What is mousse? How to cook mousse at home

Sometimes we enjoy a delicious dessert, notthinking 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. Here, for example, what is mousse? An airy, sweet treat is familiar to many. But only true professionals can cook it, let alone tell where the dish came from.

What is mousse

Translated from the French word "mousse"is translated as foam. After all, it is exactly this consistency, light and airy. It is a sweet dessert, which has some basis, a basis that gives it a flavor note. It can be fruits, berries, chocolate and even dessert alcohol. In order to create and fix a stable foam, use whipped whites and yolks, some types of starch, semolina and gelatin.

To improve the taste, sugar is added,honey, syrup or molasses. After cooking 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 to prepare a real treat.

Classic

It's no secret that the mousse was invented by the Frenchcourt cooks in the 17th century. They knew the secrets of cooking this dessert. Today the initial version has slightly changed. In the classic recipe, only natural foam of beaten eggs is used, which is frozen. The use of even gelatin is possible only in extremely small doses.

Шоколадный французский мусс является эталоном this kind of desserts, delicious and expensive. But it can also be prepared at home using more affordable products. In Russia, the recipe for cooking came only in the early 18th century and fell very much to the court. At first it was available only to nobles and kings, and today any mistress can cook it.

French Recipe

Чтобы понять, что такое мусс, приготовим его по 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 you prepare mousse, you need to separate the proteins from the yolks and beat the latter with sugar powder. Then gradually pour in the alcohol. We put the container on a water bath and continue to beat until a stable, dense foam forms. This takes about 10 minutes.

After that, immediately put the container on the ice,continuing to beat. Foam should not settle to complete cooling of the mousse. This mass must be left in the cold. In a separate bowl pour boiling water and add a spoonful of coffee. We put chocolate pieces there and put them in a water bath. Melt and cool. Put the butter in the third bowl and add the melted chocolate to it. All mix 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, whip proteins with salt until a fluffy foam is formed and mix them with the chocolate mass. Put the mousse in the form and send it to the cold. The recipe is simple, but before you prepare the mousse, you must carefully familiarize yourself with the technology.

Raspberry mousse

To prepare you need to take half a glasscold water, 4 cups of fresh raspberries (you can substitute frozen), 1 large spoonful of gelatin, a glass of sugar, two proteins and a half cups of cream (30%). What is mousse? This is primarily a stable foam. Therefore, to start soaking 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 set it on fire.

Cook the syrup. Then add and mix.At this point, the mass should not boil, otherwise the gelatin will not have its effect. Cool the mixture. Separately, whip proteins to stable peaks and gradually introduce them into the syrup. Whip cream and also add to the total mass. We must not forget that during the whole preparation the mass must be constantly cooled on ice. Spill dessert in the form and put in the fridge. By the way, you can use a mousse for the cake, forming from it the top layer.

Apple mousse

This dessert is very well suited for children.power supply. 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. We clean the apples from the peel and seeds, cut them into slices and boil them in a small amount of water. Then wipe them through a sieve to a state of mashed potatoes. Add sugar, a little citric acid for taste and bring to a boil. Now we introduce gradually the semolina, continuing to boil and stir constantly. Cool and mix the mixture. It turns out fluffy mass. Pour apple mousse for children in the form and cool. Serving to the table, you can pour dessert with any syrup.

Curd sour cream mousse with strawberries

This dessert can be served for breakfast and it will beA great start to any day. Gentle, light and tasty mousse will appreciate both adults and children. To prepare, 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 cup of sugar and 90 ml of water.

For a start, we put the gelatin to swell, its baychilled, boiled water. We wash the strawberries and remove the stalks, then turn them into puree in any convenient way, mixing them with sugar. Add to this mass sour cream cheese and whip thoroughly. We pour in a thin stream of gelatin, continuing to work with a mixer. Pour curd-cream mousse into molds and cool. When serving, you can decorate the treat with fresh fruit.

Cake mousse

Mousse is often used in cooking.cakes. You can take any basis. It can be sponge cake or shortbread dough. Mousse cake can be used any. The main thing is that he kept his shape well. Next, make a mousse for any recipe of any ingredients. Put it on the base and send it in the fridge. When the layer hardens you can form the next one. Usually 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 baker's imagination. In any case, properly prepared mousse remains a great delicacy, which is loved by everyone.