It is easy to guess that the dessert, called "foam", will be something airy, delicate, creamy. Most often, egg whites or special jellies are used for making mousses, but recipes for mousse with semolina are also found: from cranberries, raspberries, strawberries and other berries - there are a lot of options. The cooking technology is quite simple, so even a novice housewife or a man who wants to make his lady happy can cope with the task. Not everyone loves semolina, but hardly anyone will refuse a tasty mousse. And this despite the fact that this dish is all the same porridge, only very, very tasty.
Berry preparation
As you know, cranberries are a fairly acidic berry, so you should not add it to the dish without preliminary processing. Before starting to cook cranberry mousse, it is necessary to defrost it (it is better to do this at room temperature, without using a microwave oven). Thawed berries are washed and squeezed juice. For the recipe, he will need it, and not the whole berry.
Selection of additional ingredients
If you want the mousse to be thicker, it is recommended to take jelly or semolina. Fans of lighter airy desserts recommend using egg whites. To make the mousse more satisfying, take fat cream.
List of required ingredients:
- 3 tablespoons semolina;
- 260 g of fresh cranberries;
- 2 teaspoons of honey;
- 160 g of sugar (can be replaced with powdered sugar in the same amount);
- 2 cups of mineral water.
How to Make Cranberry Mousse
Defrosted and washed berries are squeezed into juice. You can use an ordinary spoon, crush, or blender for this purpose. We transfer the berry mass to a fine sieve or cheesecloth, squeeze the juice. We clean in the refrigerator. We do not throw out the squeeze from the berries, we will use it to make semolina porridge. Fill the squeeze with boiling water, put the pan on the fire. After the mass boils, reduce the heat and cook for 5 minutes. Again, filter the resulting broth, add honey to it. Stir, let the honey dissolve completely. Now pour the indicated amount of sugar and make syrup. After boiling, gradually add semolina. It is very important that there are no lumps. Cook porridge for about 15 minutes.
We remove the pan from the fire. We are armed with a blender. Beat the mass, gradually adding cranberry juice. To prevent the mousse from becoming too watery, do not beat for too long. The resulting mixture is laid out on the prepared container, put in the refrigerator to solidify.
With gelatin
If, nevertheless, semolina porridge is not your favorite dish, then we suggest making cranberry mousse with gelatin. Agree, sometimes children recognize semolina porridge even in a disguised form and find themselves eating it. It is for this case that a recipe with gelatin is useful.
Products:
- 170 g cranberries;
- 210 ml of water;
- 1 pack of gelatin;
- 130 g of sugar;
- icing sugar for decoration.
Cooking method
As in the previous recipe for cranberry mousse, the berry must be grated through a sieve. The juice is sent to the refrigerator. In a glass with water, we dilute gelatin according to the instructions. We are waiting for it to swell. The remaining berries without juice are transferred to the pan, add water and set to boil. In the eighth minute of cooking, add sugar, stirring slowly. We remove from the fire. Add gelatin. Again we interfere with the mass and leave to harden. You can send a refrigerator or leave at room temperature.
Protein
The next option is to make cranberry mousse using whipped proteins. The result is a dessert with a very light texture. Only in this case, the dish will not be frozen or cooled, but baked in the oven.
Required Products:
- 130 g of powdered sugar;
- 4 eggs;
- 0.5 tablespoons (teaspoon) of citric acid;
- 160 g cranberries.
How to cook
When preparing cranberries with semolina according to the previous recipe, the process began with the processing of berries. In this case, the work begins with the preparation of protein mass. In a separate bowl, break the chicken eggs. Using a plastic bottle or other improvised means, we separate the proteins.
Beat the whites for 6-7 minutes, gradually adding lemon juice and powdered sugar. We remove the berry juice, as in the previous recipes, in the refrigerator. Add the squeeze to the proteins, continue to beat them for another 5 minutes. Then gently add cranberry juice. Mix the future cranberry mousse with a spatula well. Preheat the oven to 110 degrees. We spread the mass in pre-cooked forms, send it to bake for 15 minutes. Watch the time closely. Do not overdo the dessert. A crisp will tell about the readiness of the mousse. It is important that the dish remains light and airy inside.
With cream
So, we have already learned how to make mousse from semolina and cranberries, a dessert with cranberry juice and whipped proteins, now we turn to the recipe with cream. This cooking option is very popular in many French restaurants. However, it is not suitable for those who adhere to proper nutrition and count calories. Mousse turns out to be quite fat and satisfying.
What ingredients are required:
- 560 ml of heavy cream;
- vanillin;
- 3 cup cranberries;
- 260 g of powdered sugar;
- gelatin.
Recipe
Pour gelatin with water, stir well, leave it to swell for a while. When it is the right consistency, add fat cream, mix. With the berry we do exactly the same as in the previous cases: defrost, squeeze the juice. Squeeze mix with gelatin and cream. We transfer the mass to the blender bowl and beat well for 10-12 minutes. As soon as it begins to thicken, it will become more airy and foamy, we lay out on the forms. Send cranberry mousse to the cold.
Secrets and Tips for Making Cranberry Mousse
- Experienced chefs say that even a novice hostess will be able to prepare a delicious cranberry dessert, as in a restaurant. The main thing is not to be lazy to beat the mass to the desired consistency. Of course, holding a blender in your hand for 15 minutes is not an easy task, but the result requires it. Only in the case of prolonged and correct whipping can you get the perfect mousse.
- If cranberries are not at hand, then instead of sour berries you can always take currants, raspberries or strawberries. The recipes described above are also suitable for sweet berries.
- If you have taken a recipe with gelatin, then it is better to produce a whipping process in the cold. Place the container with the mass in a larger pan with ice poured on the bottom. Thus, the dessert will turn out correctly cooked, lush, it will easily harden.
- To make the whipping process faster, add a little more powdered sugar. You can use a mixture of sugar and powder. At the stage of whipping the pomace, add sugar, and only then the powder. By the way, many French restaurants use brown sugar. If there is one at home or in the nearest store, then this option will be preferable.
- The dishes in which beating should be roomy enough. In the process, the mass may increase in size.
- To serve gelled sweet desserts, glass vases and ceramic bowls are used. You can use a baking dish if you want to make a dessert that will look like a full-fledged cake. Only in this case, try to thoroughly beat the ingredients so that the mousse does not fall off and does not fall apart when it is taken out of the mold.
- Such desserts are decorated with fresh berries, pieces of fruit, grated chocolate, whipped cream. You can use mint sprigs.