Cranberry mousse: recipe with description, cooking features, photo

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

It's easy to guess that the dessert called "foam" will be something airy, tender, creamy. Most often, egg whites or special jelly are used to make mousses, but there are also recipes for mousse with semolina: from cranberries, raspberries, strawberries and other berries - there are a lot of options. The cooking technology is quite simple, so even a novice hostess or a man who wants to please his lady can cope with the task. Not everyone loves semolina porridge, but hardly anyone will refuse a delicious mousse. And this despite the fact that this dish is still the same porridge, only very, very tasty.

Preparation of berries

As you know, cranberry is a rather sour berry, so you shouldn't add it to the dish without pre-treatment. Before you start cooking cranberry mousse, you need to defrost it (it is better to do this at room temperature, without using the microwave oven). The thawed berry is washed and the juice is squeezed out. For the recipe, you will need it, and notberry as a whole.

Selection of additional ingredients

If you want the mousse to be thicker, it is recommended to take jelly or semolina. For lovers of lighter airy desserts, we recommend using egg whites. For a richer mousse, use heavy cream.

List of required ingredients:

• 3 table spoons of semolina;
• 260g fresh cranberries;
• 2 teaspoons of honey;
• 160 g sugar (can be replaced with powdered sugar in the same quantity);
• 2 glasses of mineral water.

How to make cranberry mousse

Thawed and washed berries are squeezed into juice. You can use a regular spoon, pusher or blender for this purpose. We shift the berry mass into a fine sieve or cheesecloth, squeeze the juice. We put it in the refrigerator. We do not throw away the pomace from the berries, we will use it to make semolina porridge. Fill the pomace with boiling water, put the pan on the fire. After the mass boils, reduce the heat and cook for 5 minutes. We filter the resulting broth again, add honey to it. Stir and let the honey dissolve completely. Now pour the indicated amount of sugar and make syrup. After boiling, gradually add semolina. It is very important that there are no lumps. Cook porridge for about 15 minutes.

Remove the pot from the heat. Armed with a blender. Beat the mass, gradually adding cranberry juice. To prevent the mousse from becoming too watery, do not beat too long. The resulting mixture is laid out on the prepared container,put in the fridge to harden.

With gelatin

If, after all, semolina porridge is not your favorite dish, then we suggest preparing cranberry mousse with gelatin. Agree, sometimes children recognize semolina porridge even in disguise and end up eating it. It is for this case that the recipe with gelatin will come in handy.

Products:

• 170g cranberries;
• 210 ml water;
• 1 pack of gelatin;
• 130g sugar;
• icing sugar for decoration.

Cooking method

As in the previous recipe for cranberry mousse, the berry must be rubbed through a sieve. We send the juice to the refrigerator. Dilute gelatin in a glass of water according to the instructions. Waiting for it to swell. Put the rest of the berries without juice into a saucepan, add water and set to boil. At the eighth minute of cooking, add sugar, gradually stirring. We remove from the fire. Add gelatin. Mix again and let it cool down. You can send a refrigerator or leave at room temperature.

Protein

The next option is to make cranberry mousse using whipped egg whites. The result is a dessert with a very light texture. Only in this case, the dish will not be frozen or cooled, but baked in the oven.

Required products:

• 130g powdered sugar;
• 4 eggs;
• 0, 5 tablespoons (tea) citric acid;
• 160 g cranberries.

How to cook

When prepared according to the previous recipe for cranberry mousse with semolinathe process began with the processing of berries. In this case, we begin the work with the preparation of the protein mass. Break the eggs into a separate bowl. Using a plastic bottle or other improvised means, separate the proteins.

Beat egg whites for 6-7 minutes, gradually adding lemon juice and powdered sugar. Berry juice, as in previous recipes, put in the refrigerator. Add the pomace to the proteins, continue to beat them for another 5 minutes. Then carefully add the cranberry juice. Mix well the future cranberry mousse with a spatula. We heat the oven to 110 degrees. We lay out the mass in pre-prepared forms, send to bake for 15 minutes. Watch the time carefully. Don't overdo dessert. A crispy crust will tell you when the mousse is ready. It is important that the dish remains light and airy inside.

With cream

So, we have already learned how to cook semolina and cranberry mousse, a dessert with cranberry juice and whipped egg whites, now let's move on to the recipe with cream. This cooking option is very popular in many French restaurants. However, it is not suitable for those who adhere to proper nutrition and count calories. The mousse is quite fat and satisfying.

Ingredients required:

• 560 ml heavy cream;
• vanillin;
• 3 cups cranberries;
• 260g icing sugar;
• gelatin.

Cooking recipe

Pour gelatin with water, stir well, leave it to swell for a while. When he's neededconsistency, add heavy cream, mix. We act with the berry in exactly the same way as in the previous cases: defrost, squeeze the juice. Mix pomace with gelatin and cream. We shift the mass into a blender bowl and beat well for 10-12 minutes. As soon as it begins to thicken, it becomes more airy and foamy, we lay it out in forms. We send the cranberry mousse to the cold.

Secrets and useful tips for making cranberry mousse

• Experienced chefs say that even a novice hostess can cook a delicious cranberry dessert, just like in a restaurant. The main thing is not to be lazy to beat the mass to the desired consistency. Of course, holding a blender in your hand for 15 minutes is not an easy task, but the result requires it. Only in the case of long and correct whipping, you can get the perfect mousse.
• If cranberries were not at hand, then instead of sour berries you can always take currants, raspberries or strawberries. The recipes described above are also suitable for sweet berries.
• If a recipe with gelatin is taken, it is better to make the whipping process in the cold. Place the container with the mass in a larger pan, on the bottom of which ice is poured. Thus, the dessert will turn out to be properly cooked, fluffy, and easy to freeze.

• To speed up the whipping process, add a little more powdered sugar. You can use a mixture of sugar and powder. At the stage of whipping the pomace, add sugar, and only then powder. By the way, in many Frenchrestaurants use unrefined brown sugar. If you have one at home or in the nearest store, then this option will be more preferable.
• Dishes in which whipping takes place should be roomy enough. In the process, the mass may increase in size.
• Glass vases and ceramic bowls are used to serve gelled sweet desserts. You can also use a baking dish if you want to make a dessert that looks like a full cake. Only in this case, try to beat the ingredients well so that the mousse does not fall off and does not fall apart when it is taken out of the mold.
• Such desserts are decorated with fresh berries, pieces of fruit, grated chocolate, whipped cream. You can use sprigs of mint.