Contents
Fruits and berries, wash with boiled water. Mash the berries. Grate the crumpled berries through a sieve into a saucepan. Put the pomace in a saucepan, pour hot water, boil. Cook for 7 minutes. Strain the broth through a sieve, pour sugar and gelatin into it. Cook over low heat, remove from the stove when it boils. Add the berry puree to the cooled syrup and beat until smooth. Arrange in bowls. Cool for 2 hours in the refrigerator.
How to cook mousse
You will need – berries or fruits, sugar, water, pectin
1. Select undamaged berries or fruits (fresh or frozen), sort out, put in a colander and rinse well with cooled boiled water.
2. Mash the berries using a crush or wooden spoon.
3. Put a saucepan in the sink, place a fine sieve above it, transfer the crumpled berries into it and rub them with a spoon through a sieve so that the berries acquire a puree-like consistency.
4. Transfer the pomace (what remains in the sieve) to a saucepan, add hot water, boil. Cook for 7 minutes over moderate heat.
5. Strain the resulting broth using a sieve, put the drained liquid on the fire, add sugar (3/4 cup for one glass of berries) and soaked pectin (1 tablespoon for one glass of berries).
6. Boil the syrup over low heat and stir constantly with a wooden spoon, turn off the stove as soon as the syrup boils.
7. Add mashed berry puree to the chilled syrup and beat with a mixer until smooth (the mixture should increase in volume by at least 2 times).
8. Put the ready-made mousse in the bowls and put to cool for a couple of hours in the refrigerator.
Your mousse is ready!
Delicious facts
– Mousse is a sweet dessert usually based on berries, fruits, coffee, cocoa or chocolate.
– To prevent the mousse from spreading, gelatin, proteins, semolina or agar are added to its composition.
– To make the mousse sweet, honey, sugar or molasses are usually added to it.
– To diversify the serving of the mousse to the table, you can decorate it with cookies, coffee beans, a sprig of mint, fresh berries, chocolate or hazelnuts, powdered sugar, whipped cream.
– When boiling mousse, it must be borne in mind that its volume may increase in volume by 2-3 times.
– After boiling, the mousse can be poured into glasses, and after insisting in the refrigerator, simply turn the glasses over onto a plate.
Curd mousse
Products
Cottage cheese – 400 grams
Cream – 6 tablespoons
Raspberries – 200 grams
Powdered sugar – 4 tablespoons
Grape juice – 40 grams
Gelatin – 20 grams
How to make curd mousse
1. Add two tablespoons of cold cream to the gelatin soaked in water, pour the resulting mixture into a saucepan, put it on the stove and heat it constantly, stirring with a spoon until it is completely dissolved.
2. Put the curd in a deep plate, use a mixer to achieve a homogeneous consistency, whipping the curd mass using the most powerful mode for 5-7 minutes.
3. Combine the chilled cream with three tablespoons of powdered sugar, beat on the most powerful setting until the mass thickens strongly (if the cream has increased in volume, acquired a shiny shade and turned into a thick, not vague mass, you can turn off the mixer).
4. Spoon the whipped cream into the curd mass, add the diluted gelatin and mix gently evenly.
5. Combine raspberries, grape juice and 2 tablespoons of powdered sugar, beat the berry sauce until smooth.
6. Arrange the curd mousse in glasses and let cool in the refrigerator for at least half an hour.
7. Pour raspberry sauce over the mousse before serving.
Chocolate muss
Products
Chicken egg – 1 piece
Cream (fat content 30-33%) – 6 tablespoons
Dark chocolate (70-80% cocoa) – 75 grams
Grape juice – 2 tablespoons
How to make chocolate mousse
1. Put a large pot of water on a moderate heat, put a smaller pot in it, boil the water in the lower pot, put dark chocolate in the upper pot and melt it in the resulting water bath.
2. Pour two tablespoons of grape juice into the melted chocolate, stir with a spatula, turn off the heat.
3. Add the separated yolk to the chocolate mass, beat with a whisk, let cool well.
4. Whisk the cold cream on a powerful setting until stable peaks are formed (the cream should stop spreading and acquire a thick consistency) and transfer it to the chocolate, stir gently with a spoon.
5. Beat the protein with a whisk and gradually add to the chocolate mass in parts, using a spatula, slowly stir from the edges to the center, stirring only in one direction (for example, clockwise).
6. Arrange the finished mousse in deep plates and chill in the refrigerator for two or an hour.
7. Before serving, decorate the mousse with grated chocolate or sprinkle with powdered sugar.
How to make cranberry mousse
Products
Cranberries – 2 cups
Semolina – 6 tablespoons
Water – 2 liters
Sugar – 2 cups
How to make cranberry mousse
1. Sort out the cranberries, wash and put in a bowl, add half a glass of boiled cold water and mash with a crush, put the berry mass in a sieve and grind (set aside the resulting juice).
