Ingredients Cranberry mousse
| Cranberries | 250.0 (gram) |
| sugar | 200.0 (gram) |
| edible gelatin | 27.0 (gram) |
| water | 650.0 (gram) |
Method of preparation
The base for the mousse (syrup with gelatin), prepared in the same way as for the jelly (p. 337), is cooled to 30-40 ° C and whipped until the mixture turns into a fluffy mass. Then quickly, without allowing to completely solidify (at a temperature of 30-35 ° C), the mousse is poured into molds and cooled. Before leaving, the form with mousse is 2/3 of the volume dipped for a few seconds in warm water. The mousse is cut into portions, put in a bowl or vase and poured with cranberry sauce (rec. No. 578) or fruit syrup, or natural berry syrup at the rate of 20 g per serving .. Mousse is not allowed to be whipped in an aluminum bowl, as this changes its color and gives a metallic taste.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 81.9 kCal | 1684 kCal | 4.9% | 6% | 2056 g |
| Proteins | 2.3 g | 76 g | 3% | 3.7% | 3304 g |
| Fats | 0.06 g | 56 g | 0.1% | 0.1% | 93333 g |
| Carbohydrates | 19.3 g | 219 g | 8.8% | 10.7% | 1135 g |
| organic acids | 1 g | ~ | |||
| Alimentary fiber | 0.8 g | 20 g | 4% | 4.9% | 2500 g |
| Water | 81 g | 2273 g | 3.6% | 4.4% | 2806 g |
| Ash | 0.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 5 μg | 900 μg | 0.6% | 0.7% | 18000 g |
| Retinol | 0.005 mg | ~ | |||
| Vitamin B1, thiamine | 0.005 mg | 1.5 mg | 0.3% | 0.4% | 30000 g |
| Vitamin B2, riboflavin | 0.005 mg | 1.8 mg | 0.3% | 0.4% | 36000 g |
| Vitamin B6, pyridoxine | 0.02 mg | 2 mg | 1% | 1.2% | 10000 g |
| Vitamin B9, folate | 0.2 μg | 400 μg | 0.1% | 0.1% | 200000 g |
| Vitamin C, ascorbic | 3.5 mg | 90 mg | 3.9% | 4.8% | 2571 g |
| Vitamin PP, NE | 0.4318 mg | 20 mg | 2.2% | 2.7% | 4632 g |
| niacin | 0.05 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 30.5 mg | 2500 mg | 1.2% | 1.5% | 8197 g |
| Calcium, Ca | 11.1 mg | 1000 mg | 1.1% | 1.3% | 9009 g |
| Magnesium, Mg | 1.9 mg | 400 mg | 0.5% | 0.6% | 21053 g |
| Sodium, Na | 20.4 mg | 1300 mg | 1.6% | 2% | 6373 g |
| Phosphorus, P | 10 mg | 800 mg | 1.3% | 1.6% | 8000 g |
| Trace Elements | |||||
| Iron, Fe | 0.2 mg | 18 mg | 1.1% | 1.3% | 9000 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 0.02 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.9 g | max 100 г |
The energy value is 81,9 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Cranberry mousse PER 100 g
- 28 kCal
- 399 kCal
- 355 kCal
- 0 kCal
Tags: How to cook, calorie content 81,9 kcal, chemical composition, nutritional value, what vitamins, minerals, method of preparation Cranberry mousse, recipe, calories, nutrients