Strawberry Jello Mousse Recipe

Strawberry Jello Mousse Recipe

Strawberry Jello Mousse Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Cuisine Pakistani
Servings 6
Calories 400 kcal


Strawberry Sauce:

  • 1 cup Strawberry
  • 6 tbsp Sugar

For Biscuit Base:

  • 16 Digestive Biscuit ( Any Wheat Biscuit)
  • 3 tbsp Butter
  • 8 Strawberries

For Soufflé:

  • 1 packet Strawberry Jelly
  • ½ cup Water
  • 4 tbsp Lemon Juice
  • 1 can Evaporated Milk
  • 1 cup Cream


For Strawberry Sauce:

  • Cook the chopped strawberry with sugar for 10 minutes on medium low heat until sugar has melted and strawberries are soft. Blend the strawberry into a smooth sauce and set aside to cool.

For Biscuit Base:

  • Crush biscuit and butter together in food processor. Spread biscuit in a 8 inch square dish. (You can also make 8 individual servings. )
  • Place strawberry halves on the sides of the dish. Place the dish in the fridge to chill for 30 minutes.

For Souffle:

  • In a pan mix jelly content, water and lemon juice. Bring it to boil and cook until gelatin crystals are dissolved. Set aside to cool. (We want it warm but not hot).
  • In a large bowl, beat chilled evaporated milk with whisk attachment of beater or food processor until doubled in volume. Set aside.
  • Beat chilled cream in a bowl until it reaches soft peak.


  • Pour strawberry sauce and whipped cream in doubled evaporated milk. Beat with whisk just until combined.
  • Now, mix in the jelly with a rubber spatula.
  • Pour souffle mixture over biscuit base and set in the fridge for 4 hours.
  • After souffle is set smear the cream over souffle and garnish with crushed biscuit and fresh strawberries.

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