No-Bake Berry Mousse Cakes with Jelly Center
No-Bake Berry Mousse Cakes with Jelly Center
Ingredients
For the Berry Jelly Center
- 1 gelatin, sheet, or 1/2 teaspoon powdered
- 2 tablespoons cold water, for gelatin
- 1/2 cup berry puree, strawberry or raspberry
- 2 tablespoons granulated sugar
For the Berry Cream Cheese Mousse
- 8 ounces cream cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup berry puree or jam, raspberry or strawberry
- 1/8 teaspoon red food coloring, powdered, optional
- 2 gelatin, sheets, or 1 teaspoon powdered
- 1/4 cup cold water, for gelatin
For Garnish
- 1/2 cup heavy cream, cold, for whipping
- 1/4 cup fresh berries, mixed, for garnish
- 4 edible flowers, for garnish
Instructions
- 1
Prepare the berry jelly center: If using gelatin sheets, soften 1 sheet in 2 tablespoons of cold water for 5 minutes. If using powdered gelatin, sprinkle 1/2 teaspoon over 2 tablespoons of cold water and let bloom for 5 minutes. Gently heat the softened gelatin (either over a double boiler or microwave for a few seconds) until fully dissolved. Do not boil.
⏱️ 5 min
- 2
In a small bowl, combine the berry puree and granulated sugar. Stir until the sugar is dissolved. Add the dissolved gelatin mixture and stir well to combine.
⏱️ 2 min
- 3
Pour the berry jelly mixture into the bottom of 4 individual dessert molds (e.g., silicone molds, ramekins, or small glasses). Chill in the refrigerator for at least 30-60 minutes, or until set.
⏱️ 60 min
- 4
Prepare the berry cream cheese mousse: Soften 2 gelatin sheets in 1/4 cup of cold water for 5 minutes, or sprinkle 1 teaspoon of powdered gelatin over 1/4 cup of cold water and let bloom for 5 minutes. Gently heat the softened gelatin until fully dissolved. Do not boil.
⏱️ 5 min
- 5
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the 1 cup of cold heavy cream and continue to beat until the mixture is smooth, creamy, and holds soft peaks.
⏱️ 5 min
- 6
Gently fold in the berry puree or jam. If desired, add the 1/8 teaspoon of red powdered food coloring and mix until the mousse is uniformly light pink.
⏱️ 3 min
- 7
Slowly pour the dissolved gelatin mixture into the cream cheese mousse while continuously whisking until fully incorporated. Be careful not to overmix.
⏱️ 2 min
- 8
Once the jelly center is set, carefully spoon or pipe the berry cream cheese mousse over the jelly layer in each mold. Smooth the tops with a spatula.
⏱️ 5 min
- 9
Return the mousse cakes to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until completely set.
⏱️ 120 min
- 10
To serve, carefully unmold the mousse cakes onto serving plates. If using silicone molds, they should pop out easily. For other molds, briefly dip the bottom in warm water before inverting. Whip the remaining 1/2 cup of cold heavy cream until soft peaks form. Garnish each mousse cake with a dollop of whipped cream, fresh berries, and an edible flower.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Berry Mousse Cakes with Jelly Center
Ingredients
For the Berry Jelly Center
- 1 gelatin, sheet, or 1/2 teaspoon powdered
- 2 tablespoons cold water, for gelatin
- 1/2 cup berry puree, strawberry or raspberry
- 2 tablespoons granulated sugar
For the Berry Cream Cheese Mousse
- 8 ounces cream cheese, softened
- 1 cup heavy cream, cold
- 1/2 cup berry puree or jam, raspberry or strawberry
- 1/8 teaspoon red food coloring, powdered, optional
- 2 gelatin, sheets, or 1 teaspoon powdered
- 1/4 cup cold water, for gelatin
For Garnish
- 1/2 cup heavy cream, cold, for whipping
- 1/4 cup fresh berries, mixed, for garnish
- 4 edible flowers, for garnish
Instructions
- 1
Prepare the berry jelly center: If using gelatin sheets, soften 1 sheet in 2 tablespoons of cold water for 5 minutes. If using powdered gelatin, sprinkle 1/2 teaspoon over 2 tablespoons of cold water and let bloom for 5 minutes. Gently heat the softened gelatin (either over a double boiler or microwave for a few seconds) until fully dissolved. Do not boil.
⏱️ 5 min - 2
In a small bowl, combine the berry puree and granulated sugar. Stir until the sugar is dissolved. Add the dissolved gelatin mixture and stir well to combine.
⏱️ 2 min - 3
Pour the berry jelly mixture into the bottom of 4 individual dessert molds (e.g., silicone molds, ramekins, or small glasses). Chill in the refrigerator for at least 30-60 minutes, or until set.
⏱️ 60 min - 4
Prepare the berry cream cheese mousse: Soften 2 gelatin sheets in 1/4 cup of cold water for 5 minutes, or sprinkle 1 teaspoon of powdered gelatin over 1/4 cup of cold water and let bloom for 5 minutes. Gently heat the softened gelatin until fully dissolved. Do not boil.
⏱️ 5 min - 5
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the 1 cup of cold heavy cream and continue to beat until the mixture is smooth, creamy, and holds soft peaks.
⏱️ 5 min - 6
Gently fold in the berry puree or jam. If desired, add the 1/8 teaspoon of red powdered food coloring and mix until the mousse is uniformly light pink.
⏱️ 3 min - 7
Slowly pour the dissolved gelatin mixture into the cream cheese mousse while continuously whisking until fully incorporated. Be careful not to overmix.
⏱️ 2 min - 8
Once the jelly center is set, carefully spoon or pipe the berry cream cheese mousse over the jelly layer in each mold. Smooth the tops with a spatula.
⏱️ 5 min - 9
Return the mousse cakes to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until completely set.
⏱️ 120 min - 10
To serve, carefully unmold the mousse cakes onto serving plates. If using silicone molds, they should pop out easily. For other molds, briefly dip the bottom in warm water before inverting. Whip the remaining 1/2 cup of cold heavy cream until soft peaks form. Garnish each mousse cake with a dollop of whipped cream, fresh berries, and an edible flower.
⏱️ 8 min