Frozen Strawberry-Lemon Mousse
- 405 g Tree Top Strawberry Variegate #509242
- 100 g sugar, divided
- 1 envelope unflavored gelatin (7.2 g)
- 600 g whipping cream
- 1 small package instant lemon pudding mix (96 g)
- Fresh berries for garnish
Place strawberry variegate in a medium saucepan. Stir in 50 g sugar. Sprinkle gelatin over berry mixture to soften. Heat over low heat, stirring constantly, until gelatin and sugar are dissolved. Chill in refrigerator until gelatin is partially set and cool.
In a medium bowl, prepare pudding as directed. Chill in refrigerator until cool.
In a large chilled bowl, beat whipping cream and remaining 50 g sugar at high speed with an electric mixer until stiff peaks form. Gently fold half of the whipped cream into the berry mixture until well blended. Fold remaining whipped cream into the cool lemon pudding until well blended.
In 8 to 10 parfait glasses, layer half full with berry mousse, and top with lemon mousse. Cover and freeze 2 hours or until set. Garnish with whipped cream and a berry.