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“This is originally from a magazine, maybe Good Housekeeping or McCalls but I've had it for a long time in my recipe binder. It's very impressive in a glass bowl or a trifle dish and is a great way to show off summer's lucious berries!Prepare this early in the day that you want to serve it or the day ahead.”

Ingredients Nutrition


  1. Prepare collar for a 1 1/2 quart souffle dish. If you're using a deep glass or trifle bowl, you probably won't need to do this.
  2. Tear off a 20 inch piece of waxed paper; fold lengthwise into a 20 inches by 6 inches strip. Wrap around outside of dish so collar stands 2 inches above the rim; tape or fasten in place.
  3. In a food processor with knife blade attached, or in blender, puree strawberries.
  4. Pour 1 cup puree into small bowl, remaining puree into a large bowl.
  5. In a 1 quart saucepan, mix gelatin, sugar and salt.
  6. Add water; cook over low heat until gelatin is completely disolved, stirring often.
  7. Into puree in small bowl, stir 2 tablespoons of the gelatin mixture.
  8. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
  9. Refrigerate mixtures, stirring often, until mixtures mound when dropped from a spoon, about 45 minutes.
  10. In a small bowl with mixer at high speed, beat egg whites until stiff peaks form.
  11. In a large bowl with mixer at medium speed, beat cream until soft peaks form.
  12. With a rubber spatula, gently fold whites and whipped cream into strawberry mixture in the large bowl.
  13. Alternately spoon mixtures from both bowls into prepared souffle dish.
  14. With knife, cut through mixtures to make a pretty swirled design.
  15. Cover and refrigerate mousse until set, 4 to 6 hours.
  16. Carefully remove waxed paper collar and serve, garnished with several fresh strawberries.

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