How to make fruit mousse. Cooking mousses: recipes, photos, reviews

With an airy, melting texture, a variety of flavors and options, traditional and vegan options, this dish will please everyone, even the pickiest of eaters.

Of course, with the current market revelry, there is no problem finding a ready-made dish for dessert. Cakes, cookies, pastries - everything is at your service, as well as a dubious composition. There are situations when an important event is coming up, but there is no time to cook "compound" sweets. Prepare the mousse - it is easy to make, looks great in portioned bowls, which eliminates the need for slicing and additional serving. And you can find the mousse recipe below to your liking.

Origin

It is logical that such an exquisite and light dish comes from France. You can even say more - it is her signature touch, able to give a flair of the Champs Elysees to any meal.

By and large, the mousse is characterized not so much by the basic provisions as by the physical characteristics at the exit. So, he keeps "on three elephants":

  • bright taste;
  • air texture;
  • stability.

Bright taste

Only your imagination can limit you here. There is no basic mousse recipe suitable for everyone without exception - you are free to choose from what you like, provided that this ingredient has an intense taste. You can turn to the classics and choose dark chocolate - it is aromatic in itself and does not require additional elements, although sour berries can make the taste richer.

All kinds of fruit and berry purees, starting with the usual apples and ending with exotic passion fruit, will be appropriate.

airy texture

This item is characterized by an abundance of air bubbles that fill each spoonful of mousse with lightness and tenderness. Whipped cream, French, Swiss or Italian meringue can provide it. If the dessert is meant to be vegan, then you can use finely ground semolina. It is enough to cook the well-known semolina porridge on the basis of your choice, cool and beat, beat, beat until the desired texture is reached.

Stability

This item is provided by fixers - gelatin and agar-agar. The first is added chilled, so it will be appropriate in recipes with whipped cream, but the second is only boiled, so you should limit yourself to fruit purees and meringues. The exception is chocolate mousses with a high percentage of cocoa content, they are quite persistent on their own.

Recipes

Consider the basic principles of making mousses. The recognized master in this field is Pierre Erme, who knows how to bring something of his own to the banal classics, thanks to which the taste moves to a new level.

So let's make chocolate mousse. Herme Salted Caramel Recipe:

  • bitter chocolate, percentage to taste - 100 grams;
  • granulated sugar - 50 grams;
  • water - 1 tbsp. a spoon;
  • butter - 30 grams;
  • salt - a pinch;
  • cream with a fat content of at least 33% - 50 grams;
  • chicken eggs - 3 pieces.

In a saucepan, boil caramel from water and sugar, making sure that the mixture does not burn. It should take on a light caramel hue.

Separately, melt the cream with butter, add the mixture to the caramel. If as a result of this lumps of caramel appeared, then heat the mass over low heat for a minute, stirring vigorously with a whisk. After that, strain the mass through a sieve.

It is important to remember that chocolate mousse (the recipe used for this does not matter) requires correct work with chocolate - it must not be overheated, as this capricious product can curdle. Melt it in a water bath, while the bottom of the bowl with chocolate should not touch the water.

As soon as the mass has melted, beat in 3 yolks one at a time. Add the resulting cream to the caramel and mix well. Separately, beat 3 egg whites to a stable foam, stir into the caramel-chocolate mixture and spread the resulting mousse into four bowls. Refrigerate for at least 2 hours, ideally overnight.

The peculiarity of this mousse is that salt is used - it makes the taste of chocolate more vivid and expressive.

If you want to make banana mousse, this recipe will come in handy here too, just replace the mixture of caramel, chocolate and yolks with mashed three bananas and a couple of tablespoons of lemon juice.

Now we offer a recipe for a classic English apple mousse with cider:

  • apples (preferably green) - 3 pieces;
  • water - 100 ml;
  • cider - 300 ml;
  • lemon juice - 1 teaspoon;
  • gelatin - 2 sheets or 1.5 teaspoons;
  • cream - 250 ml;
  • sugar - 50 grams;
  • cinnamon - optional.

Peel the apples, chop coarsely and simmer in a saucepan with sugar, water and lemon juice until soft. Grind the mass in a blender until smooth.

