Mousse is a signature dessert dish by French chefs. The base of the mousse can be quite diverse (wine, coffee, chocolate, fruit and berry juices). But besides this, the mousse, which is translated from French as “foam”, includes foaming products (egg white, gelatin, cocoa), as well as sweet substances (sugar, saccharin, molasses or honey). In the summer, the mousse is especially relevant, since it is always served chilled.
Berry mousse recipe is one of the most common. To prepare such a berry dessert, you need to mash fresh or frozen berries (1 tbsp.), Then rub them through a sieve or squeeze through cheesecloth. Squeeze the berries with hot water (2 tbsp.), Boil and strain. Put sugar (3 tablespoons), gelatin (15 gr.) In juice, put on fire and, stirring continuously, bring to a boil. Add the berry puree to the chilled syrup and beat well (you can use a whisk or mixer) to form a foamy mass. Put ready mousse in a bowl and put in a cold place.
A very healthy, cranberry mousse is often made with semolina. Croup replaces egg whites or gelatin, gives volume and thick foam. Well-washed cranberries are kneaded and squeezed juice. Squeezes are poured with water (3 tbsp.), Boiled (5-10 minutes) and filtered. The broth where the cranberries were cooked is not poured, but semolina porridge is cooked on it . Semolina (3 tablespoons) is gradually poured so that lumps do not form. The porridge is cooled, cranberry juice is added and whipped until a thick foam. When the volume doubles, the mousse is poured into vases. A mousse recipe is good to cook in the summer, when hot cereal is not even suitable for a child, and in the winter the mousse is no less useful, since cranberries contain many vitamins and such a variety on the table will certainly increase the rating of each housewife.
When the strawberry season comes, it’s good to make strawberry cappuccino mousse. The strawberry mousse recipe is striking in its originality and piquancy. To make a dessert, you will need gelatin (12 gr.), Milk (500 ml.), Cappuccino (20 gr.), Granulated sugar (3 tablespoons), orange liqueur (10 gr.), Strawberries (100 gr. ), pistachios (2 tablespoons) and a sprig of lemon balm. Heat the milk with cappuccino and add (pre-soaked in water) gelatin, cool the cream, put the whipped cream, mix gently and place in a cold place. Marinate strawberries in liquor and sugar and let stand for a couple of hours. Remove the cream from the refrigerator and cut (two tablespoons) the balls, put them in the vases, pour the pickled strawberries, sprinkle with chopped pistachios and decorate with lemon balm leaves.
French chocolate mousse is prepared strictly according to the recipe. To make the mousse, you will need dark chocolate (450 g.), Powdered sugar (100 g.), Butter (30 g.) And eggs (6 pcs.). Melt the chocolate in a water bath, and boil the syrup from powdered sugar and a few tablespoons of water. Mash the yolks separated from the protein, pour (with a thin stream) into the syrup and beat until the yolks whiten. Melt butter, mix with chocolate and whipped yolks. Whisk the whites separately in a thick foam, transfer them to a chocolate mass and mix. Place the mousse in vases and refrigerate for a couple of hours.
The rhubarb mousse recipe involves adding honey instead of sugar. To prepare the mousse, you need to take honey (3 tablespoons), water (500 ml.), Petioles of rhubarb (300 gr.) And gelatin (2 tsp.). Cut the rhubarb stems into cubes and cook in water (half a glass) until it softens, then strain and rub the rhubarb through a sieve. Add the mashed potatoes to the broth, add the swollen gelatin here and bring to a boil so that the gelatin is completely dissolved. Add honey to the chilled mousse and beat until thick lush foam. Place the dessert in vases and refrigerate for a couple of hours. Then you can enjoy the excellent taste of the musa. It will appeal to everyone.