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Jello Mousse Recipes
GETTING READY 1. Make the strawberry jello as per the package directions and keep it in the refrigerator until its thick and wobbly but not completely set. MAKING 1. In a cold grease free bowl add the heavy whipping cream and whip using a hand beater until it
Low Carb Strawberry Mousse
Add hot water to gelatin. Stir until dissolved. Chill to the consistency of unbeaten egg whites. Peel avocados. Remove seeds and mash one and slice one. Beat together mashed avocado cream cheese mayonnaise lemon juice and salt until creamy. Add thickened
Avocado Mousse Salad
Dissolve gelatin in boiling water. Add cold water and vinegar. Chill to egg white consistency. Blend in bowl the mayonnaise sour cream whipped cream seasoning onion and spinach. Adjust seasoning to taste. When gelatin is partially jelled add remaining
Dissolve gelatin in boiling water. Add cold water and vinegar. Chill to eggwhite consistency. Blend in bowl the mayonnaise sour cream whipped cream seasoning onion and spinach. Adjust seasoning to taste. When gelatin is partially jelled add remaining
Spinach Mousse (Salad)
Bring 2 cups of the broth to a boil. Pour over gelatin salt and cayenne stirring until gelatin is dissolved. Add remaining broth and the vinegar. Chill until slightly thickened. Meanwhile blend togetherwhipped topping and mayonnaise. Fold in chicken celery and
Pour boiling water into blender. Add gelatin and 1 2 cup of the sugar. Cover and blend at low speed until completely dissolved about 30 seconds. Blend in strawberries a few at a time at high speed until pureed. Chill until slightly thickened about 2 hours.
Fresh Fruit Mousse
Dissolve gelatin in boiling water. Add cold water and lemon juice. Chill until thickened. Mix salmon with remaining ingredients. Blend into thickened gelatin. Pour into an 8x4 inch loaf pan. Chill until firm about 4 hours. Unmold. Garnish with dill and thinly
Salmon Dill Mousse
Dissolve jello in boiling water. Add salt and pepper. When cool add lemon juice. When ready to congeal fold in mayonnaise cream and pulp. Turn into wet mold and place in icebox to congeal.
Dissolve Jello in water. Chill until partially set. Whip with electric beater until frothy. Whip partially thawed red raspberries and vanilla ice cream into the Jello. Spoon into parfait glasses and freeze.
Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed beat until well blended 1 to 2 minutes. Fold in whipped topping and spoon into dessert glasses. Garnish with additional whipped topping if desired. Coffee Mousse Prepare Pudding Mousse