Mousse's Recipe

Mousse is a firm dessert dish of French chefs. The base of mousse can be quite diverse (wine, coffee, chocolate, fruit and berry juices). But in addition, mousse, which in French means "foam", includes foaming products (egg white, gelatin, cocoa), and sweet substances (sugar, saccharin, molasses or honey). In summer, mousse is especially relevant, since it is served in a refrigerated form.

The recipe for mousse from berries is one of the most common. To make such a berry dessert you need to crumble fresh or frozen berries (1 tbsp.), Then wipe them through a sieve or squeeze through gauze. Squeeze the berries with hot water (2 tablespoons), boil and strain. In the juice put sugar (3 tablespoons), gelatin (15 gr.), Put on fire and, stirring constantly, bring to a boil. In the cooled syrup, add the berry puree and beat well (you can use a whisk or a mixer) to form a foamy mass. Put the ready mousse in the chopsticks and put it in a cold place.

Very useful, cranberry mousse is often cooked with semolina. Groats replace egg whites or gelatin, gives volume and thick foam. Rinse well the cranberries and squeeze out the juice. Squeezes pour water (3 items), boil (5-10 min.) And filter. The broth, where the cranberries were brewed, is not poured out, but the semolina is cooked on it . Mannoy groats (3 tablespoons) are poured gradually so that no lumps are formed. Porridge cool, add cranberry juice and whisk to thick foam. When the volume is doubled, the mousse is poured into vases. The recipe for mousse is well prepared in the summer, when hot porridge is not even appropriate for a child, and in winter mousse is no less useful, since cranberries contain many vitamins and such variety on the table will certainly raise the rating of each housewife.

When the strawberry season comes, it's good to cook mousse cappuccino with strawberries. The recipe for mousse with strawberries strikes with originality and piquancy. For the preparation of dessert, you will need gelatin (12 g.), Milk (500 ml.), Cappuccino (20 g.), Sugar (3 tablespoons), orange juice (10 g.), Strawberry (100 g. ), Pistachios (2 tablespoons) and a branch of melissa. Preheat the milk with cappuccino and add (pre-soaked in water) gelatin, cool the cream, put the whipped cream, gently mix and put in a cold place. Strawberry marinate in the liqueur and sugar and let stand for a couple of hours. Remove the cream from the refrigerator and cut out (with two tablespoons) balls, put them in vases, pour marinated strawberries, sprinkle with crushed pistachios and decorate with leaves of melissa.

French chocolate mousse is prepared strictly by prescription. For the preparation of mousse you will need dark chocolate (450 grams), powdered sugar (100 grams), butter (30 grams) and eggs (6 pcs.). In a water bath, melt the chocolate, and from the powdered sugar and a few spoonfuls of water, cook the syrup. Separated from protein yolks, pour, pour (a thin stream) into the syrup and whisk until the yolks whiten. Melt butter, mix with chocolate and whipped yolks. Separately, whisk the whites in a thick foam, transfer them to a chocolate mass and mix. Spread the mousse in a bowl and put in the refrigerator for a couple of hours.

The recipe for mousse with rhubarb supposes the addition, instead of sugar, of honey. To make mousse, you need to take honey (3 tablespoons), water (500 ml.), Petioles of rhubarb (300 gr.) And gelatin (2 tsp). Chop the rhubarb to cut into cubes and boil in water (half a glass) until it softens, then strain and wipe the rhubarb through a sieve. Puree to add to the broth, here add the swollen gelatin and bring to a boil, so that the gelatin is completely dissolved. In chilled mousse add honey and beat until thick thick foam. Dessert put in vases and put for a couple of hours in the refrigerator. After that you can enjoy the wonderful taste of musk. He will like everyone.