Sea Salt Cheese Gradient Mousse: The Aesthetic Ocean-Inspired Dessert You Must Try

Sea Salt Cheese Gradient Mousse — Ocean Dessert

After more than 10 years of experimenting in my kitchen, I still get ridiculously excited when a dessert turns out both beautiful and delicious. 

And this Sea Salt Cheese Gradient Mousse? It looks like an ocean wave captured in a cake mold — soft, bouncy, smooth, and layered in dreamy shades of blue. If you love refreshing desserts, silky mousse textures, and anything aesthetic, this one is going to be your new obsession.

Sea Salt Cheese Gradient Mousse — The Prettiest Ocean Dessert I’ve Made This Year

Why This Recipe Is So Special

I’ve made a lot of mousse desserts, but this one stands out because:

• The ocean blue gradient is visually stunning
• The texture is soft, bouncy, and melts instantly
• The balance of sweet, salty, and creamy flavors is perfect
• The sea salt cheese layer adds a unique depth

This dessert looks fancy, but the steps are surprisingly doable. A little layering, a little patience, and you get a mousse that tastes like a cool sea breeze.

Ingredients

Ocean Blue Gradient Mousse

• 100 ml hot milk
• 15 g gelatin sheets
• 180 ml heavy cream
• 100 g yogurt
• Seaweed protein powder (for the blue color)

Outer Sea Salt Cheese Mousse

• Cream cheese
• Sugar
• A pinch of sea salt
• 180 ml heavy cream
• Hot milk
• 10 g gelatin sheets (softened)

Aquamarine Custard (Sea Blue Milk Jelly)

• 60 ml hot milk
• 40 ml heavy cream
• 5 g gelatin sheets
• Seaweed protein powder

How I Made It

1. Ocean Gradient Mousse Layer

1. Soften the gelatin sheets, then melt them in 100 ml of hot milk.
2. Mix the yogurt with the milk-gelatin mixture until smooth.
3. Whip the heavy cream until slightly thick, then fold it into the mixture.
4. Divide the mousse into three equal portions.
5. Add seaweed protein powder to each portion to create three gradient blues.
6. Pour the lightest layer into a 5-inch mold and freeze for 10 minutes.
7. Add the medium blue layer and freeze for another 10 minutes.
8. Finish with the darkest layer and refrigerate until fully set.

2. Outer Sea Salt Cheese Mousse

1. Beat cream cheese with sugar and sea salt until smooth.
2. Add heavy cream and mix until combined.
3. Melt softened gelatin in hot milk.
4. Mix the milk-gelatin into the cheese mixture until silky.
5. Pour about 130 g of the mixture into a 6-inch mold and freeze for 10 minutes.
6. Place the gradient mousse block in the center.
7. Pour the remaining mixture over the top.
8. Refrigerate overnight to set.

3. Aquamarine Custard (Sea Blue Milk Jelly)

1. Melt softened gelatin in 60 ml hot milk.
2. Whip 40 ml heavy cream until thick.
3. Mix the whipped cream into the milk-gelatin along with a small amount of seaweed protein powder.
4. Pour into small molds and refrigerate until set.
5. Place the aquamarine custard on top of the mousse as decoration.

Qna About The Recipes

1. What ingredients are needed for the Ocean Blue Gradient Mousse Cake?

You’ll need three main components:

• Ocean Blue Gradient Mousse: hot milk, gelatin sheets, heavy cream, yogurt, and seaweed protein powder.
• Outer Sea Salt Cheese Mousse: cream cheese, sugar, sea salt, heavy cream, hot milk, and gelatin sheets.
• Aquamarine Custard: hot milk, heavy cream, gelatin sheets, and seaweed protein powder.

2. How do I achieve the blue gradient effect in the mousse?

Divide the mousse mixture into three equal parts, then add increasing amounts of seaweed protein powder to create light, medium, and dark blue layers. Pour and freeze each layer for 10 minutes before adding the next.

3. Why do I need two different mousse layers in this recipe?

The inner Ocean Gradient Mousse provides the visual blue ombre effect, while the Outer Sea Salt Cheese Mousse adds a creamy, slightly savory contrast that balances the flavor and gives the cake a smooth exterior.

4. How long do I need to refrigerate or freeze each layer?

• Gradient mousse layers: Freeze each layer for 10 minutes before adding the next.
• Outer cheese mousse: Chill the first layer for 10 minutes before inserting the gradient block.
• Final assembly: Refrigerate overnight to fully set.
• Aquamarine custard: Refrigerate until firm before using as decoration.

5. What does the finished cake taste and feel like?

The cake is creamy, airy, and slightly salty-sweet, with a silky texture from the mousse layers. The seaweed protein powder gives a natural ocean-blue color without affecting flavor, while the aquamarine custard adds a soft, jiggly accent on top.

The moment you slice into it… You’ll see that dreamy, layered ocean gradient — light blue to deep sea. And the texture? Soft, bouncy, cool, and smooth. It melts instantly with a salty-sweet creaminess that’s honestly addictive. It’s one of those desserts that looks super advanced, but once you try it, you’ll realize how fun and calming it is to make.