Strawberry Mousse in Candy Shell
1 pkg (16 ounces) frozen strawberries thawed
3/4 cup granulated sugar
2 envelopes unflavored gelatin
1 1/2 cups milk
1 cup heavy whipping cream whipped
About 5 cups of mousse.
Purée strawberries in blender or food processor. In medium saucepan, combine sugar and gelatin. Stir in milk; stir over low heat until gelatin is completely dissolved, 5-8 minutes. Pour into large bowl; stir in strawberry purée. Refrigerate, stirring occasionally, until mixture mounds slightly. Fold whipped cream into thickened gelatin mixture.
Make candy shells using the brioche pan. Click here for instructions. (1 pk. of white Candy Melts® makes 6 to 8 shells).
Spoon or pipe into candy cups or dessert dishes.
*Note: For added support when stacking stand with many servings, we recommend positioning acetate or cake circles, cut to fit, on each level. Place Doilies on top of acetate or cake circles.
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