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Cloudy cheese and jelly foam with a fruity cloud - photo 1
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Cloudy cheese and jelly foam with a fruity cloud

Desserts Desserts for Kids 90 min Medium 7 wyświetleń ~41.11 PLN - (0)
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Description

A light, fluffy cheese mousse on a crumbly biscuit base, topped with a delicate, transparent jelly made from fruit juice and fresh raspberries. This is an original interpretation of the classic 'mousse with jelly' — instead of just a pressed mousse, I propose a layered dessert: a creamy mixture based on mascarpone and cream, thickened with a small amount of gelatin, which gives a velvety texture, and a fruit jelly with pieces of fruit floating like little clouds. The dish is inspired by nostalgic sweet snacks from the 90s, but in a modern 'Sweet Blog' style — elegant on the plate, visually light, and very photogenic. It pairs perfectly with afternoon coffee, family gatherings, children's birthdays (you can skip the gelatin and use pectin/agar for vegans), and also as a dessert to serve in cups at summer gatherings. Flavor profile: creamy, slightly tangy taste thanks to lemon and raspberries, sweetness of sugar balanced by the richness of mascarpone; visually: contrast of the beige base, snow-white mousse, and ruby jelly with fruit.

Składniki (14)

Servings:
8
  • Vanilla extract 5 g
  • Whole grain biscuits 200 g
  • Butter 100 g
  • Mascarpone 250 g
  • 30% heavy cream 400 ml
  • Powdered sugar 120 g
  • Gelatin (powder) 20 g
  • Milk 60 ml
  • Fruit juice (raspberry or mixed) 250 ml
  • Fresh raspberries (or mixed berries) 150 g
  • Lemon (zest and juice) 1 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • White chocolate (optional) 50 g
  • Fresh mint (optional) 10 g
💰 Szacowany koszt dania: ~41.11 PLN (5.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base: place the biscuits in a large plastic bag or bowl. If using a bag, seal it and then crush the cookies with a rolling pin into fine crumbs (they should be without large chunks, but do not need to be powdered). If using a food processor, pulse for 20–30 seconds until fine crumbs form.

Ingredients: Whole grain biscuits
Use a steel rolling pin or the mixing attachment in a food processor. Do not crush the cookies for too long — too fine crumbs can make the base too dense after adding the fat.
2

Melt the butter: place the butter in a small saucepan and heat on very low heat until completely melted, without allowing it to boil. You can also melt the butter in the microwave in short 15-second bursts. Wait 1 minute for the butter to stop foaming.

Ingredients: Butter
Use a small saucepan or microwave-safe bowl. Do not overheat the butter — it should be liquid and clear, not brown.
3

Combine: transfer the crushed biscuits to a bowl, pour in the melted, slightly cooled butter and mix with a wooden spoon until the crumbs are evenly moistened and can be pressed together firmly — the consistency should resemble wet sand.

Ingredients: Whole grain biscuits, Butter
Use a medium-sized bowl and a spatula. Sample: take a tablespoon of the mixture and squeeze it tightly in your hands — it should form a compact cookie without excess fat oozing out.
4

Line the pan: transfer the cookie dough to a springform pan with a diameter of 22–24 cm or a square pan measuring 20x20 cm. Spread it evenly and press down with the bottom of a glass or a spoon, so that the base is compact and level. Place the pan in the refrigerator for at least 20 minutes to allow the base to set.

Ingredients: Whole grain biscuits, Butter
The best is a springform pan with a removable bottom. Press the mixture firmly so that the base is compact — otherwise, it will fall apart when cutting.

Cheese mousse

5

Soak the gelatin: weigh 20 g of gelatin and divide it into two parts (about 12 g for the cheese mass and 8 g for the jelly). In a small bowl, add 12 g of gelatin and pour in 60 ml of cold milk. Leave it for 5–7 minutes until the gelatin swells and becomes thick.

Ingredients: Gelatin (powder), Milk
Use a small bowl. If the gelatin does not swell after 10 minutes, check the expiration date — inactive gelatin will not set. Do not heat the mixture yet.
6

Heat the gelatin: transfer the swollen gelatin with the milk to a small saucepan and heat over very low heat, stirring constantly, until the gelatin is completely dissolved and the liquid is clear (about 30–60 seconds). Be careful not to bring it to a boil — a temperature at which the steam gently ripples is sufficient.

Ingredients: Gelatin (powder), Milk
Use a small saucepan and a silicone spoon. If you have a thermometer, the temperature should not exceed 60°C.
7

Prepare the cheese base: in a large bowl, place the mascarpone, add 80 g of powdered sugar, the grated zest of half a lemon (about 1/2 teaspoon of zest), and 5 g of vanilla extract. Mix with a spatula until the mixture becomes smooth and silky (about 1–2 minutes).

Ingredients: Mascarpone, Powdered sugar, Lemon (zest and juice), Vanilla extract
Use a metal or glass bowl and a spatula. Do not mix too long electrically (especially with mascarpone) — quick hand mixing is enough to avoid curdling the mixture.
8

Whip the cream: pour well-chilled heavy cream (400 g) into a chilled bowl and beat with a mixer on medium speed for the first 1–2 minutes, then increase the speed until soft peaks form (about 3–4 minutes). Towards the end of whipping, add 40 g of powdered sugar and a pinch of salt, and whip for another 30–40 seconds until stiff but velvety peaks are achieved.