In parallel with this, put the cider on the fire and evaporate it until its volume is reduced to 5-6 tablespoons. When preparing this apple mousse for children, the recipe can be changed by taking fruit juice instead of cider. In the resulting mixture, dissolve the gelatin pre-soaked in cold water. Whip the cream until firm peaks, stir in the applesauce, gelatin mixture and, if desired, cinnamon. Pour into bowls, refrigerate for 2 hours. You can apply.

Here’s a vegan cranberry mousse recipe that’s great for Lent:

  • cranberries - 200 grams;
  • sugar - 200 grams;
  • water - 450 ml;
  • finely ground semolina - 60 grams.

Rinse the cranberries, squeeze the juice out of it and set it aside - it will not be needed in this dish. Pour the squeezed berry with water and boil for 10 minutes, then strain.

Add sugar to the resulting fruit drink, bring to a boil again. Add semolina, stirring constantly. Boil for a quarter of an hour.

This berry mousse, the recipe of which we describe, can be made from any fruit that you like if you wish.

Cool the resulting berry porridge and beat well until an airy consistency is obtained. Divide the mixture between bowls, refrigerate for 4 hours, then serve.

prospects

It should be noted that mousses can be used both as an independent dish and in cakes, which are very popular in French cuisine - they are called entremets, and they are a complex structure of different types of mousses and jelly of varying degrees of density.

In this role, this dessert becomes an excellent substitute for heavy, fatty creams in cakes. Saturate the biscuit with syrup, spread the air mass on top, focusing on any suitable mousse recipe, and decorate with fruit - you're done!

Mousses one of the curious inventions in the field of cooking, which over time has taken a firm place as a dessert on our table. Even a novice cook can make such a dessert, especially since the recipes are not particularly difficult. Mousse owes its appearance to the efforts of French confectioners, because it is the French who own the palm in the field of creating desserts.

The method of preparing the dish is based on the use of traditional technology. The recipe may differ in the fruit component, which is the base of the dessert and stabilizers, the task of which is to give the dessert the desired consistency and shape. The word mousse in French means "foam", so the dish is based on the process of creating a thick, dense mass, the taste of which is regulated by various sweet ingredients.

You can prepare a dish from fruits and berries, use milk cream, cocoa or chocolate. In any case, the basic recipe and method of preparation does not change. The main, stabilizing part of the dessert is prepared using egg whites or gelatin. Semolina has excellent culinary qualities for this purpose. Thanks to the stabilizers, the mousses have the correct shape, have an original taste and appearance, which can be seen in numerous photos.

Mousses based on fruit juices, using fresh or frozen berries, have become very popular, both among children and adults. It is the sweet and sour taste inherent in most fruits and berries and the aroma that makes it possible to achieve an amazing taste effect. Plus, this dessert is quick and easy to make. We bring to your attention the recipes of the most popular mousses, which are prepared on the basis of fruits or berries.

More often, juice squeezed from berries, boiled fruits or fruit puree is used to make dessert. In this case, the stabilizer is gelatin, which provides the finished dish with transparency and shape stability. Children like mousses with gelatin, while a semolina-based dessert is much more satisfying.

With raspberries

Paying tribute to French cuisine, we offer the first recipe for a raspberry dessert - exquisite and truly special. For this we need:

  • half a glass of water;
  • a tablespoon of gelatin;
  • four glasses of raspberries, you can have a frozen berry;
  • a glass of sugar;
  • two egg whites;
  • cream - 300 gr.

First you need to prepare raspberry juice and soak gelatin in water. Press the berries manually or with a juicer. Remove the seeds from the juice with a sieve and pour water over it. Add sugar to a container with juice and put on fire to prepare syrup. The syrup is boiled for 10 minutes, then add the prepared gelatin. Stir the syrup until the gelatin is completely dissolved. We set the finished raspberry base to cool.

Now it's time for the other ingredients. Beat the egg whites with a mixer until a thick, homogeneous foam is obtained, after which we pour the finished syrup into a container with foam. Mousse will not be complete if you do not add whipped cream to the composition. We prepare the cream and then mix with the syrup.

With strawberry

Similarly, you can make strawberry mousse. The recipe in this case will differ only in the amount of the berry component. For this we need:

  • 150 g fresh strawberries or 200 g frozen berries;
  • 150 g of sugar;
  • gelatin - 3 g;
  • citric acid - 3 g;
  • glass of water;
  • 100 g sugar and 100 g strawberries for making syrup.

