2-Ingredient Strawberry Cloud Mousse

This dessert relies on the air bubbles whipped into the mixture to give it that “cake-like” structure while remaining a melt-in-your-mouth gelatin.

Strawberry Gelatin: 2 packets (about 80g-90g total).
Heavy Cream or Evaporated Milk: 2 cups (approx. 500 ml), chilled very cold.
- Note: You will also need 2 cups of hot water to dissolve the gelatin, but since water is a pantry staple, it’s usually not counted in the “2-ingredient” claim!

Dissolve the Gelatin: In a large bowl, mix the 2 packets of strawberry gelatin with 2 cups of boiling water. Stir until completely dissolved and let it cool to room temperature (but don’t let it set).
Whip the Base: In a separate bowl, whip the chilled heavy cream (or evaporated milk) until it is thick and doubled in volume.
Combine: Slowly pour the room-temperature gelatin into the whipped cream while continuing to whisk at low speed until the color is uniform and the mixture is frothy.
Mold: Lightly grease a Bundt pan or silicone mold with a tiny bit of neutral oil. Pour the mixture in.
Chill: Refrigerate for at least 4 hours, or ideally overnight, until firm.
Unmold: Carefully pull the edges away from the mold with your fingers to break the vacuum, then flip onto a plate.
Finish: Dust the top with powdered milk (as seen in your photo) or powdered sugar for that snowy finish.

The “Magic” Dust: That white powder on top is almost certainly powdered milk (like Nido). It adds a creamy sweetness that balances the tart strawberry without making it soggy like powdered sugar can.
Temperature is key: if the gelatin is too hot, it will melt your cream. If it’s too cold, it will clump. Aim for a “lukewarm” touch.