I find that my guests love variety  for dessert and sweet, decadent desserts are best served in tasting-size portions.  For the past few years, I have been preparing individual-sized mousses and trifles when I entertain.

This mousse can be made with any of your favorite fruit or berries, fresh, frozen or even canned.  It is best to use soft and well-ripened fruit for optimal flavor. For this recipe, I used a combination of fresh mango and peeled peaches.

This recipe is so simple.   It is so delicious.  It is passover-worthy and freezes well.

INGREDIENTS

2 cups of fruit, well-rinsed and peeled, if necessary

8-12 ounces of marshmallows

simple syrup (see notes)

DIRECTIONS

Place fruit in food processor and process until smooth.  If lumpy, add some fruit juice until smooth.

To make simple syrup, combine 1 tablespoon of boiling water with 1 tablespoon of sugar. Stir until dissolved.

Place marshmallows in a glass bowl and add a tablespoon of simple syrup.  Microwave on high for 30 seconds.  Stir well until dissolved.   Add immediately to processed fruit and process until smooth and creamy.

Pour into individual mousse cups or small ramekins.  Chill or freeze until serving time.

VARIATIONS

You can use marshmallow fluff or creme in place of the marshmallow and simple syrup combination.  Simply microwave on high for 30 seconds and add to fruit while warm and smooth.

To create a trifle or mini trifles, layer mousse with crushed cookies,  crumbled cake or macaroons.

To serve as fruit parfaits, layer mousse with berries and/or diced fruit.

This mousse can be served in a pre-made pie shell or served in large bowl, too.