Strawberry Mousse

Strawberry Mousse

Strawberry mousse is a lovely summers dessert choice, easy to make and lovely and light to enjoy. Nowadays more and more people choose easy recipes as they have to chase to get everything done between work, children, the household etc. This is an easy recipe to prepare a day beforehand, which makes it the ideal choice if you are hosting or having guests over. This strawberry mousse is also a lovely choice to serve as a Christmas dessert. You can decorate it beautifully with not only strawberries, but raspberries (oh so delicious!) as well as blueberries and mulberries.  Together with the Summer Berry Christmas Trifle your table would look amazing. And not to forget to add lovely mint or lemon verbena Lemon Verbena to add to the green of Christmas Theme. With the serving of this delicious delicate strawberry mousse, you can definitely also play with how you want to serve it. It looks beautiful in a wine glass or any other form of glass (and there are plenty to choose from!).In this recipe it is very important to whip the evaporated milk until very frothy. It makes it set quickly. I used to make this lovely summer dessert quite a lot while working at my best job, Augusta Kleinbosch Guest Farm, especially when I have made a heavier main course like beef fillet (meat is a richer choice than fish or chicken). I added a dollop of whipped cream beautifully presented by using a piping bag, afterwards adding some chocolate shavings or grated dark chocolate and a the choice of berry with a green garnish. I place the glass on a square white smaller plate, with a paper white doilie underneath it and it really looked beautiful!

Serves: 6 Prep time: 20 Minutes Cook time: 0 Minutes Ready in: 20 Minutes

Nutrition: Calories Carbs: Protein: Fat:

1 x 80 g packet of strawberry jelly (raspberry if choosing another variation)
125 ml hot water
1 x 380 g can chilled evaporated milk
125 ml strawberry/ raspberry puree
OPTIONAL: Grated dark chocolate,Whipped cream,Berries of choice, Mint or lemon verbena
Dissolve the jelly in the hot water.
allow to cool, but not set.
Whip the jelly and the evaporated milk together in your KenWood machine until thick and frothy.
Fold in the strawberry or raspberry puree as the optional route if you choose to do so.
Pour into the individual serving glasses of choice and refrigerate until set.
Garnish with whipped cream, dark chocolate shavings and mint or lemon verbena herbs.
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