Allow the mousse to set in the refrigerator for a few hours, or until firm. If you run into trouble unmolding your dessert, use the hot water trick to get the Jell-O out of any mold.Top your semi ...

In the chilled bowl of a stand mixer or a large bowl if using a hand mixer, whip the cream and mascarpone cheese on medium ...

If using frozen fruit, let it reach room temperature, puree it, remove seeds, then reduce the puree by cooking over medium heat for 10 minutes or until slightly thickened and some water evaporates.

Chef Claudio Gutierrez of Amuse 5 Bakery and Café in Bradenton offers her passion fruit and strawberry mousse for summer season recipes. And there’s no mousse she can’t whip into shape.