Squeeze the juice from the berries and put it in the refrigerator. Pour the resulting cake with water, add sugar and gelatin to the pan. We cook everything together over low heat until a thick, homogeneous mass is obtained. Then we mix the syrup with the finished juice, pour it into molds and put it all in the refrigerator.

Now it's time to prepare strawberry syrup for dessert dressing. We take the remaining 100 g of berries, pour water and pour sugar. Boil the syrup for 5 minutes, then carefully pour it into a separate bowl. Pour the cooled syrup onto the prepared mousse, after which we serve dessert on the table.

Fruity on semolina

As an alternative, you can try making semolina mousses. In this case, the recipe indicates the use of semolina instead of gelatin, which acts as a stabilizer and filler. The most interesting thing is that making such a dessert is very simple and fast. Semolina quickly swells and has good stickiness. In a frozen state, such a dessert will perfectly hold the desired shape.

We offer a recipe for a dish of raspberries and semolina. We will need:

  • raspberry 800 g;
  • water 0.5 l.;
  • two tablespoons of semolina;
  • 50 g sugar.

We prepare the mousse as follows. We squeeze the juice from the berries, and pour the resulting cake with water and put on fire. Bring the broth to a boil and pour semolina in a thin stream. It is important to constantly stir the contents of the pan during the cooking process in order to avoid the formation of lumps. We bring the semolina porridge to the required density and only after that we fill the contents with raspberry juice. Recipes based on semolina are quite popular.

Pour the cooled dessert into molds and put in the refrigerator. In the photo on the Internet you can see options for decorating desserts before serving. In this case, it is important to make the mousse tasty and original in appearance.

Video recipe for making strawberry mousse

in the form of mousse, and I always thought that it was very difficult to cook it yourself

It turns out that there is nothing particularly difficult in its preparation.

French "mousse" means foam.

It follows logically that for the preparation of mousse, products (fruits, berries, vegetables, meat, fish, seafood, liver) are pre-crushed until a homogeneous mass is obtained, after which they are whipped into foam.

In order to keep such an airy structure of the mousse as long as possible, a gelling agent is added to the whipped components - gelatin or egg whites.

Mousses are prepared in the same way as jelly from fruit juices, berries, syrups, jams, honey, wine.

For mousses, syrup with gelatin is prepared in the same way as for jelly.

Gelatin is soaked in a large amount of cold water, and when it swells (after about an hour), the excess water is drained and the gelatin is introduced into the boiling syrup with continuous stirring. Bring to complete dissolution of gelatin and remove from heat.

You can make mousse without gelatin,

brewing in syrup with continuous stirring semolina for 15-20 minutes. Cereals take about 80-100 g per 1 liter of syrup.

The prepared syrup with gelatin or semolina is cooled almost to room temperature and whipped into a fluffy, thick, stable foam, placed in a larger bowl with cold water.

When the mass of the mousse increases in volume by 2-2.5 times, the mousse is poured into molds or into vases and placed in a cold place to solidify. Mousse can be poured over fruits and berries.

Some types of mousses are prepared without gelatin or semolina.

Raspberry mousse

(French cuisine)

Ingredients:

0.5 cup cold water

.st. l. gelatin, 4 cups fresh or frozen raspberries, 1 cup granulated sugar, 2 egg whites, 1.5 cups of 30% cream.

Cooking

Soak gelatin in water. Squeeze 3/4 cup of juice from raspberries, add water to it, put sugar and cook over low heat to make a syrup. Put all the raspberries in the syrup and cook for another 10 minutes, add the prepared swollen gelatin and stir until it dissolves. Pass everything through a sieve, cool.

Beat the egg whites until a fluffy thick, but not dry foam is formed and pour them into the syrup.

Lightly whip the cream on ice, combine them with the syrup and beat again. Pour into molds and refrigerate.

Berry mousse

Ingredients:

1 cup berries, 2 cups water, 3/4 cup granulated sugar, 15 g gelatin.

