Cranberry mousse with semolina. Cranberry mousse

Many of us, when watching culinary programs, have repeatedly heard such a word as mousse, which, in translation from French means "foam". Therefore, from dishes with the prefix "mousse" we expect unprecedented lightness and airiness. To give the dish splendor and volume, special components are added to it, and most often these are egg whites and jelly. So tasty and healthy dessert, like cranberry mousse on semolina, your family and guests will definitely like it.

Thanks to a simple recipe and manufacturing technology, you can delight them with delicious mousse as often as you wish. At the same time, it can be very light, dietary or nutritious and high-calorie.

Necessary ingredients and utensils

Cooking cranberry mousse on semolina will not take you much time. This delicate and very tasty pinkish mass is sure to become your family's favorite treat.

For a delicious cranberry mousse that will fill you with energy and good mood For the whole day you will need the following ingredients:

5 st. spoons of fresh cranberries;
400 grams of sugar;
12 cups of semolina;
6 glasses of water.

In order for the cooking process to go quickly and bring pleasure, it is advisable to prepare the dishes that you may need in advance.

The following appliances and kitchen utensils will be needed during the preparation of cranberry mousse (or any other):

mortar and pestle (hand blender);
a sieve with a bowl;
a saucepan for making porridge;
creamers or bowls.

In addition, you will need a large spoon for rubbing fruit and a container for mixing cereals and sugar.

Prepare:

Rinse the berries thoroughly, place in a mortar, pour three tablespoons of boiled water and grind into a homogeneous paste. If you don't have a mortar, you can use a blender. Put the resulting mass in a sieve and leave for 3-5 minutes to drain the juice. Pour the cake remaining on the sieve boiled water, bring to a boil, boil for five minutes and rub through a sieve again;
Add water to the mashed cake, put on medium heat and bring to a boil. Mix sugar with semolina and carefully, in small portions add to boiling "broth". In this case, it is necessary to constantly stir the porridge so that lumps do not form. Semolina should be cooked for 10-12 minutes;
boiled semolina cool, add juice to it and beat the mass with a mixer for seven minutes until a fluffy foam forms. After that, the resulting mousse is decomposed into bowls or bowls and placed in the refrigerator for 2 hours to cool and solidify.

The above dosage of products is enough to prepare 5-8 servings of mousse, depending on the volume of dishes. This dessert can be stored in the refrigerator for three days.

Recipe without semolina

Some children do not like semolina and do not agree to eat it even in this "disguised" under delicious dessert form. Fortunately, there are many other equally tasty and healthy recipes cranberry mousse. So, for example, you can cook airy cranberry mousse based on egg whites.

To prepare it, you will need the following ingredients:

4 eggs;
120 g powdered sugar;
150 g cranberries;
12 teaspoons of lemongrass.

Cooking:

Rinse and grate the cranberries, separate the juice from the pomace. Separate the egg whites from the yolks, beat them until an elastic and thick foam is obtained for 5-6 minutes. Continuing to beat the protein, add powdered sugar to it, citric acid and juice;
Lay out the resulting lush mass in forms and send it to the oven preheated to 100 degrees for 10-12 minutes. A properly baked dessert should be dry on top and airy inside.

Nourishing mousse with cream

If you want to make breakfast delicious, healthy and satisfying for your family, make cranberry mousse with cream for them.

For this you will need:

1 pack of gelatin;
200 g of powdered sugar;
3 cups of cranberries;
500 ml cream 15%;
vanilla.

Cooking:

Pour gelatin warm water, mix thoroughly and leave to swell for 10-15 minutes. Add cream, grated cranberries and powdered sugar to it, mix thoroughly;
Beat the mass with a mixer until a frothy mass is obtained, you get a kind of whipped fruit jelly. Then pour the mass into molds and place in the refrigerator for 30-40 minutes.

Experts advise whipping gelatin-based mousse in the cold. To do this, pour ice into a deep bowl, place a smaller bowl with mass on top of it and beat it in this position until ready.

