What NOT To Do When Making Mousse {Recipe ReDux}

Raising the Bar on Food in a Jar

That’s this month’s Recipe ReDux theme. You may have noticed that ball or mason jars, which used to be used just for canning, now have many uses, many of which are food-related: to serve cocktails, pates, desserts, and more. So Recipe ReDuxers were challenged to make a recipe that can be served in one of these jars. I wanted to be adventurous and make a light, refreshing summer dessert: Strawberry Mousse. I  happen to have a small jar, similar to a mason jar, but only holds about 4 ounces, so I thought that would be perfect for this recipe – it would look pretty to serve and is a perfect individual portion size for dessert.

I should have stuck to a cocktail – I’ve certainly been making plenty this summer! The strawberry mousse certainly looked pretty, but this is a lesson in what NOT to redux. Some recipes are meant to be decadent! I attempted to make a mousse without heavy cream. Not a good idea. I ended up with a light, airy, flavorful “mousse,” but the mouthfeel and consistency were off – it felt grainy, almost sandy, on the tongue, and was not creamy the way mousse should be. So unfortunately I don’t have a Recipe ReDux to share with you all this month. I’m going to have to make it again, next time following the original recipe – if it comes out good, I’ll let you know. But for now, check out my fellow ReDuxer’s great recipes to be served in mason jars. I certainly have a lot of new ones to try out!

Do you have a recipe to serve in a mason jar? If so, please share!  

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