🍎 An incredibly tender and airy no-bake apple dessert! Today we're making two layers at once: a creamy apple soufflé and a truly fluffy apple cloud. I'll show you all the important details to ensure the mixture whips well, sets securely, and turns out soft, porous, and delicious. 🤍

🍏 LAYER 1

• Applesauce - 500 g
• Condensed milk - 90 g / 4 tbsp
• Mriya gelatin - 25 g / 1 package
• Cold water for the gelatin - 90 ml / 6 tbsp
• Lemon juice - 1 tsp
• Vanilla sugar - 1–1.5 tsp
• Salt — 1 pinch

☁️ LAYER 2 — AIRY APPLE CLOUD

• Thick applesauce — 500 g
• Mriya gelatin — 25 g / 1 package
• Cold water — 90 ml / 6 tbsp
• Sugar — 25–30 g / about 2 level tbsp
• Lemon juice — 5–7 g / 1–1.5 tsp
• Vanilla sugar — 1–1.5 tsp
• Salt — 1 good pinch

✨ IMPORTANT POINTS
📌 ABOUT GELATIN

In this recipe, I used regular Mriya gelatin — 25 g (1 package) for each layer. This is the density I liked: the dessert holds its shape well, cuts easily, but remains soft and tender.

If you use gelatin with the specified strength:

• 180 Bloom - about 24-25 g
• 200 Bloom - about 22 g
• 220 Bloom - about 20-21 g

If the gelatin strength isn't specified on the package, for this recipe I would use 25 g per 500 g of applesauce.

You get a truly two-layer apple dessert: a delicate creamy soufflé on the bottom, and a light, porous, and elastic apple cloud on top. 🍎☁️🤍

Happy baking! ❤️