Double-Layered Gelée de Mousse

Double-Layered Gelée de Mousse

Mix, chill, and voila. The jelly and mousse separate on their own to make two layers. I recommend you make this with orange or Barbados cherries (acerola).

Ingredients: 18 cm ring pan

100 ml
★Heavy cream
100 ml
○100% natural juice
250 ml
○Powdered gelatin
8 g
50 g


1. Mix all ★ ingredients with a whisk.
2. Add ○ ingredients into a slightly large pot. Stir over medium heat and dissolve the gelatin.
3. When the mixture starts to boil, mix in Step 1 in small batches. Mix everything completely, but don't over mix! Briefly is fine.
4. Blanch the ring pan in water. Pour in the mixture (step 3). When it's slightly cooled, chill in the fridge.
5. Remove carefully from the pan to serve.

Story Behind this Recipe

I was trying to make orange mousse when it automatically formed double layers! This super-easy recipe lets you enjoy jelly and mousse in a single bite It'll only take 10 minutes before chilling in the fridge. It might look complicated, but it's actually so ridiculously simple.