Strawberry Mousse Parfaits

From TOH magazine. Although the recipe calls for the parfaits to be served in parfait or cocktail glasses, I think they'd be nice scaled down to fit in a smaller glass, such as shot glasses. The ribbon of bright red strawberries in the middle of the creamy pink mousse looks so pretty! The prep time doesn't include time for the berry mixture to chill.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2 (10 ounce) packages  frozen sweetened sliced strawberries, thawed and undrained
• 5  teaspoons cornstarch
• 1 (14 ounce) can sweetened condensed milk
• 2  tablespoons  orange juice
• 1⁄8 teaspoon  red food coloring (optional)
• 2  cups heavy whipping cream, whipped
•  fresh strawberries, optional garnish (sliced or whole small)
•  mint leaf, optional garnish

Directions

1. Place strawberries in a food processor. Cover and process until pureed.
2. In a small saucepan, combine strawberry puree and cornstarch until well blended (no lumps). Bring to a boil, stirring constantly. Cook, stirring frequently, for 2 minutes or until thickened. Transfer to a large heatproof bowl. Cover and refrigerate until chilled.
3. When strawberry mixture is chilled, set aside 1/2 cup. To the remaining mixture, add the sweetened condensed milk, orange juice, and food coloring (if using). Stir until blended. Gently fold in whipped cream.
4. Into each of 12 parfait glasses or cocktail glasses, spoon 1/4 cup cream mixture. Layer each with 4 teaspoons of the reserved strawberry mixture and another 1/4 cup cream mixture.
5. Refrigerate until serving; garnish with strawberries and mint leaves, if desired.