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Strawberry and Port Wine Jelly Mousse

Home > Adelaide > Recipes
by Louise Massey (subscribe)
I'm a connoisseur of all culinary delights, and experiment therein at
Published October 1st 2011
Besides being delicious and incredibly guilt free, strawberries have even more benefits on closer inspection. They are high in antioxidants and vitamin C, low in calories and studies have shown indulging in their goodness might even prevent you from getting cancer. If it sounds like these gifts of nature couldn't get any better, they do. Besides getting your sugar fix in a healthy way, strawberries also have anti-inflammatory properties and are a great source of folic acid, potassium and are high in fibre.

So if you weren't convinced of their goodness by their shiny red skin and their sweetness, be assured that when you are eating a strawberry you are doing good for your body.

Pop them on top of any breakfast or dessert and enjoy their decadence in this season while they are in their prime. I myself find it irresistible at this time of year not to use them in desserts, which perhaps cancels out a little of their goodness.

You will fall in love with these light summery desserts when you try them. They consist of a light bubbly port wine mousse, topped with a layer of strawberry jelly and decorated with fresh sliced berries. It's the perfect way to finish off a meal, and a real summer delight to any strawberry lover.


2x 85g packets Port Wine Jelly Crystals
1x 85g packet Strawberry Jelly Crystals
3 cups boiling water
375ml can evaporated milk
strawberries to garnish

1.Dissolve Port Wine jelly crystals in 2 cups of boiling water.

2.Refrigerate until chilled, but not set.

3.Meanwhile, beat evaporated milk for a few minutes on high until thick and creamy. Stir the cooled jelly through evaporated milk until well combined.

4.Pour into 8-10 individual dessert glasses. Refrigerate to set, covered in plastic wrap.

5.Cut strawberries into slices length-ways. Decorate the mousse surface in each glass.

6.Dissolve the strawberry jelly crystals in 1 cup of boiling water. When cool, ladle over the strawberries, cover in plastic wrap and refrigerate to set. (If you completely cover the strawberries, they may begin to float, upsetting any design you have made with them. A thin layer of jelly looks just as pretty without spoiling the pattern)

7.Serve as is or with cream and an extra garnish if desired.

NOTES: You may use any type of jelly crystals and any type of fruit. You can even jazz it up by mixing fresh fruit or grated chocolate through the mousse.

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Why? Strawberries are in season
When: Anytime
Where: At Home
Cost: Cheap
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