How to make milk mousse?

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

How to make milk mousse? What kind of food is this? You will find answers to these and other questions in the article. Mousse is a delicious French dessert. There are many versions of the manufacture of this delicate and light delicacy. The advantages of food are that it sincerely pleases both kids and adults. In addition, dessert always looks beautiful on the table, and you can experiment with its design options. Below are some interesting milk mousse recipes.

Classic recipe

To create this treat you need to have:

• 200 g sugar;
• milk of any fat content - 800 g;
• vanilla sugar - 0.5 g;
• 30g gelatin;
• cinnamon (to taste);
• 100 ml of water.

Cook this gelatin milk mousse like this:

1. Pour the gelatin into a small plate. Then fill it with boiled water at room temperature and leave for half an hour, do notcovering. When it swells, drain all the water.
2. Pour the milk into an enamel saucepan and put on a small fire. Pour sugar into the same place and stir the liquid with a wooden spatula until the crystals are completely dissolved. Bring the milk to a boil.
3. Cool the boiled milk to 80°C (it will take you 5-6 minutes). Send vanilla sugar and gelatin into it. Stir everything with a wooden spatula until the gelatin lumps are completely dissolved.
4. Leave the resulting mixture to cool to 35 ° C.
5. Beat the milk mixture with a blender until a thick, gentle foam appears. You can also use a whisk or a mixer.
6. Pour the weightless appetizing mass into bowls. Send to the lower chamber of the refrigerator to thicken.

Milk mousse can be served both as an evening dessert and in the morning. Garnish with a light dusting of grated chocolate, fruit, or cinnamon.

Recipe Tips

Experienced housewives recommend the following:

• For this dish it is better to use milk with a high percentage of fat content.
• Let the milk cool slightly before you are going to send gelatin into it. Otherwise, it will lose its qualities, and the dessert will not thicken.
• Do not put the dessert laid out in bowls in the freezer to speed up the thickening process. Gelatin loses its properties from a very low temperature.
• Would you like to ease the process of transferring swollen gelatin from a plate to a pan? Immerse the bottom of the dish in warm water. As a result, gelatin is very easybudge.

With chocolate sauce

Take:

• 500ml milk;
• 15g cow butter;
• 250 ml cream;
• 125g chocolate;
• 10g gelatin;
• vanilla sugar (to taste);
• mint;
• whipped cream.

This recipe for milk mousse with gelatin is implemented as follows:

1. Pour gelatin with cool water, leave to swell. After it, put it in a water bath until completely dissolved, strain.
2. Pour gelatin into milk, add vanilla sugar, stir and bring the mixture to a boil. Then chill and beat until doubled in size.
3. Add a little food coloring or juice to the mixture, if desired. Pair it with some whipped cream.
4. Put the mass into molds and send for 2 hours in the refrigerator.
5. Melt chocolate in a water bath, add cow butter and cream, heat through.
6. Remove the dessert from the molds and serve, decorating with chocolate figures and mint leaves. Drizzle with sauce.

Banana mousse

How to make banana milk mousse? To create it, you need to have the same ingredients that are indicated in the first recipe. And you also need to buy one banana. This mousse is prepared traditionally:

1. Add swollen gelatin to hot milk.
2. Beat banana until smooth, mix with granulated sugar.
3. Combine both masses, whip into a strong foam and place in a bowl for dessert. Decorate the dish with mint leaves.

Cake mousse

This dessert can be made even by the most inexperienced housewife. You will need:

• chocolate bar;
• 4 tbsp. l. sugar sand;
• 3 tbsp. l. cognac, brandy, liqueur or any other aromatic drink.

Production process:

1. Melt the chocolate in a water bath.
2. Add sugar, cognac, water (240 ml). Make sure that the chocolate does not overheat, otherwise it will turn into flakes and the food will lose its aesthetic appearance.
3. As soon as the sugar dissolves, remove the mass from the heat and leave to cool.
4. Beat the mass into a thick foam. Put the finished dessert in bowls. Stack them on top of each other in a pyramid shape before serving.
5. Garnish each serving of mousse with whipped cream and grated chocolate.

Stunningly appetizing and easy to make mousse will complement any table. And the title of a skilled culinary specialist will be assigned to the hostess of the dwelling.