Chocolate mousse: homemade recipes. fruit mousse

Ingredients:

• Raspberries - 1 kg
• Manna groats - 3-4 tbsp. topped spoons
• Sugar - to taste
• Water - 2-3 glasses

Squeeze the juice from the raspberries and put it in the refrigerator to cool. Berries pour water, boil and strain. Add sugar to the strained broth and boil again. Then, with continuous stirring, pour in a thin stream into the decoction of semolina. Boil for about 5 minutes over low heat and remove from the stove. When the mass has cooled, add chilled juice to it and beat with a mixer until the volume doubles. Divide the mousse into molds and garnish with raspberries.

orange mousse

Ingredients:

• Oranges - 2 pcs.
• Lemon - 1 pc.
• Sugar - 200 g
• Water - 2.5 cups
• Gelatin - 2 tbsp. spoons

Pour gelatin with cold water and place in a water bath to dissolve. Boil sugar syrup, pour gelatin into it, bring to a boil and remove from heat. Finely grate the orange zest and add to the syrup. Then add juice squeezed from oranges and lemon. Close the bowl with a lid and cool to room temperature. Then strain the syrup through cheesecloth and beat with a mixer. Divide the mixture into molds and refrigerate. Before serving, put the molds in hot water for 1 minute so that the mousse easily falls behind the dishes.

Red currant mousse

Ingredients:

• Red currant - 200 g
• Sugar - 100 g
• Semolina - 50 g
• Water - 2 glasses

Wash red currants, mash, pour hot water, add sugar and boil. Then strain into a bowl, rub the berries through a sieve, combine with the broth, bring to a boil, add semolina and cook, stirring, for 8-10 minutes. Cool the finished mass to a temperature of 40 degrees, then beat, pour into molds and cool completely.

Gooseberry mousse

Ingredients:

• Gooseberries - 400 g
• Sugar - to taste
• Eggs (squirrels) - 3 pcs.
• Gelatin - 5 g

Rinse the gooseberries, stew, add sugar and, stirring, boil. Then cool the mass, add egg whites and gelatin, previously swollen in water and diluted. Beat everything into a thick foam. Put the resulting mass into a glass dish and garnish with gooseberries. Serve the mousse with cold milk or vanilla sauce.

Chocolate mousse

Ingredients:

• Dark chocolate - 110 g
• Eggs - 4 pcs.
• Zest of 1 orange
• Some orange juice

Melt the chocolate in a water bath. Beat egg whites into a strong foam.

Add orange zest, juice to egg yolks and pour the mixture into melted chocolate, mix. Then add to the protein mass.

Divide the mousse into molds or glasses and refrigerate overnight.

lemon mousse

Ingredients:

• Eggs - 3 pcs.
• Zest of 1 lemon
• Lemon juice - to taste
• Cheese mass - 80 g
• Powdered sugar - 3/4 cup

Separate the yolks from the whites. Add the grated zest of one lemon and lemon juice to the yolks. Thoroughly grind the cheese mass with powdered sugar. Beat egg whites well.

Then mix all the ingredients with a mixer. Pour the mousse into molds and refrigerate immediately.

wine mousse

Ingredients:

• Eggs (yolks) - 4 pcs.
• Eggs - 1 pc.
• Powdered sugar - 120 g
• White wine - 80 g

Heat water in a large saucepan. Whisk the yolks, egg and icing sugar in a small saucepan with a mixer. Then put it in a large pot of boiling water, and gradually adding wine, continue whisking until foam forms. Pour the finished mousse into 4 glasses.

coffee mousse

Ingredients:

• Heavy cream - 1 cup
• Milk - 2 tbsp. spoons
• Eggs (yolks) - 4 pcs.
• Sugar - 5-6 tbsp. spoons
• Instant coffee - 1 teaspoon

Add ice-cold milk to cold cream and beat with a mixer until fluffy. Separately, beat the yolks, gradually adding sugar and coffee to them. Then gently mix the two masses and arrange in molds. Put the molds in the refrigerator for 2-4 hours. Serve the mousse to the table, garnished with chocolate chips.

milk mousse

Ingredients:

• Milk - 800 ml
• Sugar - 200 g
• Gelatin - 30 g
• Vanilla sugar - 1 sachet

Boil milk, add sugar, vanilla sugar, add swollen gelatin and bring everything to a boil. Cool the finished mixture to 30-35 degrees, then beat until a fluffy mass is formed. Then pour the mousse into molds or glasses and cool.

curd mousse

Ingredients:

• Gelatin - 12 g
• Canned peaches (halves) -2 pcs.
• Yogurt (low fat) - 250 g
• Curd - 200 g
• Vanilla sugar - 2 sachets
• Powdered sugar - 50 g
• Cream - 100 ml
• Berries - 250 g

Soak gelatin in 6 tbsp. spoons of cold water for 5 minutes. Make peach puree. Dissolve the gelatin over low heat and add to the peach puree. Mix until a homogeneous mass of yogurt, cottage cheese, powdered sugar and vanilla sugar. Mix the resulting mass with peach puree. Then put the mass in the refrigerator for 30 minutes. Pour cream into the frozen cream. Arrange the mousse in dessert molds and decorate with berries.

banana mousse

Ingredients:

• Bananas - 2 pcs.
• Cream (at least 30%) - 200 g
• Sugar - 1 tbsp. a spoon
• Lemon juice - 1 teaspoon

honey mousse

Ingredients:

• Honey - 300 g
• Eggs (yolks) - 30 g
• Cream (thick) - 250 g

Peel bananas, mash into puree and add lemon juice. Whip cream, add icing sugar and banana puree. Pour the finished mousse into molds or glasses and leave to cool.

Sour cream mousse

Ingredients:

• Sour cream (not sour) - 2 cups
• Gelatin - 2 teaspoons
• Sugar - 2 teaspoons
• Eggs (proteins) - 1 pc.
• Vanilla sugar - to taste

Pour the gelatin with water, let it swell and warm it up so that it blooms. Beat well-chilled sour cream with protein, cooled gelatin, sugar and vanilla sugar. When the mass becomes lush, set it aside so that it thickens. Then spread the mousse on plates, decorate with fruit or pour over with fruit juice.

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 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 minimal 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!

Sometimes we enjoy a delicious dessert without thinking not only about the technology of their preparation, but also about the origin of the delicacy. Although this information is always very interesting and informative. Each dish has its own history, some of which are impressive. For example, what is mousse? An airy, sweet delicacy is familiar to many. But only true professionals can cook it, and even more so tell where the dish came from.

Translated from French, the word "mousse" is translated as foam. After all, it is precisely this consistency that it has, light and airy. This is a sweet dessert that has some kind of base, a base that gives it flavor notes. It can be fruits, berries, chocolate and even dessert alcohol. In order to create and fix a stable foam, whipped proteins and yolks, some types of starch, semolina and gelatin are used. To improve the taste, sugar, honey, syrup or molasses are added. After cooking, the mousse is cooled and decorated before serving. At first glance, the technology is simple, but it has its own subtleties. It is necessary to study well what mousse is in order to prepare a real delicacy.

Classic

It's no secret that French court chefs invented mousse in the 17th century. It was they who knew the secrets of making this dessert. Today, the original version has changed a bit. In the classic recipe, only the natural foam of beaten eggs is used, which is frozen. The use of even gelatin is possible only in extremely small doses.
Chocolate French mousse is the standard of this type of dessert, tasty and expensive. But it can also be prepared at home using more affordable products. The recipe for cooking came to Russia only at the beginning of the 18th century and came very to the court. At first it was available only to nobles and kings, but today any hostess can cook it.

french recipe

To understand what mousse is, let's cook it according to a classic French recipe. To do this, take 4 eggs, 200 grams of cognac, 100 grams of powdered sugar, 3 large spoons of boiling water, 175 grams of good chocolate and a pinch of salt. Before preparing the mousse, it is necessary to separate the whites from the yolks and beat the latter with powdered sugar. Then gradually add alcohol. We put the container in a water bath and continue to beat until a stable, dense foam is formed. This takes approximately 10 minutes.
After that, immediately put the container on ice, continuing to beat. The foam should not settle until the mousse has cooled completely. This mass must be left in the cold. Pour boiling water into a separate bowl and add a spoonful of coffee. Put the pieces of chocolate there and put in a water bath. Melt and cool. Put the butter in the third bowl and add the melted chocolate to it. We mix everything well. Now this mass is gradually added to container No. 1 (proteins with powdered sugar). At the same time, continue to beat and keep in the cold. Separately, beat the whites with salt until a fluffy foam is formed and mix them with the chocolate mass. We lay out the mousse in molds and send it to the cold. The recipe is simple, but before you prepare the mousse, you need to carefully familiarize yourself with the technology.