2. Pour the resulting berry mass from a sieve with water and boil, cook for 7 minutes, remove from the stove and let the mixture cool.
3. Put a large saucepan in the sink, place a fine sieve over it and pour the berry broth into it.
4. Put the saucepan from the sink with the drained liquid on the fire, add 2 cups of sugar, stir with a spoon and boil the syrup.
5. Slowly add semolina into the syrup, and, stirring constantly with a spoon, cook for 20 minutes.
6. Remove the resulting mass from the heat and cool without putting it in the refrigerator.
7. Combine the cooled mass with the juice obtained at the beginning, and beat using a mixer for 5-7 minutes (the readiness of the mousse is determined by an increase in the volume of the mass by at least 2 times).
8. Arrange the cranberry mousse in deep bowls and refrigerate for 2-3 hours.
Strawberry mousse
Products
Strawberries (fresh or frozen) – 2 cups
Sugar – half a glass
Gelatin – 2 tablespoons (12 grams)
Cream, 33% fat – 250 milliliters
Lemon juice – 1 tablespoon
How to cook strawberry mousse
1. Sort out the strawberries (if necessary, defrost a little), put in a fine sieve and rub until a puree-like berry mass is formed.
2. Pour lemon juice into a saucepan with grated strawberries, add sugar, bring to a boil with constant stirring.
3. Pour gelatin into a saucepan and dilute with cold water, leave for half an hour, then add 2 tablespoons of boiling water.
4. Put a saucepan with gelatin on a low heat and heat the mixture until the gelatin is completely dissolved, without waiting to boil.
5. Cool the mixture with gelatin at room temperature, transfer the berry puree into it and beat until a foamy mousse (the readiness of the mousse is determined by an increase in the volume of the mass by at least 2 times).
6. Chill the cream and whip it, then mix gently with the strawberry mass.
7. Spread the mousse on deep plates and cool.
Berry mousse on semolina
Products
Raspberries – 300 grams and 15 grams for garnish
Water – 2 glasses
Sugar – 1 glass
Cream, 33% fat – 200 milliliters
Decorating chocolate – 20 grams
Powdered sugar for decoration – 2 tablespoons
How to cook mousse with berries on semolina
1. Sort the raspberries, clean them of garden debris, put them in a sieve and pass through a sieve into a bowl.
2. Cover the strained raspberry juice and put it in a cool place.
3. The cake left over from straining raspberries, put in a saucepan, pour 2 glasses of water and put on fire.
4. Cook for 5 minutes after boiling over medium heat, stirring regularly.
5. Strain the raspberries into a saucepan again, add sugar and bring to a boil.
6. As soon as the first signs of boiling appear, start pouring semolina in a thin stream.
5. Cook semolina for 15 minutes with regular stirring, cool at room temperature.
6. Add raspberry syrup to semolina, beat with a mixer.
7. Whip the cream.
8. Put the mousse in the bowls in layers: a layer of cream, then grated chocolate, then a raspberry mixture.
9. Decorate the mousse with fresh raspberries and refrigerate for 2 hours.
Fruit mousse on semolina
Products
Fresh fruits (apple, orange, sliced bananas) – 2,5 cups
Semolina – 6 tablespoons
Water – 4 glasses
Sugar – 2 cups
How to cook fruit mousse with semolina
1. In a saucepan, heat five glasses of water on the stove, add two glasses of sugar, stir with a spoon until completely dissolved.
2. Sort out and wash the fruits or berries, peel and puree if necessary with a blender, sieve or meat grinder.
3. Add two cups of fruit puree to the boiling syrup and, stirring constantly with a spoon, bring to a boil.
3. Add 6 tablespoons of semolina in a thin stream to the boiling syrup (without stopping stirring) and boil for another 15 minutes.
4. Remove the resulting semolina mixture from the stove, allow to cool completely, and then, using a mixer, beat into a mousse that is homogeneous in consistency.
5. Stand the finished semolina mousse in the refrigerator before serving.
Apple mousse
Products
Apples – 500 grams
Gelatin – 15 grams
Sugar – 1/2 cup
Water – 2 glasses
How to make apple mousse
1. Choose a sweet variety of apples (like “White filling” or “Candy”), rinse the fruits, cut into medium slices and remove the core.
2. Place prepared apples in a saucepan with water, cook for 15 minutes (if, when piercing the apple, it becomes soft, then it is ready).
3. Remove the fruits from the syrup, cool, use a sieve to wipe until a puree mass is formed.
4. Dilute half a glass of sugar in 2 cups of hot boiled water.
5. Soak gelatin in water, mix it with syrup.
6. Pour the syrup into the applesauce, cool slightly and beat the mousse until a white hue is formed (the mass should increase in volume by at least 2 times).
7. Arrange the finished mousse on deep plates and cool.