zest and Cointreau. Looks as if it would probably have taken ages to make. But it won't have done. Just don't let on. For a non-alcoholic version, omit the Cointreau. The chilling time has not been included in the time taken between preparing the mousse and serving it. This mousse can also be made with other berries or with other fruits.
Provided by bluemoon downunder
Categories Dessert
Time 8m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Add the contents of the jelly packet to a large heatproof bowl, pour 1 cup of boiling water over the jelly crystals, and stir with a fork until the jelly crystals have dissolved.
- Chill the jelly in the refrigerator until it is the consistency of unbeaten egg whites.
- When the jelly is partially set, add the 11/2-13/4 cups of well-chilled evaporated milk, the orange zest and the Cointreau. Basically add 11/2-13/4 cups of liquid, so 11/2-13/4 cups of evaporated milk if you are NOT adding Cointreau. And if you are adding Cointreau, reduce the quantity of evaporated milk by the amount of Cointreau added.
- Beat the mixture with an electric beater until it is light and fluffy, fold in the cream and most of the strawberry slices. Reserve some strawberry slices for garnish.
- Spoon the mixture evenly into 8 parfait glasses or dessert dishes. If you use smaller glasses, you may well have enough for 10 serves. It looks more elegant in parfait glasses.
- Chill the mousse for several hours, preferably overnight.
- Just before serving, dust each parfait glass with sifted icing sugar (optional), top with several slices of strawberry and serve immediately.
- Chef's Note: Fruits vary enormously in how much moisture they contain, so when it comes to deciding how much liquid to add (i.e. the evaporated milk and the Cointreau) be mindful of this. Since posting this recipe, having not used this recipe for a while, I made this mousse and for the first time added black cherries. The mousse still tasted delicious, but the cherries being a lot heavier than strawberries sunk to the bottom - not a major problem; I still made sure that the mousse and cherries were evenly distributed between the parfait glasses. But because the cherries had a lot more moisture in them than do strawberries, the consistency of the mousse was not as thick as I should have liked. So I have amended the total quantity of liquid to 11/2-13/4 cups Originally, I had specified TWO cups of liquid. It's probably better to err on the side of adding a little less liquid - but it really does depend a lot on what fruit you are adding.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 8, Cholesterol 46.9, Sodium 60.4, Carbohydrate 7.1, Fiber 0.4, Sugar 0.9, Protein 4
STRAWBERRY MOUSSE
Make and share this Strawberry Mousse recipe from Food.com.
Provided by Boomette
Categories Gelatin
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, dissolve the gelatin in 1/4 cup of the strawberry syrup you kept. Let sit 5 minutes.
- Put the bottom of the bowl in hot water until the gelatin is dissolved completely. Incorporate strawberries and yogurt. Set aside.
- In another bowl, whisk cream and sugar. Add it to the strawberries when the gelatin begins to set.
- Pour in dessert dish bowls. Put in the fridge.
- Strawberry sauce : Add enough water to the remaining strawberry syrup to obtain 1 cup of liquid.
- Pour in a casserole. Let heat at low setting. Add the cornstarch mixed in a little bit of water. Stir until thick. Add the orange zest. Let cool down. Divide the mixture equally into the dessert dish bowls already in the fridge.
Nutrition Facts : Calories 228.6, Fat 16.2, SaturatedFat 10, Cholesterol 59.6, Sodium 38.2, Carbohydrate 18.2, Fiber 1.5, Sugar 13.8, Protein 4.2
SIMPLE STRAWBERRY MOUSSE
My mom made this easy summertime dessert when we were growing up. It was always popular and so refreshing on a hot summer afternoon. (Cook time is freeze time for a "soft serve" consistency.)
Provided by SilentCricket
Categories Dessert
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix three ingredients in freezer-proof large mixing bowl. Cover with plastic wrap and partially freeze. (about 45 minutes to an hour).
- Remove from freezer and beat with electric mixer until smooth; about 1 minute. (There will be chunks of strawberries).
- Pour into individual dishes or paper cups if desired. Return to freezer until firm and ready to serve! Will be "soft serve" consistency in about 3 hours. If you prefer it firmer and more like ice cream, freeze for at least 10-12 hours. Garnished with fresh strawberries if desired.
Nutrition Facts : Calories 220.1, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 47, Carbohydrate 29.9, Fiber 0.7, Sugar 28.6, Protein 1.3
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