Calamansi Cloud Mousse
Citrus "Fake Marshmallow" or "Whipped Jelly"
Published: May 13th, 2020 | Last Updated: July 24th, 2021
This melt-in-your-mouth cloud mousse is also known as ‘whipped jelly’ or ‘fake marshmallow’. It is extremely light in texture but has a sorbet-like citrus-y punch. It is airy like a meringue or pavlova, but it doesn’t contain any egg. It is creamy and soft like a mousse but it doesn’t contain any cream. This mousse is egg-less, dairy-free and only contains 3 ingredients without sacrificing flavour or texture. It starts off as a jelly and is whipped until it magically transforms into a light cloud. It is a refreshing dessert that is perfect on its own. It could also be used as a special element for a plated dessert.
Calamansi is a popular sour citrus fruit in the Philippines and is becoming increasingly popular in modern desserts and pastries. It can be hard to come by and so can be substituted with most sour citrus fruits including limes, lemons and yuzu.
- 95g caster sugar
- 210ml water
- 3 gelatin leaves (we used gold, but any leaves will work)
- 55g calamansi juice
- 5g calamansi zest (optional)
- Bring water and sugar to a boil, add zest, turn off the heat and allow to steep for 30 minutes.
- Hydrate the gelatin leaves by soaking them in cold water.
- Warm up the steeped syrup. It should not be simmering or boiling.
- Squeeze the excess water out of the gelatin and add to the syrup. Stir until dissolved.
- Add the calamansi juice and stir to combine.
- Pour the mixture into a bowl through a fine-mesh sieve to take out the zest. Allow to set overnight.
- Once set, put jelly into a stand mixer with the whisk attachment.
- Whisk for 40 minutes on medium-high speed until really frothy. Scrape down the sides periodically. It should look fluffy like a meringue but will not hold peaks.
- Meanwhile, seal one end of a ring mould with plastic wrap and place on a flat tray. This will make sure the mixture is contained within the mould and is easy to unmould later.
- Once the whipped jelly is white and frothy, pour it into the prepared ring mould and place into freezer immediately. Freeze overnight.
- Once set, remove the plastic wrap and run a knife along the inside of the ring to demould. It should slide right out.
- Cut into desired shapes and serve immediately. It is best eaten cold. If left at room temperature for too long, the mixture will become soft and lose its shape.
Stand Mixer: This recipe requires whipping for a very long period of time (40 minutes uninterrupted).
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