Jelly & Chocolate Mousse Desserts with a Kick
Serves 4 of each flavour
INGREDIENTS
For the mango jelly:
8 sheets leaf gelatine
2 bottles (275ml each) Esprit Mango with a chilli twist
1 mango, diced neatly + extra to garnish
For the blueberry jelly:
8 sheets leaf gelatine
2 bottles (275ml each) Esprit Blueberry, Basil and Hibiscus
½ cup blueberries + extra to garnish
For the strawberry jelly:
8 sheets leaf gelatine
2 bottles (275ml each) Esprit Strawberry & Watermelon with Lime
8 strawberries, sliced vertically + extra to garnish
For the white chocolate mousse:
2 cups cream
2 cups chopped white chocolate
Serving suggestion:
Sprig of mint
METHOD
For the fruity jelly:
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Submerge the gelatine leaves in water and let it stand for 10 minutes.
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Squeeze out the water and place the gelatine leaves in a jug. Pour over ¼ cup of hot water and stir to dissolve.
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Pour the chosen Esprit flavoured drink over the gelatine mixture and stir well before pouring this mixture evenly into tumbler glasses.
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Place the tumbler glasses at a slant in the muffin holes of a giant 6-hole muffin tray.
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Chill the jelly filled glasses in the fridge for half an hour before pushing the cut fruit pieces through the mixture so that it is suspended in the jelly.
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Return the muffin tin to the fridge for a further half an hour, or until the jelly has set.
For the white chocolate mousse:
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In a small saucepan, heat 1 cup of the cream over medium heat until just before it reaches boiling point, about 5 minutes.
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Pour the warm cream over the chocolate and stir until melted and combined. Set aside and allow to cool to room temperature.
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Using an electric mixer, beat the remaining 1 cup cream until soft peaks form. Once the chocolate mixture is cool, gently fold it into the whipped cream.
To assemble:
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Spoon the mousse over the set jelly layer and place in the fridge for 45 minutes to chill.
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Garnish with a sprig of mint and respective fruit and ENJOY!
Planning to try this?
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