Two-Ingredient Creamy Mousse

This recipe yields a velvety, spoonable dessert that tastes remarkably like a high-end fruit mousse.

2 cups (400g) Heavy Cream: Make sure it is very cold. (Alternatively, you can use 2 cans of chilled table cream/creme de leite).
1 sachet (approx. 25g) Instant Fruit Juice Powder: Tang or any similar brand works best. Passion fruit, Lemon, or Strawberry are the most popular flavors for this specific texture.

Preparation: Place your heavy cream in the refrigerator for at least 4 hours (or 30 minutes in the freezer) before starting. Cold cream is the secret to a thick, stable mousse.
Combine: Pour the cold heavy cream into a blender or a large mixing bowl.
Mix: * Blender Method: Turn the blender on low and gradually add the juice powder. Increase the speed to medium. You will notice the mixture thicken almost instantly as the acid in the juice reacts with the fat in the cream.
- Mixer Method: Beat the cream with a hand mixer until it starts to thicken, then sprinkle in the juice powder and continue beating until stiff peaks form.
Set: Pour the mixture into a serving dish or individual ramekins. Use a spatula to smooth the top.
Chill: While it is technically ready to eat immediately, chilling it in the refrigerator for 1 to 2 hours will improve the texture and make it even more refreshing.

For a lighter version: You can blend 1.5 cups of powdered milk, 1 cup of warm water, and 1 sachet of juice powder. It creates a similar “fluff” texture.
Garnish: Top with fresh fruit or a bit of zest to balance the sweetness.