Best Easy Strawberry Mousse Parfaits Recipes

EASY STRAWBERRY MOUSSE

Steps:

• Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
• Whip heavy cream and powdered sugar together until medium peaks form.
• Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
• Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.

STRAWBERRY MOUSSE PARFAITS

Steps:

• Place strawberries in a food processor; process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled. , Set aside 1 cup strawberry mixture. Add condensed milk, orange juice and, if desired, food coloring to remaining mixture; stir until blended. Fold in whipped cream., Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving.

EASY STRAWBERRY MOUSSE PARFAITS

Steps:

• Place 2 cups of sliced strawberries in a medium bowl. Stir in sugar and allow to macerate at room temperature for 15-20 minutes.
• Take 1 cup of the strawberry mixture and puree in a blender. Then add cool whip and blend until thoroughly combined, smooth and creamy.
• Spoon the reserved strawberry mixture (including juice) evenly into the bottom of four tall parfait glasses. Then fill each parfait glass to the top with the "mousse".
• If desired, garnish with a whole strawberry and sprig of fresh mint.
• Refrigerate until ready to serve.

EASY STRAWBERRY MOUSSE

Steps:

• Choose four of the best-looking strawberries and set these aside to finish the mousse, then hull and roughly chop the rest. Tip these into a blender or food processor along with the sugar and blitz until smooth.
• Whisk the cream to stiff peaks. Reserve roughly 4 tbsp of the strawberry purée in a small dish, then fold the rest through the whipped cream until it turns an even shade of pink. Divide the reserved purée between four small serving glasses or ramekins. Spoon the mousse over the top, then chill for at least 1 hr. Will keep chilled for up to a day. Just before serving, halve the reserved strawberries and use these to decorate the mousse.