For the preparation of mousse, fresh or dried fruits and berries, fruit purees, jams or preserves are used. When whisking or using a mixer, the delicacy acquires a delicate foamy consistency. In addition to the fruit filler, the mousse contains gelatin or semolina.
It is necessary
-
- 250 g fresh apples
- 15 g gelatin
- ¾ cup granulated sugar
- ladle
- saucepan
- whisk or mixer
- molds or bowls
- beating bowl
- fine sieve
- 1 cup cranberries
- 3 tablespoons semolina
- 1 tbsp granulated sugar
- pestle
- gauze.
Instructions
Step 1
Fresh apple mousse with gelatin.
Soak gelatin in cold boiled water. Leave to swell for 30 minutes. Pour into a ladle, put on fire. With constant stirring, completely dissolve the gelatin, do not bring to a boil.
Step 2
Peel the apples, cut into slices, remove the seeds. Pour boiling water over apples and put on fire. Cook until soft. Carefully drain the juice through a sieve into a saucepan. Rub the remaining applesauce through a sieve into another container.
Step 3
Put a saucepan with juice on the fire, add granulated sugar, bring to a boil. Remove from heat and add the dissolved gelatin, mashed applesauce, stir the resulting mixture and let it cool.
When the mass has cooled, beat it with a whisk or mixer, pour into bowls or molds, refrigerate.
Step 4
Cranberry mousse with semolina.
Rinse and sort the cranberries. Mash it well with a wooden pestle, add a little boiled water. Squeeze the resulting mass through cheesecloth. Put the juice in the refrigerator. Pour cranberry pomace with three glasses of water and boil. Strain through a sieve.
Step 5
On the resulting broth, cook liquid semolina porridge. Gradually pour the groats into the boiling broth, stirring constantly with a spoon. Add granulated sugar, bring semolina until cooked.
Step 6
Pour cranberry juice from the refrigerator into the finished semolina porridge. Beat with a whisk or mixer until the mass increases in volume. Pour into bowls and refrigerate.
