Achieving the right balance of fruit flavor and the perfect airy texture in a fruit mousse takes a bit of finesse. But ...

Because we're using a little lemon in our cheesecake mousse, it helps to set the mixture and means we don't need any gelatin ...

These old-fashioned pies are unique because they mix Jello with a creamy ingredient, such as Cool Whip, yogurt, condensed milk, or heavy cream. This makes their texture luxurious and mousse-like. Some ...

Pumpkin mousse: Mix the orange juice and gelatin in a bowl, and allow the gelatin to bloom. Set in a double boiler, and gently heat until the gelatin has melted. Place the egg whites in the bowl ...

Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling ...

The recipe calls for two types of white chocolate. The first, used in the mousse, is “real” white chocolate – often labelled as couverture. It’s made with cocoa butter and the packaging ...

3 Soak the gelatin leaves in cold water for 5 minutes until soft ... 7 Once set, carefully take the mousse out of the tin and transfer to a serving plate or cake stand. In a bowl, whip the remaining ...

The cucumber/onion mix is refreshing, but I’d throttle back on the pineapple because the lime gelatin is very sweet. Sally Cragin is an award-winning journalist. Send your recipes and stories to ...

The collection features four colors -- red, orange, yellow and green -- with each inspired by a top-selling JELL-O flavor. Additionally, each chair comes with a built-in JELL-O cupholder.

Cucumbers and whipped cream are mixed and molded with gelatin, then served with French dressing on top in case it wasn’t bad enough. Nancy Reagan’s monkey bread recipe is very different from ...