Cooking

Sort fresh berries, rinse in cold water, mash and rub through a hair sieve. Pour the pomace from the berries with hot water, boil and strain. Put sugar and soaked swollen gelatin into the resulting juice. Bring the syrup to a boil with continuous stirring in an enamel saucepan. Place the saucepan with the syrup in cold water. Put berry puree into the chilled syrup and beat until a homogeneous foamy mass is formed.

As soon as the mass thickens slightly, quickly pour it into molds or bowls and cool.

Strawberry mousse

Ingredients:

2 cups of berries, 1 liter of water, 2-3 tbsp. l. granulated sugar, 1 tbsp. l. gelatin, citric acid to taste.

Cooking

Rub the prepared berries through a sieve and put in the cold. Boil sugar syrup, add pre-soaked filtered gelatin and bring to a boil, mix with pureed berries

When it cools down a bit, beat with a whisk until a homogeneous mass is obtained and put into vases or into deep saucers for solidification.

Before serving, place the mold in hot water for 30 seconds, the mousse will easily separate from the walls.

Sea buckthorn mousse

Ingredients:

2 cups of sea buckthorn, 4 cups of water, 1 cup of granulated sugar, 30 g of gelatin.

Cooking

Sort fresh or frozen sea buckthorn, rinse, discard, mash, dilute with a glass of water and wipe through a sieve. Pour the squeezes with 3 cups of water, bring to a boil, strain. Put sugar and pre-prepared gelatin into the strained broth, bring to a boil with continuous stirring until the gelatin dissolves. Then cool the broth a little, add the pureed sea buckthorn and beat with a whisk until a homogeneous lush mass is formed.

When the mass begins to thicken, pour it into molds and cool.

Orange and lemon mousse

Ingredients:

1/4 lemon, 0.5 orange, 40 g sugar syrup, 100 g water, 4 g gelatin.

Cooking

Pour boiling water over lemon and orange, then cut off the zest from them in the form of a thin ribbon, and then squeeze the juice out of them. Add sugar syrup, zest, gelatin pre-soaked in cold water to boiling water, boil, stirring, and remove from heat.

Allow the syrup with gelatin to cool to room temperature, pour the squeezed juice into it and beat until the whole mass turns into a fluffy white foam.

The whipped mass immediately, while it has not yet frozen, pour into a bowl and refrigerate.

Musk apricot

Ingredients:

3 proteins, 100 g sugar, 1 lemon, 1.5 tsp. gelatin, 200 g apricots with syrup, waffles.

Cooking

Whisk egg whites with sugar. Combine lemon zest and lemon juice with apricot compote soaked in syrup and steamed gelatin and mix easily with crushed compote apricots and protein foam.

Put the mass into glass creams, put a whole apricot on top, sprinkle with chopped waffles, let it harden for several hours.

Chocolate mousse

Ingredients:

50 g chocolate, 1 egg, 50 g sugar syrup, 200 g milk, 7 g gelatin, 100 g cream, berry syrup.

Cooking

Grated chocolate, raw egg and sugar syrup

mix well, dilute with hot milk, add pre-soaked gelatin. Bring the mixture to a boil and, stirring constantly, heat without boiling until it thickens slightly, then remove from heat and allow to cool.

Whip the cream into a thick foam, combine them with the chilled mass and lightly mix everything with a spoon from the bottom up. Then shift the mass into a mold and put it in the cold.

Served in bowls or deep dessert plates. Drizzle with berry syrup when serving.

Honey mousse with nuts

Ingredients:

1 cup nuts, 2 tbsp. l. honey, 3 egg whites.

Cooking

Finely chop or grind nuts. Bring honey to a boil. Beat the chilled squirrels into a thick foam and mix with hot honey. Cook over low heat, stirring. Add nuts. Put the mass into bowls, decorate with nuts, cool. Served with cold milk or

Honey mousse

Ingredients:

1 cup honey, 4 egg yolks, 4 egg whites, 3/4 cup heavy cream.

Cooking

Grind the yolks, gradually adding honey, cook the resulting mass over low heat until thickened with constant stirring, cool. Beat the cooled proteins into a thick foam, combine with the honey mass, stir, arrange in portioned dishes, cool.

Instead of proteins in mousse, you can put thickly whipped cream.

Poppy mousse

Ingredients:

20 g of poppy seeds, 100 g of cream, 20 g of powdered sugar, 20 g of raisins, 5 g of orange peel, 5 g of gelatin.