I think this recipe will be a real find for cranberry lovers! The dessert is so cranberry, airy, soft ... mmm ... I fell in love with it from the first spoon! Despite the fact that semolina is added to the mousse, it is not felt at all. None of my tasters could guess what this yummy is made of.

It should be noted that mousse has a very bright taste and quite satisfying, so it is better to use small molds for serving. The cups, as in the photo with a volume of 200 ml, turned out to be too big, and only I could completely consume such a portion at a time.

The photo shows the ingredients for making mousse: fresh cranberries, sugar and semolina.

Mash the berries. It is convenient to do this with a potato masher.

Add 100 ml of drinking water to mashed berries.

Then you need to squeeze the juice and separate the cake. You can do this with gauze, a sieve, or you can try with a juicer (I have this in my plans to simplify and speed up the process).

Pour 300 ml of drinking water into the cake and add sugar.

Bring to a boil (In the multicooker mode "Cooking").

Squeeze out the juice and cake again (it can already be thrown away or added to buns or muffins).

Pour semolina into the resulting broth.

And on a small fire, stirring constantly, cook semolina. I used the "Milk porridge" mode. The mass comes out quite thick.

Then put the cooled porridge into the whipping mold and pour in the cranberry juice (first pressing).

Whisk. The mass will brighten, increase and become airy.

Pour into serving molds, refrigerate to cool completely.

Garnish with cranberry mousse to taste before serving.

It is possible, for example, fresh berries, grated chocolate, confectionery topping.

Bon appetit!

Cranberry mousse - general principles cooking

The French word "mousse" is translated as "foam". It is easy to guess that the names of dishes with such a prefix have an airy, creamy and incredibly delicate structure. To do this, most often a special substance is added to mousses to give the desired consistency. It can be jelly or egg whites. Prepare cranberry mousse, simple in recipe and technology, delicious french dessert. It can be made light and almost dietary (based on eggs) or more high-calorie if you take cream.

Cranberry mousse - preparing food and dishes

Since the dish is based on sour berries, it must first be washed. Can I use frozen cranberries? Of course, you just need to defrost it first. We do not need cranberries as a whole, we need to wipe it and squeeze the juice. Cranberry juice for mousse is also not needed.

What other components need to be pre-prepared? It depends on what kind of mousse you are making. If you want to make the dessert thicker, then take semolina and jelly. Cranberry mousse will become lighter if you use egg whites. You can make a very satisfying dessert if you take cream as a basis (you only need to use a fat content of at least 15%).

Cranberry mousse recipes:

Recipe 1: Cranberry Mousse

Incredibly gentle mousse, which will turn out just like that, if you are not too lazy to beat it. The finished delicacy can be served with coffee and tea, as well as better with a glass milk. This recipe is based on semolina.

Required Ingredients:

Semolina 3 tbsp
Cranberries 240 grams
Mineral water 2 cups
Sugar 240 grams

Cooking method:

Wash the berries and grind through a sieve. Put the juice aside, it will not be useful for mousse, but pour the pomace with two glasses. Put the saucepan on the fire and cook for about 15 minutes.

The resulting broth must be filtered, dense part remove, and add sugar to the liquid, bring to a boil.

Three to four minutes after the broth has boiled, add semolina in a thin stream. Boil the cereal, stirring constantly for about twelve to fourteen minutes.

As soon as the cereal is cooked, remove the porridge from the heat and cool, and then beat with a mixer. You need to beat for at least six to eight minutes. An indicator that the mousse is ready - the mass will become almost white and airy.

Pour the finished mousse into molds and put in a cold place for several hours.

Recipe 2: Cranberry Mousse

Some children dislike semolina so much that they recognize it even in its most disguised form. Let's prepare cranberry mousse without semolina, based on gelatin - this substance will create the light structure necessary for the dish.

Required Ingredients:

Cranberries 150 grams
Sugar 120 grams
Powdered sugar 120 grams
Water 1 glass
Gelatin 1 pack

Cooking method:

Grind the berries, separate the juice from the berry mass.

Gelatin should be poured with water and left to swell.

Pour the squeezes with water and put on fire, bringing to a boil. We introduce sugar and cook for eight to twelve minutes. Add the swollen gelatin, stir and remove from heat.

