MUSSS recipes: raspberry, strawberry, citrus, apricot, sea buckthorn, apple puree, cranberries, cream-chocolate, creamy-honey, dried fruits, berry assorted, with a Tarhuna taste-tips, preparation instructions with detailed ingredients, photos

Delicate mousse can be prepared at home. And how to do this - find out from the article.

Experiments on the preparation of mousse began in France at the end of the 19th century. The basis of the dish is a foamy mass of various components. Depending on the components and preparation technique, the dessert can be either airy and light or wet and weighty. As the main component, meringue, whipped cream, whipped proteins, gelatin are used. Various taste shades are given by adding berries, fruits, chocolate, caramel and various flavors.

There are a lot of options for preparing mousse. This dessert allows you to realize any fantasy. Therefore, it's time to experiment!

Raspberry mousse: recipe  

Ingredients:

• 400 g cream of medium fat content
• 100 ml. Cold water
• 20 g of gelatin
• 200 g of raspberry with sugar
• 2 proteins

Stage:

1. Pour gelatin with a large amount of cold water and leave for swelling.
2. Squeeze 50 ml of juice from raspberries.
3. Mix water, raspberry juice and sugar in the pan. Put on a slow fire and interfere with the dissolution of sugar grains.
4. Add raspberry berries to the pan and boil for another 10 minutes.
5. Drain the excess fluid from the gelatin and add it to the pan. Hold on fire until completely dissolved.
6. Cool the resulting mass and wipe through a sieve. Cool the puree consistency.
7. Beat the lush thick foam from the proteins and attach to the syrup.
8. Place the cream in a whipping container, which in turn should be placed in a pan with cold water and pieces of ice. Such a whipping technique will ensure the formation of a tight lush mass.
9. Syrup will add to whipped cream and beat again. Distribute the resulting mass according to the molds and place in a cold place.

Mousse with sweet strawberries: recipe

Ingredients:

• 250 g of strawberries with sugar
• 1 tbsp. l. gelatin with a hill
• 10 g of citric acid
• 5 tbsp. water

Phased preparation:

1. Twist 200 g of strawberries on a sieve on berry puree and place in the refrigerator.
2. Mix strawberry cake with 150 ml of hot water and cook for 5 minutes. Strain.
3. Soak gelatin. After swelling, mix it with strawberry water and 150 g of sugar. Put on fire and interfere with the complete dissolution of gelatin.
4. Mix the resulting mass with berry mashed potatoes. Cool up to 30-40 ° C and start whipping until the volume increases several times.
5. Lay out in the container for solidification and place in the refrigerator.
6. For a syrup, crush 50 g of strawberries. Fill 150 g of water and put on fire for 5-7 minutes. Add sugar and knead until completely dissolved. The syrup will become a decoration ready mousse.

Mousse from berry assortment: recipe

Ingredients:

• 1 cup of berry assorted
• 400 ml of water
• 50 g of sugar
• 1 tsp. gelatin with a hill

Phased preparation:

1. Rinse and clean the berries of the stalks. Pull into the mashed mass with a sieve.
2. Pour berry skins with boiling water and bring to a boil. Clean the berries of the sediment and mix with sugar and prepared gelatin.
3. Boil the syrup until completely dissolved, not forgetting to stir. Give the syrup to cool and mix with berry mashed potatoes.
4. Beat the berry base until the foamy thick consistency is formed. Distribute the homogeneous mass according to pre -prepared molds and place in a cold place.

Citrus mousse: recipe

Would need:

• 1/3 of the orange
• ¼ grapefruit
• 1/3 lemon
• ½ orange
• 50 g of sweet syrup
• ½ cup of water
• 5 g of gelatin

Further:

1. Boil fruits with boiling water. Remove to the zest from the peel. Squeeze citrus juice.
2. Sugar syrup will dilute with hot water, add zest.
3. Dvivatin pour cold water. After swelling, mix with sweet water and put on a slow fire until the yields disappeared.
4. Mix the cooled mass with citrus juice and beat to a voluminous air condition.
5. The resulting mass without deceleration is put into shap forms.

Mousse with the addition of apricot: recipe

Ingredients:

• 1 lemon
• 200 g of canned apricot
• ½ cup sugar
• 1 tbsp. l. gelatin without a hill
• 3 eggs

Phased preparation:

1. Combine sugar with proteins and beat well.
2. Remove zest from lemon and squeeze the juice.
3. Soak gelatin before swelling.
4. Combine apricots in syrup with juice and zest of lemon. Add gelatin and knead on fire until completely dissolved.
5. Strain the compote. After cooling, connect with a well -beaten protein mass.
6. Divide into portions and put in a cold place. On top of the mousse, you can sprinkle with waffle chips or dull cookies.

