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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Watch Sarah create this masterpice in minutes here!
13 ounces (370 grams) strawberry puree
28 ounces (560 grams) Gefen Non-Dairy Whipped Topping
1/2 ounce (12 grams) Gefen Clear Jell Dessert
Bake one thin round of muffin, from my muffin recipe, dotted with raspberries. The muffin round should measure about eight and a half inches (22 centimeters) in diameter.
Beat the whipped cream, until soft peaks form.
Add gelatin packet to strawberry puree and bring to boil in a small sauce pan, stirring frequently.
Add puree to whipped cream and whip again until a foamy mousse forms.
Place the muffin round inside a nine-inch (23-centimeter) ring mold. (Line with acetate if you have it, for easy removal.)
Pour the mousse into the mold over the baked muffin. Tap gently so that the mousse lays evenly.
Place in fridge one to two hours until it firms.
Remove ring, top with fresh berries, and serve.
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Strawberry entremet Is Sarah using 28 oz whip – seems like a lot to use for the cake?
Strawberry Entrement The recipe calls for 1/3 cup of water, but does not explain what to do with it.
Strawberry entrement What is strawberry purée