School begun not too long ago and midterms are already coming my way, just as I’m readjusting to school routines. Chew and I just wrote a tedious two-hour exam this past week. January as zipped by and February is about to rise over Mount of Midterms. I’m presenting these adorable Raspberry Mousse Trifles two weeks in advance of Valentine’s Day because pretty pink desserts should not reserved for any particular holiday. Pretty pink desserts make me happy and thus should be consumed to celebrate any day. Like “I survived Thursday” days.
I had a ton of fun putting these desserts together. Snapping the lady fingers, layering the jam and mousse, and “artistically” sprinkling toppings all over the counter mousse.
I don’t think I’ve had such fun preparing for Valentine’s Day since elementary school when we did crafts for every holiday. Whether it was grade one or five, our teacher would lead us in folding giant heart pockets out of red and pink construction paper, on which we would then scribble our name down in curly swirly lettering, embellish it with additional cut-out hearts, and tape it to the front of our desks.
I’d go home and beg my mom to take me out to buy those boxed Valentine’s Day cards for all my classmates. I searched high and low for the Winnie the Pooh ones while my brother would pick up some random Batman or Star Wars ones. To this day I still purchase Winnie the Pooh Valentine’s Day cards because who wouldn’t appreciate a “Bee my valentine” or “You’re sweeter than honey” note?
After school I’d gleefully look through all the cute notes and chocolates that overflowed from the heart pocket. I remember the year The Incredibles came out, I received countless Jack Jack valentines. But they were super cool because you had to use a penny to scratch and reveal the message!
What I love about this recipe is it is assembled a day in advance, which leaves less bustling about the day of. These individual-sized desserts are all assembly and is the most foolproof way to make mousse. If you can mix, you can make this mousse. Coconut cream will take care of the rest. The best conversations at the dinner table begin just as your guests are polishing off their entrees. When I’m clearing the plates or getting dessert ready, I often miss out on some of my friends’ jokes. A made-ahead dessert like this allows you to serve dessert in a snap and be present with your guests while the conversations continue over a sweet ending.
Whether you’re celebrating Valentine’s Day with your significant other, Single Awareness Day with your best friends, or just treating yourself on Cheap Chocolates Day, a dessert should definitely be part of the plan and these Raspberry Mousse Trifles would be the perfect choice!
- CHIA JAM
- ½ cup fresh or frozen raspberries, thawed if frozen
- 2 tbsp honey
- 1 tbsp chia seeds
- A pinch of lemon zest
- MOUSSE
- ½ cup fresh or frozen raspberries, thawed if frozen
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 200mL (7 oz.) coconut cream, chilled in the fridge overnight
- ASSEMBLY
- 8 ladyfingers, broken into small pieces
- Whole raspberries, toasted almonds, and chocolate/cacao nibs for decoration
- For the chia jam, puree ½ cup of raspberries with 2 tbsp maple syrup, chia seeds, and lemon zest until smooth. Transfer jam to a small bowl and allow it to set in fridge until thickened.
- For the mousse, puree another ½ cup of raspberries with 3 tbsp maple syrup, and the vanilla extract. In a medium mixing bowl, whisk the coconut cream with the raspberry puree until evenly pink.
- To assemble, arrange a layer of ladyfinger pieces in the bottom of 5 small serving jars. Top with a thin layer of thickened chia jam. Fill the remaining volume of the jar with raspberry mousse. Seal each jar with plastic wrap and store in fridge overnight to allow mousse to set and ladyfingers to soften. Top decoratively with whole raspberries, toasted almonds, and chocolate briefly before serving.
More Valentine’s Day ideas
Leave a Reply