Raspberry mousse

For cooking, you need to take half a glass of cold water, 4 glasses of fresh raspberries (can be replaced with frozen ones), 1 large spoonful of gelatin, a glass of sugar, two proteins and one and a half glasses of cream (30%). What is mousse? It is, first of all, stable foam. Therefore, to begin with, we soak the gelatin, which will provide us with the desired consistency. Squeeze juice from raspberries (three-quarters of a glass), add water and sugar to it and put on fire.
We cook syrup. Then add and mix. At this point, the mass should not boil, otherwise the gelatin will not have its effect. Cool the resulting mixture. Separately, beat the proteins to stable peaks and gradually introduce them into the syrup. Whip the cream and also add to the total mass. We must not forget that during the entire preparation, the mass must be constantly cooled on ice. Pour the dessert into molds and put in the refrigerator. By the way, you can use cake mousse by forming the top layer out of it.

apple mousse

This dessert is very good for baby food. You will need a minimum set of ingredients: 150 grams of sugar, 350 grams of apples, a little citric acid, 80 grams of semolina, 750 grams of water. Apples are peeled and seeds are peeled, cut into slices and boiled in a small amount of water. Then we rub them through a sieve to a state of puree. Add sugar, a little citric acid to taste and bring to a boil. Now we gradually introduce semolina, continuing to cook and stir constantly. Cool the resulting mixture and beat. It turns out a magnificent mass. Pour the apple mousse for children into molds and cool. Serving to the table, you can pour dessert with any syrup.

Curd and sour cream mousse with strawberries

This dessert can be served for breakfast and will be a great start to any day. Delicate, light and tasty mousse will be appreciated by both adults and children. For cooking, you need to take 15 grams of gelatin, 250 grams of sour cream, 250 grams of good cottage cheese, 300 grams of strawberries, half a glass of sugar and 90 ml of water.
To begin with, we set the gelatin to swell, filling it with chilled, boiled water. We wash the strawberries and remove the stalks, then turn it into puree in any convenient way, mixing with sugar. Add cottage cheese to this mass and beat thoroughly. Pour gelatin in a thin stream, continuing to work with a mixer. Pour the curd-sour cream mousse into molds and cool. When serving, you can decorate the delicacy with fresh fruit.

Cake mousse

Mousse is very often used in the preparation of cakes. Any base can be used. It can be a biscuit or shortcrust pastry. Any cake mousse can be used. The main thing is that he keeps his shape well. Next, we make mousse according to any recipe from any ingredients. We spread it on the base and send it to the refrigerator. When the layer hardens, you can form the next one. Usually they use different types of mousse, which gives the cake a very beautiful look and delicious taste. For example, a layer of strawberry mousse and chocolate. It all depends on the imagination of the baker. In any case, properly prepared mousse remains a great delicacy that everyone loves.

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, in time it will take 20-25 minutes. 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 cook over low heat 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.

Mousse in French mousse means foam. Mousse is a delicious sweet dessert of French cuisine, which necessarily includes three components, namely: a liquid base (fruit juice or puree, chocolate, coffee, wine, milk, etc.); a fixing agent that is able to fix and hold the lush foamy state of the mousse (agar-agar, egg white, semolina, gelatin); sweetener, something that will give our dessert a sweet taste (sugar, honey, powdered sugar, molasses). You can decorate the mousse with the same berries and fruits from which the dessert was prepared, and whipped cream, powdered sugar, mint leaves are also very good for decoration.

