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gluten free strawberry dessert
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5 from 2 votes

Strawberry Mousse Dessert with Jello

This recipe makes a soft mousse that is jiggly. Use 1 ½ packet jelly for firm Mousse.
Course Dessert
Cuisine Gluten-free
Keyword Cold Souffle, Gluten Free Strawberry Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 8 Servings
Calories 399kcal

Ingredients

Strawberry sauce (fruit pulp)

  • 1 cup strawberry hulled and chopped
  • 6 tablespoon sugar

For Biscuit base

  • 16 Digestive biscuit or any wheat biscuits
  • 3 tablespoon butter
  • 8 strawberries hulled and cut in half

For Soufflé

  • 1 packet (80 grams ) strawberry jello (regular jelly)
  • ½ cup water
  • 4 tablespoon of lemon juice
  • 1 can evaporated milk chilled
  • 1 cup cream chilled

Garnish

  • 4 tablespoon fresh cream
  • 2 nos strawberry
  • 2 nos Digestive biscuit crushed

Instructions

For strawberry sauce:

  • Cook the chopped strawberry with sugar for 10 minutes on medium low heat until sugar has melted and strawberries are soft. Blend the strawberry into a smooth sauce and set aside to cool.

For Biscuit Base:

  • Crush biscuit and butter together in food processor. Spread biscuit in a 8 inch square dish. (You can also make 8 individual servings. )
  • Place strawberry halves on the sides of the dish. Place the dish in the fridge to chill for 30 minutes.

For Souffle

  • In a pan mix jelly content, water and lemon juice. Bring it to boil and cook until gelatin crystals are dissolved. Set aside to cool. (We want it warm but not hot).
  • In a large bowl, beat chilled evaporated milk with whisk attachment of beater or food processor until doubled in volume. Set aside.
  • Beat chilled cream in a bowl until it reaches soft peak.

Assembling:

  • Pour strawberry sauce and whipped cream in doubled evaporated milk. Beat with whisk just until combined.
  • Nowl, mix in the jelly with a rubber spatula.
  • Pour souffle mixture over biscuit base and set in the fridge for 4 hours.
  • After souffle is set smear the cream over souffle and garnish with crushed biscuit and fresh strawberries.

Notes

  • You can skip the base and make a baseless souffle.
  • This dessert can yield 1 medium and 1 small dish.
  • This dessert can also be made in the springform pan by using 1½ packet jelly.
  • Check the tips section above the recipe card to see how to make soufflé with fruit other than strawberries.

Nutrition

Calories: 399kcal