Layers of white and blue white chocolate mousse and tart strawberry sauce. You can make these dessert cups what ever size you want to. You can make them small (perfect for parties) or you can make them large.
This recipe will make 4-8 oz, 6-5/6 oz or 8-4 oz desserts. We like using ¼ pint or wide mouth ½ pint mason jars for these desserts.
Dissolve the gelatin in the water then let stand until all the water is soaked up. Heat the milk until hot but not boiling, remove from the heat and stir in the gelatin.
Pour the hot milk over the white chocolate chips and salt. Stir until the chips are melted.
Divide the mixture in half and stir the butterfly pea flower powder into one portion. Let cool to room temperature or until no longer warm to the touch.
Whip the cream with the vanilla (if using) to medium peaks (be careful not to over whip). Fold half the cream into the blue mixture then divide evenly between your serving jars/cups. Tap the cup on the counter to evenly distribute. Place in the refrigerator until the top is set just enough to hold the white mousse (about 20 minutes).
Fold the rest of the whipped cream into the remaining white chocolate mixture. Carefully put on top of the blue mousse. Cover and refrigerate until set.
For the Strawberry Sauce
Dice the strawberries then place about half of them into a small saucepan with the sugar and lemon juice. Cook over medium/low heat until they turn saucy, start to thicken slightly and develop a deep red color. Remove from the heat and stir in the remaining strawberries. Cool completely before placing on top of the mousse.
Notes
These mousse desserts are best when you eat all the layers together rather than one layer at a time. For that reason a shorter, wider cup/jar is preferred.