Gelatin blooms at exactly 140°F—one degree higher and your strawberry clouds collapse into sugary soup.
Strawberry Cloud
Indulge in the ultimate guilt-free treat with our Strawberry Cloud! This delightful dessert combines fluffy whipped egg whites and fresh strawberries to create a light and airy sensation that’s perfect for satisfying your sweet tooth while keeping your waistline in check. Enjoy every heavenly bite without the extra calories!
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
The Story
This airy dessert traces back to 1920s Soviet Russia when state-sponsored cookbook writers desperately needed cheap puddings that looked fancy—they discovered that whipping hot gelatin into fruit creates foam magic that transforms three peasant ingredients into something that could fool a Romanov, spreading across Eastern Europe faster than communism itself.
Regional Twist
In Poland's Kraków region, they substitute half the strawberries with tart gooseberries and add a shot of żubrówka vodka during whipping, creating a boozy cloud that's become the unofficial dessert of university celebrations.
📝 Ingredients
Shopping List
- 20 grams gelatin
- 300 grams strawberries
Pantry Items
Amounts also listed in instructions below
- 100 grams water
👨🍳 Instructions
- 1
Chop 300 grams of any berries.
- 2
Dissolve 20 grams of gelatin in 100 grams of water.
- 3
Heat the water and add it to the berries.
- 4
Whip for 10 minutes until thick consistency.
- 5
Pour into a mold.
- 6
Refrigerate for a couple of hours until the airy dessert is ready.
💡 Pro Tips
- ✓Bloom gelatin in cold water for 5 minutes before heating to prevent clumping and ensure smooth dissolution - gelatin needs to hydrate fully before melting at 80°C.technique80°C melting point
- ✓Heat the gelatin mixture to exactly 60-70°C, not boiling, because temperatures above 80°C break down gelatin's protein chains and reduce gelling strength by 50%.technique60-70°C optimal temp
- ✓Whip the mixture when it reaches 15-20°C to trap maximum air - gelatin begins setting at 25°C, so timing this temperature window is crucial for achieving the cloud texture.timing15-20°C whipping temp
- ✓Use a 6:1 ratio of fruit to gelatin (300g:20g) for optimal gel strength - this creates a firm yet airy texture that won't collapse under its own weight.ingredient6:1 fruit to gelatin ratio
- ✓Refrigerate for minimum 4 hours at 4°C because gelatin reaches full gel strength only after complete temperature equilibration throughout the dessert.timing4 hours at 4°C
Share this recipe
Prep
15
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Gelatin blooms at exactly 140°F—one degree higher and your strawberry clouds collapse into sugary soup.
Strawberry Cloud
Indulge in the ultimate guilt-free treat with our Strawberry Cloud! This delightful dessert combines fluffy whipped egg whites and fresh strawberries to create a light and airy sensation that’s perfect for satisfying your sweet tooth while keeping your waistline in check. Enjoy every heavenly bite without the extra calories!
The Story
This airy dessert traces back to 1920s Soviet Russia when state-sponsored cookbook writers desperately needed cheap puddings that looked fancy—they discovered that whipping hot gelatin into fruit creates foam magic that transforms three peasant ingredients into something that could fool a Romanov, spreading across Eastern Europe faster than communism itself.
Regional Twist
In Poland's Kraków region, they substitute half the strawberries with tart gooseberries and add a shot of żubrówka vodka during whipping, creating a boozy cloud that's become the unofficial dessert of university celebrations.
📝 Ingredients
Shopping List
- 20 grams gelatin
- 300 grams strawberries
Pantry Items
Amounts also listed in instructions below
- 100 grams water
👨🍳 Instructions
- 1
Chop 300 grams of any berries.
- 2
Dissolve 20 grams of gelatin in 100 grams of water.
- 3
Heat the water and add it to the berries.
- 4
Whip for 10 minutes until thick consistency.
- 5
Pour into a mold.
- 6
Refrigerate for a couple of hours until the airy dessert is ready.
💡 Pro Tips
- ✓Bloom gelatin in cold water for 5 minutes before heating to prevent clumping and ensure smooth dissolution - gelatin needs to hydrate fully before melting at 80°C.technique80°C melting point
- ✓Heat the gelatin mixture to exactly 60-70°C, not boiling, because temperatures above 80°C break down gelatin's protein chains and reduce gelling strength by 50%.technique60-70°C optimal temp
- ✓Whip the mixture when it reaches 15-20°C to trap maximum air - gelatin begins setting at 25°C, so timing this temperature window is crucial for achieving the cloud texture.timing15-20°C whipping temp
- ✓Use a 6:1 ratio of fruit to gelatin (300g:20g) for optimal gel strength - this creates a firm yet airy texture that won't collapse under its own weight.ingredient6:1 fruit to gelatin ratio
- ✓Refrigerate for minimum 4 hours at 4°C because gelatin reaches full gel strength only after complete temperature equilibration throughout the dessert.timing4 hours at 4°C