Strawberry Jello Mousse Recipe
Ingredients
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
Instructions
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.
Assembling:
- 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.