strawberry-mousse-in-candy-shell-gl.jpg|1
strawberry-mousse-in-candy-shell-gl.jpg|1

Strawberry Mousse in Candy Shell

Strawberry Mousse in Candy Shell
Try our cool, creamy Strawberry Mousse in candy shells. Shells are made in the elegant Brioche Pan Set and are served on the Standard Cupcakes 'N More Dessert Stand.
  • AmountAbout 5 cups of mousse.
Print Recipe

Ingredients

  • 1 pkg (16 ounces) frozen strawberries

  • 3/4 cup granulated sugar

  • 2 envelopes unflavored gelatin

  • 1 1/2 cups milk

  • 1 cup heavy whipping cream

  • Tools

  • Excelle Elite Brioche 6 Pc. Set

  • Cupcakes 'N More 38 Count Large Dessert Stand

Instructions

Click to mark complete

  1. 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.
  2. Make candy shells using the brioche pan. Click here for instructions. (1 pk. of white Candy Melts® makes 6 to 8 shells).
  3. Spoon or pipe into candy cups or dessert dishes.
  4. *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.

Notes

How To

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