How to make milk mousse?

How to make milk mousse? What kind of food is this? You will find answers to these and other questions in the article. Mousse is a delicious French dessert. There are many versions of making this gentle and light treat. The advantages of food are that it sincerely pleases both kids and adults. In addition, the dessert on the table always looks beautiful, and with the options for its design, you can experiment. Some interesting recipes for milk mousse are discussed below.

Classic recipe

To create this goodies you need to have:

• 200 g of sugar;
• milk of any fat content - 800 g;
• vanilla sugar - 0.5 g;
• 30 g of gelatin;
• cinnamon (to taste);
• 100 ml of water.

Cook this milk mousse with gelatin like this:

1. Pour the gelatin into a small plate. Then fill it with boiled water at room temperature and leave for half an hour without covering. When it swells, drain all the water.
2. Pour milk into an enamel pan and set on low heat. Pour sugar there and stir the liquid with a wooden spatula until the crystals are completely dissolved. Bring the milk to a boil.
3. Cool the boiled milk to 80 ° C (this will take you 5-6 minutes.). Send vanilla sugar and gelatin to it. Stir everything with a wooden spatula until the lumps of gelatin are completely dissolved.
4. Leave the mixture to cool to 35 ° C.
5. Beat the milk mixture with a blender until a thick, soft foam appears. You can also use a whisk or mixer.
6. Pour the weightless appetizing mass into the bowls. Send to the lower chamber of the refrigerator to thicken.

Milk mousse can be served both in the form of an evening dessert, and in the morning. Garnish it with a little sprinkle with grated chocolate, fruit, or cinnamon.

Recipe Tips

Experienced housewives recommend the following:

• For this dish, it is better to use milk with a high percentage of fat content.
• Allow the milk to cool slightly before going to send gelatin to it. Otherwise, he will lose his qualities, and the dessert will not thicken.
• Do not put the dessert spread over the dishes in the freezer to speed up the thickening process. Gelatin loses its properties from a very low temperature.
• Would you like to facilitate the process of moving swollen gelatin from a plate to a pan? Submerge the bottom of the plate in warm water. As a result, gelatin is very easy to move.

With chocolate sauce

We take:

• 500 ml of milk;
• 15 g of cow's butter;
• 250 ml cream;
• 125 g of chocolate;
• 10 g of gelatin;
• vanilla sugar (to taste);
• peppermint;
• whipped cream.

Implement this recipe for milk mousse with gelatin as follows:

1. Pour gelatin with cool water, leave to swell. After it, put in a water bath until completely dissolved, strain.
2. Pour gelatin into milk, add vanilla sugar, stir and bring the mixture to a boil. Then refrigerate and whisk until doubled.
3. Add a little food coloring or juice to the mixture if desired. Combine it with a little whipped cream.
4. Put the mass in molds and send for 2 hours in the refrigerator.
5. Melt the chocolate in a water bath, add the cow's butter and cream, warm.
6. Remove the dessert from the tins and serve, garnishing with chocolate and mint leaves. Pour over the sauce.

Banana mousse

And how to make milk mousse with a banana? To create it, you need to have the same components that are listed in the first recipe. You also need to buy one banana. This mousse is prepared traditionally:

1. Add the swollen gelatin to the hot milk.
2. Beat mashed banana, mix with granulated sugar.
3. Combine both masses, beat in a strong foam and place in a bowl for dessert. Garnish with mint leaves.

Cake mousse

This dessert can be made even by the most inexperienced housewife. You will need:

• chocolate bar;
• 4 tbsp. l granulated sugar;
• 3 tbsp. l cognac, brandy, liquor or any other aromatic drink.

Manufacturing process:

1. Melt the chocolate in a water bath.
2. Add sugar, cognac, water (240 ml). Make sure that the chocolate does not overheat, otherwise it will transform into flakes and the food will lose its aesthetic appearance.
3. Once the sugar has dissolved, remove the mass from the heat and let it cool.
4. Beat the mass into a thick foam. Put the finished dessert in a bowl. Put them before serving each other in the form of a pyramid.
5. Garnish each portion of the mousse with whipped cream and grated chocolate.

Stunningly mouth-watering and easy-to-execute mousse will complement any table. And the title of a skilled culinary will be assigned to the mistress of the house.