Speedy Fruit Mousse

Four ingredients and a blender are all you need for this light, fruity mousse. Sherbet gets blended with dissolved gelatin and hot fruit juice, then whipped cream is folded in on low speed to create an airy dessert that sets in 30 minutes flat.

The sherbet is doing most of the flavor and texture work here. It brings fruit flavor, sweetness, and a creamy base all in one scoop. The gelatin gives the mousse structure so it holds its shape in parfait glasses instead of deflating into a puddle.

Soften the gelatin in cold water first, then dissolve it with boiling fruit juice. Skipping the blooming step leaves you with grainy, undissolved gelatin flecks throughout the mousse.

Kitchen Tips

• Add the sherbet in spoonfuls, blending after each addition. Dumping it all in at once overwhelms the blender and you get lumps.
• Fold the whipped cream on the lowest blender speed. High speed deflates the air you whipped into the cream and the mousse comes out dense instead of fluffy.
• Pour into glasses immediately after blending. The gelatin starts setting fast and the mixture thickens quickly.

Variations

• Match the fruit juice to the sherbet flavor: orange juice with orange sherbet, lemon juice with lemon sherbet, etc.
• Use raspberry or mango sherbet for a more vibrant color and tropical flavor.
• Layer the mousse with fresh berries in the parfait glasses before chilling for a more elegant presentation.