Cooking process
Berry mousse is a useful and tasty low-calorie dessert, which will be enjoyed by the whole family and will not cause trouble in the kitchen. Prepared with the addition of gelatin, fresh or frozen berries, mousse has a rich natural berry flavor and aroma, it turns bright and colorful in appearance.
By its nature berry mousse on gelatin is very close to jelly. Mousse is also extremely simple to prepare and consists of four basic components. The difference between these two desserts is the method of preparation itself. If we mix the jelly components, we simply leave them to solidify, then for the preparation of mousse, we will preliminarily forget the same components before the state of the foamy foam. Beating a mixture of berries and gelatin with a mixer makes it possible to give the dessert an airy, light, like a cloud, porous texture and a very mouth-watering taste. It would seem, a small change, but it turns out a new, unusual dessert! Try it!
For the preparation of berry mousse with gelatin you will need such components.
Defrost frozen berries or wash, dry and scrape fresh, separating stems and leaves. This recipe uses a mixture of frozen berries of red and black currants, with the addition of a few pinch of raspberries and blackberries.
Dissolve the gelatin in hot water and cool to room temperature.
Grind the berries to a puree state (using a pistil or blender). Then wipe the mashed potatoes through a sieve, separating the bones and large pieces of rind.
The resulting berry mass is placed in a deep container. Add vanilla and sugar and whisk for 3-4 minutes until the sugar dissolves.
Continuing to beat the mixture, pour melted gelatin with a thin trickle.
Whisk the mixture for another 10-12 minutes, until it doubles in volume and brightens.
Distribute the mass on kremankam or glasses and completely cool, placing in the refrigerator for 3-4 hours. As you cool down, the dessert will freeze, but will retain its splendor and air texture.
Berry mousse is ready. Store the dessert in the fridge and serve chilled.
Berry mousse
We prepare mousse on gelatin from frozen or fresh berries – an easy, fragrant and tasty dessert of four ingredients.
Ingredients
Frozen berries / fresh – 250 g
Instant gelatin – 15 g (3 tsp)
Sugar – 4-5 tablespoons (to taste)
Water – 100 ml
Vanilla sugar – 10 g (optional)
Cooking process
Berry mousse is a useful and tasty low-calorie dessert, which will be enjoyed by the whole family and will not cause trouble in the kitchen. Prepared with the addition of gelatin, fresh or frozen berries, mousse has a rich natural berry flavor and aroma, it turns bright and colorful in appearance.
By its nature berry mousse on gelatin is very close to jelly. Mousse is also extremely simple to prepare and consists of four basic components. The difference between these two desserts is the method of preparation itself. If we mix the jelly components, we simply leave them to solidify, then for the preparation of mousse, we will preliminarily forget the same components before the state of the foamy foam. Beating a mixture of berries and gelatin with a mixer makes it possible to give the dessert an airy, light, like a cloud, porous texture and a very mouth-watering taste. It would seem, a small change, but it turns out a new, unusual dessert! Try it!
For the preparation of berry mousse with gelatin you will need such components.
Defrost frozen berries or wash, dry and scrape fresh, separating stems and leaves. This recipe uses a mixture of frozen berries of red and black currants, with the addition of a few pinch of raspberries and blackberries.
Dissolve the gelatin in hot water and cool to room temperature.
Grind the berries to a puree state (using a pistil or blender). Then wipe the mashed potatoes through a sieve, separating the bones and large pieces of rind.
The resulting berry mass is placed in a deep container. Add vanilla and sugar and whisk for 3-4 minutes until the sugar dissolves.
Continuing to beat the mixture, pour melted gelatin with a thin trickle.
Whisk the mixture for another 10-12 minutes, until it doubles in volume and brightens.
Distribute the mass on kremankam or glasses and completely cool, placing in the refrigerator for 3-4 hours. As you cool down, the dessert will freeze, but will retain its splendor and air texture.
Berry mousse is ready. Store the dessert in the fridge and serve chilled.