Recipe by LAURIE
Simple and elegant...light and refreshing....need I say more?
Top Review by Donna Matthews
I quadrupled this recipe for our weekly Bible study potluck and everyone gave it 5 stars. I used fresh berries with not a lot of sugar which many especially liked. The seeds of the strawberries are noticeable in the texture, but so is the gelatin for that matter; so the texture is not the velvety smoothness of some chocolate mousses. I would say this is more light and spring-like. I suspect that the amount of gelatin could be reduced somewhat if multiplying the recipe.
- 1 (1/4 ounce) knox unflavored gelatin (this means ONLY a single 1/4 oz envelope)
- 1⁄4 cup orange juice
- 10 ounces frozen sliced strawberries in syrup or 10 ounces fresh strawberries, sweetened
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Directions See How It's Made
- In medium saucepan sprinkle gelatin over orange juice. Let stand 1 minute to soften.
- Cook mixture over low heat until dissolved completely.
- Remove from heat and stir in the frozen or fresh berries and vanilla until the berries thaw enough to break apart.
- Pour into blender and process until smooth, or use a hand held in the pan until smooth.
- Refrigerate 10 minutes.
- In a small bowl beat the cream with the sugar until stiff peaks form.
- Using a rubber spatula, fold the chilled berry mixture into the whipped cream until well mixed.
- Spoon the mousse into individual goblets.
- Refrigerate until set, about 15 minutes and serve with a wafer type cookie on the side and a sprig of mint.