What is mousse? How to cook mousse at home

Sometimes we enjoy a delicious dessert, not only thinking 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 to cook it, let alone tell where the dish came from, only true professionals can.

What is mousse

In French, the word "mousse" is translated as foam. After all, it is exactly this consistency, it is light and airy. It is a sweet dessert, which has some basis, a basis, which gives it flavor notes. 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, add sugar, 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, that such mousse to prepare the present dainty.

Classic

It's no secret that mousse was invented by French court cooks in the 17th century. They knew the secrets of cooking this dessert. Today the original 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. Chocolate French mousse is the standard of 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

To understand what mousse is, prepare it according to the classic French recipe. To do this, take 4 eggs, 200 grams of cognac, 100 grams of powdered sugar, 3 large spoonfuls 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 the water bath and continue to whisk until a stable, dense foam forms. This takes about 10 minutes. After this, immediately put the container on the ice, continuing to whisk. Foam should not settle until the mousse cools down. This mass should be left in the cold. In a separate bowl, pour boiling water and add a spoonful of coffee. There we put pieces of chocolate and put it on a water bath. Melt and cool. In the third bowl, spread the butter and add to it melted chocolate. We mix everything well. Now this mass is gradually added to the tank № 1 (proteins with sugar powder). In doing so, continue to whisk and keep in the cold. Separately beat whites with salt until the formation of a lush foam and mix them with chocolate mass. We spread the mousse in molds and send it to the cold. The recipe is simple, but before you prepare mousse, you should carefully read the technology.

Raspberry mousse

For cooking, take half a glass of cold water, 4 cups fresh raspberries (you can replace frozen), 1 large spoonful of gelatin, a glass of sugar, two proteins and one and a half cup of cream (30%). What is mousse? This is primarily a stable foam. Therefore, for the beginning we soak gelatin, which will provide us with the necessary consistency. From raspberry squeeze juice (three quarters of a glass), add water and sugar and put it on the fire. Cook the syrup. Then add and mix. At this point, the mass should not boil, otherwise gelatin will not have its effect. We cool the resulting mixture. Separately, whisk the proteins to stable peaks and gradually introduce them into the syrup. Whip the cream and add it to the total mass. We must not forget that during the entire cooking the mass must be constantly cooled on ice. We pour out the dessert by forms and put it in the fridge. By the way, you can use mousse for a cake, having formed from it the top layer.

Apple mousse

This dessert is very suitable 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 peeled, cut into slices and boiled in a small amount of water. Then wipe them through a sieve to a mashed state. Add to it sugar, a little citric acid for taste and bring to a boil. Now introduce gradually semolina, continuing to cook and stir constantly. The resulting mixture is cooled and whipped. It turns out a magnificent mass. We pour apple mousse for children into molds and cool them. Serving the table, you can pour the dessert with any syrup.

Cottage cheese and sour cream mousse with strawberries

This dessert can be served for breakfast and it will be an excellent start to any day. Gentle, light and delicious mousse will be appreciated by 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 starters, we set the gelatin to swell, filling it with chilled, boiled water. Strawberries are washed and removed stems, then we turn it into puree in any convenient way, mixing with sugar. Add to this mass sour cream cottage cheese and whisk thoroughly. Pour a thin stream of gelatin, continuing to work as a mixer. We pour the curd-sour cream mousse into molds and cool it. Serving, you can decorate the delicacy with fresh fruits.

Mousse for a cake

Mousse is very often used in cooking cakes. The basis can be taken any. It can be a biscuit or short pastry. Mousse for a cake can be used either. The main thing is to keep it in good shape. Next, make mousse according to any recipe from any ingredients. We spread it on the base and send it to the refrigerator. When the layer solidifies you can form the next one. Usually different types of mousse are used, which gives the cake a very beautiful appearance and a delicious taste. For example, a layer of strawberry mousse and chocolate. It all depends on the imagination of the baker. In any case, properly cooked mousse remains an excellent treat that everyone loves.