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The blend of summery colors and flavors makes this mousse cup a pleasure both to look at and to eat. I love how it’s tasty and satisfying, while also being a light way to end off a full meal. Yields 16 cups.
2 (3-oz./85-g.) packages lime jello, divided
3 eggs
1 (16-oz./450-g.) container Kineret Non-Dairy Whipped Topping
3 tablespoons sugar
1 quart store-bought strawberry sorbet, softened
2 cups diced frozen strawberries, combined with 1/4 cup sugar
Prepare one package of lime jello according to package directions. Divide among 16 eight- to 10-ounce (225- to 280-gram) decorative dessert cups and refrigerate.
Prepare lime mousse: Place the second package of jello, eggs, one and a half cups whipped topping, and sugar into mixer. Beat until stiff.
Pipe or spoon lime mousse over jello in cups, taking care to keep sides of the cups clean — it’s easier to do this when you pipe the mixture in. (I used about one-fourth to one-third cup of mousse per dessert cup.) Smooth the surface of the mousse and place in freezer.
When the mousse is frozen, spoon one-fourth cup softened sorbet into each cup. Return to freezer.
While the sorbet refreezes, beat remaining whipping cream and place in a piping bag fitted with a star tip. Drain liquid from the diced strawberries. Pipe a large swirl of pareve whipping cream in the center of each cup and sprinkle with diced strawberries.
Remove mousse cups from freezer 10 minutes before serving to allow to soften a little.
Photography: Moishe Wulliger Food Styling: Renee Muller
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