Mousse based on apple puree: recipe

Ingredients:

• 400 g of apples
• 50 g of sugar
• 200 ml of water
• 20 g of gelatin
• 1 tsp. lemon juice

Phased preparation:

1. Peel apples from the peel and core. Pour water and tap it until soft. Pass through a sieve, separating the pulp from the skin.
2. Strain the liquid through a sieve. Add sugar and swollen gelatin. Boil over low heat.
3. Combine the cooled apple broth with apple puree and lemon juice.
4. Beat to a homogeneous thick mass and distribute according to molds. Place in a cool place.

Sea buckthorn mousse: recipe

Take:

• 300 g of sea buckthorn
• 800 ml of water
• 200 g of sugar
• 1 tbsp. l. gelatin without a hill

Phased preparation:

1. Pour the sea buckthorn into a bowl and crush. Fill a glass of water and mix. Skip through a small sieve. Place the pulp in the refrigerator.
2. Pour 3 cups of water and boil the compote. Strain.
3. Mix the sea buckthorn nasal with sugar and in a pre -soaked gelatin. Place on fire and knead until smooth.
4. To the jelly mass, attach sea buckthorn mashed potatoes and beat until thickened. Pour in forms and send to solidify.

Mousse based on cranberries with the addition of semolina: Recipe

Ingredients:

• 200 g of sugar
• 1 cup cranberry
• 50 g of semolina
• 5 cups of water

Phased preparation:

1. Pour cranberries into a deep bowl and knead with a fork. Add 100 ml of water and mix well. Strain the resulting mass through gauze. Send the juice to the refrigerator.
2. Put the thick in the pan. Add 600 ml of water and boil. Strain and cook semolina on a decoction. Smell on fire for 15 minutes.
3. Pour sugar. Bring to a boil and remove from heat.
4. Mix semolina on a cranberry decoction with cold juice. Beat the warm consistency until the formation of thick foam is formed.
5. Divide the magnificent mass into portions and place in the refrigerator.

Cream-chocolate mousse: recipe

Ingredients:

• 5 chocolate tiles
• 100 g of cream
• 1 egg
• 1/4 glasses of sugar syrup
• 1 glass of milk
• 1 tsp. gelatin

Phased preparation:

1. Grate chocolate. Add 1 egg and sweet syrup.
2. Pour hot milk into the chocolate mass.
3. Soak gelatin and attach to the total mass.
4. Pour the contents into a pan. Put on fire without boiling.
5. Beat cream with a mixer and combine with cooled chocolate mass. Mix gently without knocking down the splendor. Distribute the dessert according to cremes. For a piquant note in mousse, put mint, pear -slices and cinnamon.

Mousse from dried fruits: recipe

Ingredients:

• 750 g of fruit drying
• 3 tbsp. l. sugar sand
• A pinch of citric acid
• 3 eggs
• 5 g of gelatin

Phased preparation:

1. Pour dried fruits with water and tap it until soft.
2. Grind the fruit pulp with a blender and grind through a sieve.
3. Pour citic acid and sweeten it.
4. King the yolks into the air mass and gradually according to the puree mass.
5. Soaked gelatin is added with the loss of the volume of the beaten mass. Lush consistency is sprinkled into dessert dishes. The frozen mousse is decorated with dried fruits and waffles at will.

Creamy-honey mousse: recipe

Ingredients:

• 50 g of fat cream
• 150-200 g of honey
• 4 eggs

Phased preparation:

1. Separate the yolks from proteins. Place proteins in the refrigerator. Grind yolks with honey.
2. Put on fire and interfere with thickening.
3. Beat cream into a thick stable foam. Cream is interchangeable with proteins from eggs.
4. Combine honey mass to cream. Mix carefully, without depriving the mousse of airiness.
5. Lay out the dessert in cremas and send to cool.

Mousse with a taste of Tarhuna: Recipe

Ingredients:

• 1 liter of Tarhun drink
• 5 cups of sugar
• 1 tsp. gelatin with a hill

Phased preparation:

1. Pour Tarhun into a pan. Add sugar and put on fire. Boil a sweet syrup. Instead of a carbonated drink, you can dilute 200 ml of Tarhun syrup with 800 ml of water.
2. Add pre -soaked gelatin to hot syrup. Interfere with complete dissolution.
3. Remove the syrup from the fire and let cool a little. Beat with a mixer to a lush thick mass.
4. Distribute portions and send to a cold place.

Video: Berry mousse with a raspberry