This is the BEST Strawberry Mousse that I have ever tried! And I am not just saying that because I made it. This strawberry mouse looks and tastes like something a fancy restaurant would have on their dessert menu. It has a perfect, fluffy, whipped texture. It is sweetened just the right amount, not too over cloyingly sweet, and just a hint of white wine adds a great taste to it. You will definitely find yourself sneaking seconds! 😉 The strawberries are the star of this dessert and not only does this mousse taste great but it smells so aromatic, like a sweet strawberry summer. This is a very tasty and elegant dessert to serve to your dinner guests, in cute little dessert cups. Nobody would ever suspect how fast and easy it is to make! I got this recipe from a cookbook but have adapted it a bit to my liking. Let me tell you, I have been searching for the perfect strawberry mousse recipe for a very, very long time and now I have finally found it, this is it! 🙂

Strawberry Mousse  {Serves 10-12}

Ingredients:

• Strawberries (about 11 oz) And the rest to decorate
• 1/2 Cup Sugar
• 1/3 Cup White Wine (I used Pinot Grigio, Semi Dry)
• 1/3 Cup Cold Water
• 1 Tablespoon Unflavored Gelatin Powder
• 4 Tablespoons Boiling Water
• 1 and 1/4 Cups Heavy Whipping Cream

Directions:

1) Wash the strawberries and chop them into smaller pieces.

2) Transfer the chopped strawberries to a food processor (or blender). I used a food processor. Add in the sugar and the wine, and blend to a smooth puree.

3) Add the cold water to a separate large bowl and sprinkle the gelatin in it. Leave it for 5 minutes. Then add the boiling water into the bowl and leave it for 3-5 minutes, or until the gelatin has completely dissolved.

4) Add the strawberry puree mixture to the bowl of water with gelatin and mix to combine. Chill for 40 minutes in the refrigerator, until the mixture has thickened.

5) Lightly whip the heavy whipping cream in the mixer until soft peaks form, and it is the consistency of cool whip. Then gently fold it into the bowl with the strawberry mixture. Mix it well. If it is not a smooth consistency, mix it with the mixer for a few minutes until it gets smooth and doesn’t have lumps BUT be careful not to mix it too much, just a few minutes, so that it is still a thick cream. You don’t want it to be like a smoothie. (I had to mix mine, to get rid of the lumps.)

6) Spoon the mousse into dessert cups, or serving glasses, and chill overnight in the refrigerator. I used little dessert cups and this recipe makes 12 of those dessert cups, 3/4 of the way full. Make sure to serve this dessert well chilled.

* I served these in cute little dessert cups, and decorated with sliced strawberries on top. Another idea is to decorate with strawberries and its leaf (as pictured above), or some mint leaves, or other berries that you have on hand. Get creative with this! 🙂 *

My husband loves jello. But a fluffy, sweet cream, layered with jello and fruit? That is his dream come true! Lol. He has always had a sweet tooth, but for some reason jello has always been his favorite dessert. So I am always on the look out for good jello ideas. I got the idea for this tasty dessert from my mom, when I first tried it at her house. This dessert is very easy to make and tastes really good. The cream on the bottom and Jello on top really compliment each other. I made this for my husband’s birthday because he likes jello even more then he likes cake. Everyone really enjoyed it!

Jello-Cream Dessert  {18-20}

Ingredients:

• 2 (8 oz) containers of Cool Whip, Thawed
• 2 (8 oz) packs of Cream Cheese, Softened
• 2 Tablespoons( Or 2 little packets) Unflavored Gelatin
•  2 (6 oz) packs of Raspberry Jello (Or any Jello flavor you want)
• 1 container of Strawberries
• 1 container of blueberries                                                                                                                                                                                                                                         

Directions:

1) Put the cream cheese in the bowl of a stand mixer. (Or if you do not have one, you can use a hand mixer) Mix it on medium speed (I did 6) for a few minutes until it is creamy. *I cut my cream cheese into little cubes because that way it mixes faster and spreads out in the bowl rather then being all in one big blob*

2) Fold in the Cool Whip. Mix it with a spoon to incorporate it into the cream cheese a little bit. Turn the mixer on again to Medium speed and let it mix for about 10 minutes until it is creamy and smooth.

3) Take a large glass baking pan, and put the cream in it. Use a spatula and butter knife to evenly spread it out on the bottom of the pan. Then cover it with foil (Or a cover if your pan comes with one) and refrigerate the cream for at least 45 minutes.

4) While your cream is in the fridge, Wash the strawberries and blueberries very well. Then cut your strawberries, removing the stem, into thin slices.

5) When the 45mins go by and your cream has stiffened up in the fridge, Make the 2 Tablespoons (or 2 little pouches) Of unflavored Gelatin according to the package instructions.

6) Carefully pour the Unflavored Gelatin on top of the cream, Making a thin, clear jello layer. Be careful not to get it into the cream. Pour it evenly over the entire top, Smoothing it with a spatula if you have to.*Pouring it slowly and not all in one spot is important because if you pour too fast or all of it in one spot then it will make dents in the cream*

7) When you are done pouring the Unflavored Gelatin evenly over the entire top of the cream, Cover it back up and put it back in the fridge until the Gelatin stiffs up. Since it will be a very thin layer, it won’t take too long to harden. I think I waited about an hour. * The reason you need to make this thin Gelatin layer is to separate the white cream and the raspberry jello, this way it stays neatly in it its place and the raspberry Jello does not fall through the delicate layer of the cream*

8) When you check the Gelatin and it stiffs up, Then make the Raspberry (or whatever flavor you are using) Jello according to the package instructions on the box.

9) Slowly pour the Jello on top of the Gelatin. Until you think that it is enough jello for the top. Don’t forget to leave a little extra room for the strawberries and blueberries. Put the strawberries and blueberries in the Jello liquid. Spread it out like how you want it to look when it stiffens up. Cover it and put it in the fridge.

10) Once it stiffens up, It is ready to eat! It will look beautiful with the bright color of the Jello and the fruit. Serve it in the tray and cut it into squares as you serve it.