Pour powdered sugar into the mixture in a thin stream and beat with a whisk until the structure of the mass becomes airy. Pour the mixture into molds and put in a cold place.

Recipe 3: Cranberry Protein Mousse

How to prepare mousse? Most often, this dish is cooled, but sometimes it is baked, because the main thing is to create the lightest consistency. Make cranberry mousse from egg whites.

Required Ingredients:

Egg 4 pieces
Powdered sugar 120 grams
Cranberries 130 grams
Citric acid ½ teaspoon

Cooking method:

Separate the squirrels from the yolks, for the dish we need the squirrels. Beat them to a thick foam for about six minutes.

Without stopping whipping the protein, add powdered sugar and lemon to it.

Prepare the cranberries - grind them, separate the juice, and gradually add the pomace to the foam. Continue beating the mass for about seven more minutes.

Preheat the oven to 100 degrees for ten minutes.

Pour the 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 option for making dessert is to make it based on cream. Of course, the cranberry mousse will turn out to be fatter, but also more tasty and satisfying.

Required Ingredients:

Gelatin 1 pack
Powdered sugar 200 grams
Cranberries 3 cups
Cream 15% 500 ml
Vanilla

Cooking method:

Gelatin should be poured with water, stir it and leave to swell.

Pour the swollen gelatin with cream, add cranberry squeezes, powdered sugar and mix.

Beat the mass with a mixer until a thick foamy mass is obtained. Pour the resulting mass into molds and put in the refrigerator.

Cranberry mousse - secrets and helpful tips from the best chefs

Is it possible to make cranberry mousse at home the way they do in restaurants? Yes, but only if you beat it properly. In catering establishments there are special combines that can bring the mass to the desired consistency. If you don’t have one, then you’ll have to work hard - keeping a running mixer or blender for about fifteen minutes is quite difficult, but this is the only way you can make the perfect mousse.

If you are preparing a gelatin-based mousse, then it is best to beat it not just like that, but in the cold. To do this, pour ice into a deep container, place a smaller container with mousse mass 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 whip better, it is better to use a mixture of sugar and powdered sugar. First, add sugar - at the stage when you boil the cranberry squeezes, and pour in the powder while whipping. By the way, in French restaurants they use exclusively Brown sugar, since the unrefined product is more useful.

If not everyone loves semolina porridge, then hardly anyone wants to bypass cranberry mousse with semolina, although it does not differ from ordinary porridge in terms of the composition of the ingredients. It's all about the preparation! Due to the fact that freshly squeezed juice is introduced into the boiled semolina porridge, the mousse is charged with vitamins and acquires a beautiful pink color, and due to intensive whipping - a delicate and light texture.

The finished delicacy seems weightless and airy. Cranberry mousse is served, as a rule, in bowls with milk or cream. They eat it with a spoon. Berry mousse is a dish not only for the sweet tooth, but also for lovers gourmet desserts. The density of the consistency makes it look like a cream, so that the berry mass can be impregnated with cakes or used as sweet stuffing for pies or pies. By analogy, we once prepared strawberry juice, in this dessert the taste of cereals is not at all noticeable.

fresh or frozen cranberries - 100 g
water - 600 ml
semolina - 2 tbsp. spoons (50 g)
granulated sugar - 80 g

Servings - 4
Preparation time - 5 minutes
Cooking time - 45 minutes

To everyone who loves these vitamin red berries, I suggest trying to cook or summer smoothies.

Cranberry mousse with semolina

Prepare all the necessary ingredients.

Wash cranberries thoroughly, pour into a bowl and mash with a pestle or potato masher.

Pour ⅓ cup of cold boiled water into the gruel, mix and squeeze through gauze. Put the resulting juice in the refrigerator.

Place the pomace in a saucepan and cover with the remaining water.

Put the pan on the stove, boil for 5 minutes, then strain.

Pour the broth back into the pan, bring to a boil and, with constant stirring, pour semolina in a thin stream. Boil the mass, stirring, over low heat for 20 minutes, i.e. until thickened.