Wash fruits and berries with boiled water. Crush the berries. Grind the crushed berries through a sieve into a saucepan. Put the pomace in a saucepan, pour hot water, boil. Boil 7 minutes. Strain the broth through a sieve, pour sugar and gelatin into it. Cook over low heat, remove from stove when it boils. Add the berry puree to the cooled syrup and beat until smooth. Divide into creamers. Cool for 2 hours in the refrigerator.
How to cook mousse
You will need – berries or fruits, sugar, water, pectin
1. Select intact berries or fruits (fresh or frozen), sort, put in a colander and rinse well with cooled boiled water.
2. Mash the berries using a crusher or a wooden spoon.
3. Place a pan in the sink, place a fine sieve over it, put the crushed berries into it and rub them with a spoon through the sieve so that the berries acquire a puree-like consistency.
4. Put the pomace (what is left in the sieve) into 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 fire, add sugar (3/4 cup for one glass of berries) and soaked pectin (1 tablespoon for one glass of berries).
6. Cook the syrup over low heat and stir constantly with a wooden spoon, turn off the stove as soon as the syrup boils.
7. Add the pureed berry puree to the chilled syrup and beat with a mixer until smooth (at the same time, the mixture should increase in volume by at least 2 times).
8. Arrange the finished mousse in bowls and put it in the refrigerator to cool for a couple of hours.
Your mousse is ready!
Mousse is a sweet dessert usually based on berries, fruits, coffee, cocoa or chocolate.
– In order for the mousse not to spread, gelatin, proteins, semolina or agar are added to its composition.
– To make the mousse sweet, usually honey, sugar or molasses are added to it.
– To diversify the serving of mousse to the table, it can be decorated with cookies, coffee beans, a sprig of mint, fresh berries, chocolate or nut chips, powdered sugar, whipped cream.
– When cooking mousse, it must be taken into account that its volume can 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 on a plate.
Cottage cheese – 400 grams
Cream – 6 tablespoons
Raspberries – 200 grams
Powdered sugar – 4 tablespoons
Grape juice – 40 grams
Gelatin – 20 grams
How to prepare cottage cheese mousse
1. Add two tablespoons of cold cream to the gelatin soaked in water, pour the resulting mixture into a saucepan, put on the stove and heat constantly stirring with a spoon until completely dissolved.
2. Put the cottage cheese in a deep plate, use a mixer to achieve the formation of a homogeneous consistency, beating 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 mode until the mass thickens strongly (if the cream has increased in volume, acquired a brilliant shade and turned into a thick, not vague mass, you can turn off the mixer).
4. Put whipped cream into the curd mass with a spoon, add diluted gelatin and gently mix evenly.
5. Combine raspberries, grape juice and 2 tablespoons of powdered sugar, beat the berry sauce until smooth.
6. Divide the curd mousse into glasses and let it cool in the refrigerator for at least half an hour.
7. Before serving, top the mousse with raspberry sauce.
Chicken egg – 1 piece
Cream (fat content 30-33%) – 6 tablespoons
Dark chocolate (70-80% cocoa) – 75 grams
Grape juice – 2 tablespoons
How to cook chocolate mousse
1. Place a large saucepan with water over moderate heat, place a smaller saucepan in it, boil the water in the lower saucepan, place dark chocolate in the upper saucepan and melt it in the resulting water bath.
2. Pour two tablespoons of grape juice into melted chocolate, mix with a spatula, turn off the heat.
3. Add the separated yolk to the chocolate mass, beat with a whisk, let cool well.
4. Whip the cold cream on a powerful mode until stable peaks form (the cream should stop spreading and acquire a thick consistency) and transfer them to the chocolate, mix gently with a spoon.
5. Beat the protein with a whisk and gradually add to the chocolate mass in parts, slowly mix with a spatula from the edges to the center, while stirring only in one direction (for example, clockwise).
6. Divide the finished mousse into deep plates and cool in the refrigerator for two or hours.
7. Before serving, decorate the mousse with grated chocolate or sprinkle with powdered sugar.
How to cook cranberry mousse
Cranberry – 2 cups
Semolina – 6 tablespoons
Water – 2 liters
Sugar – 2 cups
How to cook cranberry mousse
1. Sort 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 the resulting juice aside).
2. Pour the resulting berry mass from the sieve with water and boil, cook for 7 minutes, remove from the stove and let the mixture cool.
3. Put a large pot in the sink, place a fine sieve over it and pour the berry broth into it.
4. Put the pan 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 introduce semolina into the syrup, and, constantly stirring 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 at least 2 times).
8. Spread the cranberry mousse into deep bowls and put in the refrigerator for 2-3 hours to cool.
(fresh or frozen) – 2 cups
Sugar – half a cup
Gelatin – 2 tablespoons (12 grams)
Cream 33% fat – 250 milliliters
Lemon juice – 1 tablespoon
How to cook strawberry mousse
1. Sort 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 the saucepan with gelatin on a quiet fire and heat the mixture until the gelatin is completely dissolved, without waiting for it 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 at least 2 times).
6. Cool the cream and whip it, then gently mix with the strawberry mass.
7. Distribute the mousse in deep plates and cool.
Berry mousse on semolina
Raspberries – 300 grams and 15 grams for decoration
Water – 2 cups
Sugar – 1 cup
Cream with a fat content of 33% – 200 milliliters
Chocolate for decoration – 20 grams
Powdered sugar for decoration – 2 tablespoons
How to cook mousse with berries on semolina
1. Sort raspberries, clean from garden debris, put 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. Put the cake left over from filtering the raspberries into a saucepan, pour 2 cups of water and put on fire.
4. Cook for 5 minutes after boiling over medium heat, stirring regularly.
5. Once again strain the raspberries into a saucepan, add sugar and bring to a boil.
6. As soon as the first signs of boiling appear, start pouring the 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 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 put in the refrigerator to infuse for 2 hours.
Fruit mousse on semolina
Fresh fruits (apple, orange slices, sliced bananas) – 2.5 cups
Semolina – 6 tablespoons
Water – 4 cups
Sugar – 2 cups
How to cook fruit mousse on 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 and wash fruits or berries, if necessary, peel and puree 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. In a thin stream, add 6 tablespoons of semolina to boiling syrup (without stopping stirring) and boil for another 15 minutes.
4. Remove the resulting semolina mixture from the stove, allow to cool completely, then beat using a mixer into a mousse of a uniform consistency.
5. Keep the finished semolina mousse in the refrigerator before serving.
Apples – 500 grams
Gelatin – 15 grams
Sugar – 1/2 cup
Water – 2 cups
How to make apple mousse
1. Choose a sweet variety of apples (such as “White Pouring” or “Candy”), wash the fruits, cut into medium slices and remove the core.
2. Place the prepared apples in a pot of water, cook for 15 minutes (if the apple becomes soft when pierced, then it’s 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 applesauce, cool slightly and beat the mousse until a white tint is formed (in this case, the mass should increase in volume by at least 2 times).
7. Arrange the finished mousse in deep plates and cool.