Description
A creamy mousse studded with colorful gelating
Ingredients
Scale
- 4–3 ounce (85 grams each) packets of different flavors of jello, one should be lemon
- 4 cups boiling water (1 l)
- 2 cups heavy cream (500 ml)
- graham crackers, vanilla wafers, or other plain cookie for crust
Instructions
- In four separate bowls, prepare the jello using 1 cup (250 ml) of water for each. This is half of what the box calls for and will make a very firm gelatin. Leave the lemon jello at room temperature to cool while you chill the other three.
- When the 3 bowls of gelatin are set, slice into small cubes, about 1/2 – 3/4 of an inch (1 – 2 cm).
- Whip the cream until stiff peaks form. Start on a low speed and increase as the cream thickens to avoid splashing. Add the cooled lemon jello to the whipped cream, gently fold it in.
- Line your pan with parchment paper. A springform works well. Mine is an 11-inch square. a 9 or 10-inch round spring form pan would work well too.
- Gently fold the diced jello into the whipped cream mixture, folding to combine until the pieces are evenly distributed. Pour into prepared pan and chill for at least four hours or overnight.