Ingredients: 30% heavy cream, Powdered sugar, Salt
Use a metal bowl and cold mixer attachments. Note: do not overwhip — the cream can curdle and turn into butter. Soft peaks easily combine with mascarpone.
9

Combine the mascarpone and cream: add 1/3 of the whipped cream to the mascarpone mixture and gently fold with a spatula to loosen the cream. Then, pour in the dissolved, slightly cooled gelatin in a thin stream, slowly mixing it into the center of the mixture. Once the gelatin is incorporated, gently fold in the remaining whipped cream using an upward motion to maintain fluffiness. The mixture should be silky, light, and should not flow like a thin cream.

Ingredients: Mascarpone, 30% heavy cream, Gelatin (powder)
Use a silicone spatula. Before pouring the gelatin into the cream, check the temperature — the gelatin must be warm, but not hot (around 40–45°C), so as not to dissolve the structure of the mascarpone.
10

Add lemon: squeeze the juice from half a lemon (about 1/2 lemon) and gently fold it into the mixture for freshness — be careful not to add too much juice so as not to thin out the cream. Taste the mixture — it should be slightly sweet with a distinct but subtle tartness.

Ingredients: Lemon (zest and juice)
Use a strainer to squeeze out the juice to avoid seeds in the mixture. If the mixture seems too loose, place it in the refrigerator for 10 minutes before spreading.

Assembly

11

Spread the cheese mixture over the chilled base: take the mold out of the fridge and evenly distribute the mousse over the base. Use a long spatula or spoon to smooth the surface. The mixture should cover the base to a thickness of about 2–3 cm.

Ingredients: Mascarpone, 30% heavy cream
Use a spatula to smooth it out. If the mixture is runny, place the pan in the fridge for 10–15 minutes to slightly set before proceeding with the next steps.

Fruit Jelly

12

Prepare the fruit jelly: pour the remaining gelatin (about 8 g) into a bowl with 2–3 tablespoons of cold fruit juice, set aside for 5 minutes to swell. In a saucepan, heat the remaining juice (the rest from 250 ml) over low heat with 40 g of powdered sugar until hot (do not boil). Add the swollen gelatin and stir until completely dissolved and the liquid is clear.

Ingredients: Gelatin (powder), Fruit juice (raspberry or mixed), Powdered sugar
Use a small saucepan and stir with a wooden spoon. Do not allow the juice to boil — it is enough for it to be very hot to dissolve the gelatin.
13

Let the juice cool slightly: leave the hot jelly for 5–8 minutes until it stops steaming heavily but is still liquid. During this time, evenly distribute the fresh raspberries over the cheese mixture — you can sink some of the fruits and leave some on top for decoration.

Ingredients: Fruit juice (raspberry or mixed), Fresh raspberries (or mixed berries)
If the jelly is too hot, pouring it over the cream can melt it and ruin the appearance. Check the temperature by touching the side of the spoon — it should be warm, not hot.
14

Pour the jelly: slowly and evenly pour the cooled jelly over the surface of the raspberry cheesecake mixture. Pour from a low height and use a spoon at the edge to soften the stream and avoid disturbing the cream.

Ingredients: Fresh raspberries (or mixed berries), Fruit juice (raspberry or mixed)
Use a small pitcher or spoon for controlled pouring. After pouring, gently shake the mold to remove air bubbles — but not vigorously, so as not to mix the layers.

Cooling and serving

15

Cooling: place the dessert in the refrigerator for at least 3 hours (preferably 4–6 hours) until the layers are completely set. The jelly should be firm to the touch, and the cream slightly springy. After cooling, gently run a knife along the inner edge of the mold to make it easier to remove.

It's best to chill on the bottom shelf of the refrigerator. If you're using a springform pan, cut around the edges with a knife and open the ring. Remember that cooling for too short a time will result in a runny jelly.

Decoration and serving

16

Decoration: before serving, you can top with grated white chocolate or mint leaves. Cut the dessert with a sharp knife dipped for a moment in hot water and dried — cutting with a clean, warm knife gives even slices.

Ingredients: White chocolate (optional), Fresh mint (optional)
Use a long, thin knife for cutting. If serving in cups, use dessert spoons and decorate the portions with single raspberries.

Fun Fact

💡

Jelly mousse is a variation of popular homemade desserts that often arose from the need to use simple ingredients — gelatin and whipped cream. Layering cream and jelly appeared in home cooking as a way to achieve an attractive visual effect without baking.

Best for

przyjęcia rodzinne urodziny dzieci letnie popołudnie z kawą

Tips

🍽️ Serving

Serve chilled, preferably after it has completely set. When cutting into portions, dip the knife in hot water and wipe it after each cut to ensure the slices are even and smooth. For added texture, sprinkle crunchy almond flakes or cookie crumble just before serving.

🥡 Storage

Store in the refrigerator for up to 3 days covered with plastic wrap (to prevent absorbing odors). The jelly may gently release juice after 48 hours — you can refresh the decoration before serving. Do not freeze: the texture of the cream and jelly will be ruined.

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