Berry mousse can be prepared in two ways, namely using heat and not using heat treatment. The entire cooking process can take from 7 to 20 minutes, depending on the conditions of the recipe. Berry mousse can be used not only as an independent dessert, but also to make a delicious cake. As I said, cooking takes very little time, and this wonderful dessert can not only be ordered at a restaurant or cafe, but also cooked at home for a festive table or just enjoy among the gray weekdays of the working week with virtually no cost and effort.

Recipe: Strawberry Mousse

Ingredients:
Strawberries (fresh or frozen) - 450 gr.
Cream 33% fat - 1.5 cups (300 ml.)
Gelatin - 15 gr.
Sugar sand - 3 tbsp. heaped spoons
Cold water - 100 ml.
For garnish, a few whole berries and a few fresh mint leaves

How to cook:
Pour gelatin with cold water and leave to swell.

Puree strawberries with a blender. If there is no blender, then wipe through a fine sieve. Add sugar to the puree and mix well.

The gelatin has swollen and it needs to be put on a low heat and, stirring constantly, completely dissolve. Watch carefully and do not let the gelatin boil. Cool a little gelatin, and then introduce strawberry puree into it in small portions. Set aside a little (4 tablespoons) of the resulting strawberry mass in a separate bowl for decoration.

Whip heavy cream until firm peaks with a mixer. In the resulting lush mixture, add a few tablespoons of strawberry mass and mix with a spoon in the direction from bottom to top. Thus, gently combine the whole mixture of whipped cream and strawberry puree.

We lay out the resulting mousse in bowls, pour the strawberry puree set aside for decoration on top and lightly form stains with a spoon. We put the berry mousse in the refrigerator for at least a couple of hours in the refrigerator. If you are preparing the mousse ahead of time, you can leave it in the refrigerator overnight or overnight. When serving, decorate the strawberry mousse with a mint leaf and several strawberries cut into 2 parts.

Recipe: Cottage Cheese Banana Mousse

Ingredients:
Cottage cheese - 1 pack
Banana - 2 bananas
Cocoa - 2 spoons
Sugar sand - 2 teaspoons
For decorating walnut kernels or any fresh berries, powdered sugar, ground cinnamon

How to cook:
½ pack of cottage cheese and 1 peeled banana, 1 teaspoon of sugar, beat with a submersible blender.

½ a pack of cottage cheese, a peeled banana, 1 teaspoon of sugar, 2 teaspoons of cocoa, beat with a submersible blender.

Put a white layer into the bowl, then a chocolate layer and a little white mass on top.

We decorate with chopped walnut kernels or fresh berries (berries can be any). Sprinkle top with ground cinnamon or powdered sugar for decoration.

Recipe: No Bake Berry Mousse Cake

Ingredients:
Butter - 60 gr.
Shortbread chocolate cookies - 200 gr.
Strawberries (can be frozen) - 250 gr.
Berry yogurt - 300 ml.
Creamy cottage cheese - 250 gr.
Fatty cream - 200 ml.
Milk - 50 ml. (3 tablespoons)
Gelatin - 2 tbsp. spoons
For decoration grated chocolate and berries
Parchment

How to cook:
We take a detachable form with a diameter of 19 cm, and then cover the bottom and sides with parchment (baking paper). Soak gelatin in milk.

Grind the cookies into crumbs with a blender or knead with your hands. Mix softened butter with crumbs and mix well, and then place it in the refrigerator. The base is ready for the cake.

We put the swollen gelatin on the stove on a slow fire and dissolve it to the end, but just make sure that it does not start to boil. Cool down to room temperature.

Mix yogurt, sugar, cottage cheese with a mixer until smooth. Defrost strawberries if they are frozen. Cut the strawberries into small pieces, add to the curd mixture and mix gently. Just gently pour the gelatin into the curd-berry mixture and mix just as gently. We put it in the refrigerator for 20-30 minutes, so that the mass thickens a little.

Beat the cold cream with a mixer until stable peaks, and then mix with the curd and berry mass.

We spread the mass of cookies evenly along the bottom of the mold, and then pour the curd-berry mixture. We remove the cake overnight in the refrigerator so that it can completely harden.

We remove the side part of the form from the cake and move the cake to the dish. We remove the parchment. We decorate the cake with berry mousse with strawberry pieces and grated chocolate.

Enjoy your meal!!!