Strawberry Mousse

READY IN: 36mins
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.

Ingredients Nutrition


  1. In medium saucepan sprinkle gelatin over orange juice. Let stand 1 minute to soften.
  2. Cook mixture over low heat until dissolved completely.
  3. Remove from heat and stir in the frozen or fresh berries and vanilla until the berries thaw enough to break apart.
  4. Pour into blender and process until smooth, or use a hand held in the pan until smooth.
  5. Refrigerate 10 minutes.
  6. In a small bowl beat the cream with the sugar until stiff peaks form.
  7. Using a rubber spatula, fold the chilled berry mixture into the whipped cream until well mixed.
  8. Spoon the mousse into individual goblets.
  9. Refrigerate until set, about 15 minutes and serve with a wafer type cookie on the side and a sprig of mint.

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