Cranberry mousse - general principles of preparation
The French word “mousse” translates as “foam”. It is easy to guess that the names of dishes with such a prefix has an airy, creamy and incredibly delicate structure. To do this, most often in the mousses add a special substance to give the desired consistency. It can be jelly or egg whites. Prepare cranberry mousse, a simple recipe and technology, a delicious French dessert. It can be made light and almost dietary (on the basis of eggs) or more nutritious if you take the cream.
Cranberry mousse - preparing food and dishes
Since the basis of the dish is sour berry, you must first wash it. Can I take frozen cranberries? Of course, you just need to defrost it beforehand. We do not need cranberry as a whole, we need to wipe it and squeeze the juice. Cranberry juice is also not needed for mousse.
What other components need to be prepared in advance? It depends on what you make the mousse on. If you want to make the dessert more thick, then take semolina and jelly. Cranberry mousse will become easier if you use egg whites. You can make a very satisfying dessert if you use cream as a basis (only you need to use a fat content of at least 15%).
Cranberry Mousse Recipes:
Recipe 1: Cranberry Mousse
Incredibly gentle mousse, which will turn out exactly this, if you are not too lazy to beat it. Finished delicacy can be served with coffee and tea, and even better with a glass of milk. The basis of this recipe is semolina.
- Manka 3 tbsp.
- Cranberries 240 grams
- Mineral Water 2 glasses
- Sugar 240 grams
- Wash berries and strain them through a sieve. Juice set aside, it is not useful for mousse, but pour the squeeze with two glasses. Put the saucepan on the fire and cook for about 15 minutes.
- The resulting decoction must be drained, the thick part must be removed, and sugar should be added to the liquid, brought to a boil.
- Three or four minutes after the broth boiled, add a semolina in a thin stream. Cook the cereal, stirring constantly for about twelve or fourteen minutes.
- As soon as the cereal is boiled, remove the porridge from the heat and cool, and then beat with a mixer. Beat at least six to eight minutes. An indicator that the mousse is ready - the mass will become almost white and airy.
Pour the prepared mousse into molds and place in a cold place for several hours.
Recipe 2: Cranberry Mousse
Some kids do not like semolina so much that they recognize it even in the most disguised form. Prepare the cranberry mousse without semolina, on the basis of gelatin - this substance will create the light structure necessary for the dish.
- Cranberry Berries 150 grams
- Sugar 120 grams
- Icing sugar 120 grams
- Water 1 cup
- Gelatin 1 pack
- The berries are ground, we separate the juice from the berry mass.
- Gelatin needs to be filled with water and left to swell.
- Squeezes pour water and set on fire, bringing to a boil. Enter the sugar and cook for eight or twelve minutes. Add the swollen gelatin, mix and remove from heat.
- In a mixture, pour a thin stream of powdered sugar and whisk up until the mass structure becomes airy. Pour the mixture into forms and put in a cold place.
Recipe 3: Protein Cranberry Mousse
How to prepare mousse? Most often this dish is cooled, but sometimes baked, because the main thing is to create the lightest consistency. Prepare cranberry mousse from egg whites.
- Egg 4 pieces
- Icing sugar 120 grams
- Cranberries 130 grams
- Citric acid 1/2 tsp
- Let's separate the whites from the yolks, for the dish we need exactly the whites. Beat them to a thick foam for about six minutes.
- Continuing to whip protein, add icing sugar and sprig to it.
- Prepare the cranberry berries — grind them, separate the juice, and gradually add the marc to the froth. Continue to beat the mixture for about seven minutes.
- Heat the oven to 100 degrees for ten minutes.
- Pour cranberry mousse into molds, and bake it for about 15 minutes, but no more. The finished dessert should be dry on top, but remain light and airy inside.
Recipe 4: Creamy Cranberry Mousse
Another way to make dessert is to make it based on cream. Of course, it will turn out cranberry mousse more fat, but also more tasty and nourishing.
- Gelatin 1 pack
- Sugar powder 200 grams
- Cranberries 3 glasses
- Cream 15% 500 ml
- Gelatin needs to be filled with water, stirred and left to swell.
- Pour the swollen gelatin with cream, add cranberry squeezes, powdered sugar and mix.
- Beat the mass using a mixer until a thick foamy mass is obtained. Pour the resulting mass into forms and put in the fridge.
Cranberry mousse - secrets and useful tips from the best chefs
- Is it possible to cook cranberry mousse at home as they do in restaurants? Yes, but only if you beat it up. In catering establishments there are special combines that can bring the mass to the desired consistency. If you don’t have one, you’ll have to do it yourself — keeping a working mixer or blender for about fifteen minutes is quite difficult, but this is how you can make a perfect mousse.
- If you are preparing a gelatin-based mousse, then it is best to whip it not just like that, but in the cold. To do this, pour ice into a deep container, put a smaller container with mousse paste on top and beat it.
- Cranberry mousse can be made not only from sour berries, but also add raspberries, currants, strawberries.
- To make the dessert better whipped, it is better to use a mixture of sugar and powdered sugar. First, add sugar - at the stage when you cook cranberry squeezes, and while beating it up, pour the powder. Incidentally, in French restaurants only brown sugar is used, since the unpurified product is more useful.