Strawberry Mousse with Jelly is an easy and delicious no-bake dessert that can be served in a group or in single servings. The best thing about this strawberry dessert is that you can use fresh or frozen strawberries. You can also use strawberry preserves or strawberry sauce. 1 cup or less of any of these should be good. Adjust sugar in the recipe as needed. The layer of crumbs underneath the soft spongy soufflé gives a delightful depth to this dessert. I’ve used a little cream to give a final finish to this dessert. But you can use whipped cream or cool whip too. You can substitute this sauce with any real strawberry sauce or puree or strawberry preserve. Adjust or skip sugar as needed in the recipe.

Replace 1 cup strawberry with 1 cup of any fruit pulp or juice (like orange, lychees, grapefruit, pomegranate, pineapple, mango, guava, kiwi, etc) Cooking fruit pulp is recommended as enzymes in some fruits like pineapple and kiwi can hydrolyze Gelatin protein in jelly, (and stop the soufflé from setting) Cooking helps break these enzymes and so we know the souffle will set easily. In the recipe below, I cooked jelly separately because I had to blend the fruit but if you are using fruit juice like pomegranate, lemon, or orange juice, you can cook your jelly, fruit juice, and sugar together. I’ve used strawberry jelly in the recipe, so use the jelly/jello of the same flavor as fruit. If jelly of that fruit is not available, then use lemon jelly instead. Lastly, if you love richer souffle, you can replace the sugar in the recipe with condensed milk. If you like intense fruit taste, you can also add juice powder of the same flavor like orange juice powder with orange juice and orange jelly for intense orange flavor.

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📖 Recipe

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