2 1/2 pints fresh strawberries

5 T granulated sugar

2 C whipping cream

4 T powdered sugar

1 t vanilla

¼ C water(hot)

1 T gelatin

DIRECTIONS: Chop 1 1/2 pints of strawberries to medium dice and mix with 4 T sugar and set aside. Slice 1 pint of berries and toss with remaining 1 T granulated sugar and evenly divide the berries into the individual serving containers. Wash but keep whole remaining ½ pint of berries to be used as the garnish.

Whip cream, powdered sugar, and vanilla together until stiff peaks form. Mix the gelatin with the hot water and let it stand for 5 minutes. Mash the chopped strawberries and then mix with the warm gelatin (reheat in microwave if needed). Gently fold the strawberry mixture into the whip cream mixture. Divide mixture on top of the strawberries in the individual serving dishes.



½ C whipping cream

2 T granulated sugar

1 t lemon zest

1 T lemon juice

DIRECTIONS: In medium chilled bowl whip cream until foamy. Gradually add the remaining ingredients and whip until soft peaks form. Place a tablespoon of the lemon cream on top of the strawberry mousse and garnish with a whole berry.

Remmi Note: This dessert was featured at the Dillion International Lunar New Year event….and the audience loved it!



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