Standard-issue Jell-O looks like a toy and chews like plastic. But combined with real whipped cream and adorned with sauce made from real fresh berries as in this recipe I discovered and tweaked while working on my Jell-O book, Jell-O is transformed into something as elegant as it is easy and also light, at least compared to standard-issue summer ice cream and pie.
It is so unlike standard-issue Jell-O that the people I originally served it to didn’t even recognize it as containing “The Light Dessert”!
For the mousse:
- ¾ cup boiling water
- 1 (4-serving) package of lemon Jell-O
- 1 teaspoon grated lemon peel
- ½ cup cold water
- 3/8 cup cold orange juice
- ¼ cup whipping or heavy cream, whipped
For the fruit sauce:
- 1 cup fresh raspberries (blueberries, strawberries or other favorite berry)
- 2 to 4 tablespoons sugar (depending on how sweet you like your desserts)
- 1 teaspoon lemon juice
- 1 teaspoon water
Stir boiling water into Jell-O and lemon peel in large bowl until gelatin is completely dissolved (at least 2 minutes). Stir in cold water and orange juice. Refrigerate 1 ¼ hours or until the Jell-O is slightly thickened (the consistency of unbeaten egg whites).
Stir in the whipped cream with a wire whisk until smooth. Pour mixture into six molds, custard cups or dessert glasses. Refrigerate until firm (at least 3 hours).
Meanwhile, place berries, sugar, lemon juice and water into a small saucepan on the stovetop and bring to a simmer over medium heat. Cook, stirring constantly, until the berries give off their juice and continue cooking at a rapid simmer until the berries become a sauce (in 4 or 5 minutes). Cool to room temperature. (Store in fridge if not using immediately and bring back to room temperature before serving.)
Unmold the mousse onto dessert plates or serve in their cups with sauce spooned on or alongside.
Yield: 6 servings