Condensed Milk Cream with Strawberry Mousse
A showstopping two-layer dessert with a silky condensed milk custard on the bottom and a light, airy strawberry mousse on top. No oven needed — just a stovetop and your fridge do all the work. It's effortlessly elegant and always draws compliments at the table.
🛒 Ingredients
8 servings
- 1 can (395 g) sweetened condensed milk
- 790 ml whole milk
- 125 ml cold milk (to dissolve the cornstarch)
- 2 eggs, yolks and whites separated
- 2 heaped tablespoons cornstarch
- 2 packets strawberry gelatin (about 170 g total)
- 6 tablespoons sugar
- 500 ml boiling water (for the gelatin)
- 500 ml cold water (for the gelatin)
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Directions
- 1
Combine the condensed milk, 790 ml of milk, and egg yolks in a saucepan. Cook over medium heat, stirring constantly.
- 2
Dissolve the cornstarch in the 125 ml of cold milk, then stir this mixture into the hot pan. Keep stirring until a thick, smooth, glossy cream forms.
- 3
Pour the cream into a deep glass dish. Let it cool to room temperature, then refrigerate.
- 4
Dissolve the gelatin packets in 500 ml of boiling water, stirring vigorously for 2 minutes.
- 5
Add 500 ml of cold water and 2 tablespoons of sugar. Stir well and let cool to lukewarm.
- 6
Beat the egg whites with the remaining 4 tablespoons of sugar until stiff, glossy peaks form.
- 7
Gently fold the meringue into the lukewarm gelatin using a spatula, taking care to preserve the volume.
- 8
Pour the strawberry mousse over the chilled cream in an even layer.
- 9
Refrigerate for at least 4 hours — or overnight — before serving straight from the dish.
💡 Chef's Tip
Wait until the gelatin is only lukewarm before folding in the meringue. If it's still too warm, the egg whites will deflate and the mousse will turn flat instead of fluffy.
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