Creamy Fruit Mousse Recipe 455

CREAMY FRUIT MOUSSE RECIPE - (4.5/5)

Steps:

• Start by dissolving Jell-o in one cup of boiling water. Just give it a quick stir, it only takes a few seconds. Pour the mixture into a blender and add 4 ounces of cream cheese. You can use low-fat cream cheese, but I usually stay away from fat free for recipes. The hot Jell-o will melt that cream cheese super fast and it will soon be a lovely pastel color. When that's blended, add a half cup of very cold water and pulse to combine. Next up is half of an 8-ounce container of light, creamy Cool Whip. Place it right in the blender and blend until the mixture is smooth- just a few seconds! We're already about done- what was that, like 2 1/2 minutes?? You can now pour the mixture into one large serving bowl, or into individual containers. You know I always pick individual serving dishes! At this point, just pop it in the fridge to chill. The mousse sets up like gelatin, but softer and creamier. Combined with the fluffy topping, it's a little cup of heaven (that only took you about 5 minutes of prep time!) But let me show you how to make it even better. My mom would top it with something extra special when we had it on the holiday table and it's still my favorite way to eat it. Take the remaining half of the block of cream cheese and beat it with a little powdered sugar, a splash of vanilla, After that's beaten until it's smooth and creamy, fold in the remaining Cool Whip. When you 'fold' something, it's a process that helps keep the light and airy texture of something like egg whites, whipped cream, or in this case Cool Whip. Take a spoonful and stir it in, just to lighten the mixture and then add the remainder. At this point, don't stir. You want to use your spatula and cut down the middle of the mixture, scraping along the bottom of the bowl moving outward and then 'fold' it over the top of the mixture. Continue doing this until it's all folded in and combined. At this point, feel free to add in extra orange juice for consistency. The mousse is nice and light, so you want your topping to be light and spreadable. Different brands of cream cheese have different consistencies, so you can adjust the orange juice accordingly. And speaking of rainbows- if you want to get really creative, let layers solidify in the fridge and then add another flavor on top. This looks great in individual serving dishes and also larger ones where you can scoop out servings. 1 cup boiling water Dissolve gelatin in boiling water. Place in blender and add 4 ounces (half of the package) cream cheese. Process until smooth. Add cold water and pulse blender to stir. Add half of the container of Cool Whip (about a heaping cup) to the blender and process just until combined and mixture is free of lumps. Pour mixture into one serving bowl, or several smaller individual sized dishes. Refrigerate until firm, 3-4 hours. Either top with remaining Cool Whip or continue on with topping recipe. To make topping, beat remaining 4 ounces cream cheese with powdered sugar, vanilla, about 1 teaspoon orange zest (more if desired) and one teaspoon of the orange juice. Blend until creamy and smooth, and fold in remaining 4 ounces Cool Whip. Add more orange juice if needed for consistency. Dollop, pipe, or spread topping over chilled mousse just before serving. If you refrigerate the mousse with the topping on, it will harden, so it's best to whip it up just before serving. Makes about 6, 1/2 cup servings.

EASY PASSION FRUIT MOUSSE

Steps:

• Pour the whipping cream, condensed milk, and passion fruit juice into a blender. Blend on low until light and fluffy, 30 seconds to 1 minute. Pour into a serving bowl or dessert dishes, and refrigerate at least 30 minutes before serving.

PASSION FRUIT MOUSSES WITH RASPBERRY SWIRL

Steps:

• In a blender purée the frozen raspberries with the syrup, strain the purée through a fine sieve into a saucepan, and stir in the cornstarch mixture. Bring the mixture to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and chill it, covered partially, until it is cold.
• Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula until the juice and most of the pulp has been extracted and reserve 1/2 cup of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, until the gelatin is dissolved completely. Add 1/3 cup water and the sugar, heat the mixture, stirring, until the sugar is dissolved, and in a metal bowl combine well the gelatin mixture, the reserved passion fruit juice, and the food coloring.
• In a bowl beat the cream until it holds soft peaks and reserve it. Chill the passion fruit mixture set in a larger bowl of ice and cold water, stirring until it is the consistency of raw egg white and fold in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mixture decoratively into four 1 1/2-cup goblets, chill overnight, and garnish them with the raspberries.

TRI-COLOR FRUIT MOUSSE RECIPE BY TASTY

Steps:

• Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
• Make the guava layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
• Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
• Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
• In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
• In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
• Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
• Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
• Enjoy!