Preparing

Poppy

Steam and pass through a meat grinder with a frequent grate. Whip cream. Add powdered sugar to the whipping end, then washed raisins, poppy seeds, orange zest and gelatin dissolved in hot form.

Transfer the finished mousse to bowls or deep dessert plates. When serving, you can decorate with cookies.

Mousse Benedictine (French Cuisine)

Ingredients:

750 ranet apples, 60-65 g of powdered sugar, 2 proteins, 0.5 cups of Benedictine liquor (or other), 10 pieces of sugar, juice of half a lemon, 150 g of milk or cream.

Cooking

Cut the apples into 4 parts, without peeling or removing the seeds, put in a saucepan, add a little water and cook until they become soft (20 minutes). Skip the boiled apples through a meat grinder, dry the resulting puree over very low heat. At the end, add powdered sugar and beat the mixture. Dissolve lump sugar in 0.5 cups of water, heat until the syrup turns white and slightly caramelized. Add lemon juice. Pour the bottom and inner walls of the mold with the resulting caramel.

Into the chilled applesauce, fold the whites whipped into a thick foam, add

Raspberry mousse

Ingredients: 1 can of well-chilled condensed milk, 1 bag of any red jelly (raspberry, cherry, strawberry), 500 grams of raspberries, 1 lemon, whipped cream

Cooking Instructions:

.Prepare the jelly: in a separate container, pour the jelly powder with 150 milliliters of boiling water, mix and leave to cool. The jelly should cool well and be slightly warm.

Puree the raspberries in a food processor and strain through a sieve to remove the seeds.

Squeeze lemon juice into raspberry puree, pour a can of condensed milk and the cooled jelly solution.

lemon mousse

Ingredients:

1 lemon, 3/4 cup sugar, 15 grams gelatin, 2 cups water

Cooking Instructions:

Soak gelatin in water.

Pour 3 tablespoons of water into a separate container, pour sugar and mix everything thoroughly. Boil. Put the zest of 1/2 lemon and pre-prepared gelatin into the hot syrup.

.Squeeze the juice from the lemon and pour it into the hot syrup, stirring constantly. Boil.

.Pour the resulting mixture into another container. Place this container in cold water or on ice. Using a metal whisk, beat this mass until a homogeneous foamy mass is obtained.

When the mass begins to thicken, stop beating, quickly pour the mousse into molds and refrigerate.

On the table with lemon mousse, separately in a gravy boat, you can serve berry syrup or red wine sauce.

banana mousse

Ingredients:

2 bananas, 200 g cream or 2 egg whites, 1 tbsp. l. powdered sugar, 1 tsp lemon juice.

Cooking

Grind the peeled bananas until a homogeneous mass is obtained, add lemon juice. Whip cream, add

powdered sugar and cooked banana-new mass.

Another way: beat the egg whites and add the banana mass in parts, when the mass thickens, put in the refrigerator

Any mousse found below is a great idea for a quick and healthy dessert that will delight even the pickiest of guests.

Strawberry mousse - recipe for the evening

Strawberry mousse, the recipe of which is presented below, will be a real discovery for all lovers of this berry. Such a dessert becomes a decoration of any table, and you can cook it even in winter, replacing fresh strawberries with frozen ones.

Ingredients:

  • cream 33% - 250 ml;
  • strawberries - 400 g;
  • sugar - 2 tbsp. spoons;
  • gelatin - 1 tbsp. a spoon;
  • water - 3 tbsp. spoons;
  • mint - for decoration.

Cooking

Strawberries must be washed and dried, then chopped in a blender to a puree consistency. Next, you need to add sugar to the mass and grind it again in a blender.

Gelatin should be soaked in cold water and left to swell. After that, you need to send the dishes with gelatin to a water bath and wait for it to dissolve completely, and then mix with the strawberry mass.

The cream must be whipped until foam is obtained, after which it is mixed with strawberries in parts. The resulting should be poured into molds and sent to the refrigerator. If you prepare the dish in the morning, you can eat it in the evening, returning from work.

Berry mousse - a recipe for the lazy

Ingredients:

  • berries (any choice) - 1 tbsp.;
  • sugar - ½ tbsp.;
  • semolina - 4 tbsp. spoons;
  • water - 500 ml.

