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Bacardi Strawberry Mousse

Contributed by: Chris, WebAdmin. of


  • 1 pkg. frozen strawberries, thawed 300 mL
  • 1 cup sugar 250 mL
  • 1/2 cup BACARDI White rum 125 mL
  • 2 packages of unflavoured gelatin
  • 2 1/2 cups whipping cream­divided 625 mL
  • 1/2 cup water 125 mL


Soften gelatin in 1/2 cup (125 mL) water. Heat over low heat until gelatin is dissolved. Cool to room temperature.

Purée strawberries in food processor or blender. Add sugar and mix well. Add cooled gelatin, and stir well.

Place mixture in refrigerator until it starts to set.

Whip 1 1/2 cup (375 mL) of the cream.

Remove strawberry mixture from refrigerator, add rum and mix well. Fold in whipped cream. Pour into a 2 quart (2 L) soufflé dish or ser-ving bowl. Refrigerate.

When firm, decorate with remaining whipped cream­whipped 1 cup (250 mL) and fresh sliced strawberries.

To Make This Recipe Suitable For A Gluten Free Diet:

Eliminate Barcardi white rum.

Serving Size: Serves 4-6

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