What is mousse? How to make mousse at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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, let alone tell where the dish came from.

What is mousse

In translation 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, add sugar, honey, syrup or molasses. 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 make 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 s alt. 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 some chocolate chips in there.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 we gradually add this mass to container No. 1 (proteins with powdered sugar). At the same time, continue to beat and keep in the cold. Separately, beat the proteins with s alt 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

To prepare, 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.

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 goodsuitable 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. When serving, you can pour any syrup over the dessert.

Cheese 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 maybe 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 treat that everyone loves.