Cooking

It takes a minimum of effort and time to prepare. The first step is to grind the berries to a puree state, it is best to do this in a blender. The juice from the berry puree must be squeezed out and drained into a separate bowl.

In the resulting mixture, add sugar, water, semolina and send it to the fire. The mass should be cooked for 7-10 minutes over low heat until thickened, after which you need to mix the boiled berries with the previously squeezed juice and pour the mousse into molds.

Chill the dish in the refrigerator before serving.

Fruit mousse - recipe for 30 minutes

The berries that were used in the previous recipe can be replaced with any other fruit, such as peach or mango. Otherwise, follow the steps above.

Apple mousse - recipe with semolina

Ingredients:

  • apple - 4 pcs.;
  • water - 500 ml;
  • semolina - 2 tbsp. spoons
  • sugar - 150 g.

Cooking

Apples must be peeled, cut into small cubes and boiled in water over low heat, it will take 20-25 minutes in time. The finished apple mass must be mixed with sugar and semolina and simmered over low heat for another 5 minutes, then pour into molds and let it cool.

Orange mousse - recipe with gelatin

Ingredients:

  • orange - 2 pcs.;
  • gelatin - 36 g;
  • sugar - 150 g;
  • water - 3 tbsp.

Cooking

The first step is to soak the gelatin in cold water, after which you can start preparing the rest of the ingredients.

Oranges should be peeled and juiced. Pour the zest with water and simmer for 5 minutes, then mix with gelatin and sugar and bring the mixture to a boil. Lastly, add the juice, then remove the dishes from the stove and cool the mass.

The cooled orange mass must be beaten with a mixer and poured into molds, which should then be sent to the refrigerator. You can eat the dish in a few hours.

Banana mousse - recipe for 20 minutes

Ingredients:

Cooking

The recipe for making banana mousse is extremely simple. First you need to peel the fruit and grind them into a liquid mass, adding lemon juice to it.

In a separate bowl, beat sugar and cream, then add them to the banana mass and mix all the ingredients thoroughly. You can serve the dish immediately by spreading the mousse in bowls, but it is better to send it to the refrigerator for several hours.


Calories: Not specified
Time for preparing: 20 minutes


An original, unusually beautiful dessert always serves as a decoration for any festive table and does honor to the hostess of the house. If you want to surprise your guests with a gourmet dish, prepare fruit mousse with cream according to my recipe and all your guests will appreciate your culinary skills with delight. And if, after looking at the photo of the dessert, it seems to you that “mission impossible”, then you are deeply mistaken. The recipe is very simple, and the whole difficulty in making mousse is to lay out neat, even layers of multi-colored fruit puree without staining the glasses.
Delicious airy fruit mousse with cream will satisfy even the most fastidious gourmets with its wonderful taste.
Recall that last time we cooked.




To prepare the dessert we need:
- Strawberry;
- mango;
- kiwi;
- sugar infused with vanilla pods;
- cream 30% fat.

How to cook with a photo step by step

1. Prepare all ingredients. The amount of fruit is up to you. As practice shows, such a dessert does not happen much.




2. To make our delicious fruit and creamy mousse please not only the stomach, but also the eyes, serve it in beautiful glasses, laying out the fruit masses in layers. The first layer is kiwi. It must be cleaned of skins and beat with a blender in mashed potatoes. Kiwis should be ripe, soft and sweet. Pour puree into glasses.




3. The next layer of dessert is mango mousse. Peel it and beat it with a blender too. Mangoes are best taken overripe than underripe. Otherwise, you risk getting a sour dessert.






4. The third layer is strawberry. If the strawberries are sour, you can add a little sugar while whipping. Gently spoon the strawberry puree over the mango. Put the filled glasses in the refrigerator.




5. In the meantime, prepare the creamy dessert layer. Cold cream must be whipped with sugar. For dessert dishes, I always prepare sugar by insisting it on vanilla pods, but if you do not have such sugar, then use regular sugar with the addition of vanilla from bags. The cream must be well whipped, they should not spread.




6. Fill a pastry bag fitted with a star tip with buttercream and squeeze it over the fruit mousse, which has cooled sufficiently. Garnish with a sprig of fresh mint and serve immediately.






Bon appetit everyone!
Author: Lilia Purgina




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