No-Bake Pineapple Cloud Mousse

Prep time: 10 minutes | Chill time: 3–4 hours | Servings: 6-8

2 packets (approx. 80g each) Pineapple-flavored gelatin (Jell-O)
2 cups (500 ml) Boiling water
2 cans (approx. 170g each) Table cream (media crema) or chilled heavy whipping cream
- Note: If using heavy cream, whip it to soft peaks first for an even fluffier texture.
Optional: 1 can of crushed pineapple (well-drained) for added texture.

Dissolve the Gelatin: In a large bowl, pour the boiling water over the two packets of pineapple gelatin. Stir vigorously until the powder is completely dissolved and the liquid is clear.
Cool Slightly: Let the mixture sit for about 5 minutes so it is no longer piping hot but still liquid.
Blend/Mix: * Method A (Blender): Pour the gelatin liquid and the table cream into a blender. Blend on high for 2 minutes until very bubbly and pale. This creates those signature air bubbles seen in your photo.
- Method B (Hand Mixer): Add the cream to the bowl of gelatin and beat with an electric mixer for 3–5 minutes until the mixture doubles in volume and becomes frothy.
Add Fruit (Optional): If you are using crushed pineapple, fold it in gently with a spatula now.
Set: Pour the mixture into a glass Pyrex dish (as shown in your image) or individual ramekins.
Chill: Refrigerate for at least 3 to 4 hours, or until completely firm and “bouncy” to the touch.

The Bubbles: To get the aerated look on top, make sure you blend or whip the mixture long enough to incorporate air before it starts to set.
Cream Temperature: If using “Table Cream” (Media Crema), it blends best at room temperature or slightly cool. If using “Heavy Whipping Cream,” make sure it is very cold.
Serving: This is best served cold directly from the fridge. You can top it with a dollop of whipped cream or a maraschino cherry for a retro look.