Homemade mousse differs from purchased powdered mousse in the same way as, say, store-bought milk differs from market milk, from under a live cow. Its taste is more intense, pleasant, and harmonious. And there's no chemical taste for you. So how do you cook mousse at home so that everyone is stunned?
First of all, let's decide on the names. Translated from the French, the word "mousse" means "foam". And in the historical homeland it has been prepared for a long time and in different ways, based on different products. It can be: milk, cream, honey, fruits, berries, chocolate, cocoa, ice cream, juice, wine, mashed potatoes, coffee, egg whites, gelatin, molasses, agar-agar. In modern cooking, other, sometimes very unexpected ingredients are often used: corn or chickpea flour, semolina, broths, etc.
The Five Most Commonly Used Ingredients in Homemade Mousse Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Semolina | 340 | 10.3 | 1 | 73.3 |
| Gelatin | 355 | 87.2 | 0.4 | 0.7 |
| Cranberries | 26 | 0.5 | 0 | 6.8 |
| Cream | 300 | 2.8 | 20 | 3.6 |
But whatever is included in the mousse recipe, it should always be airy, delicate. It must keep its shape and not fall off during feeding. It is the spectacular appearance that makes this dessert so popular and desirable on any table.
By the way, homemade mousses can be prepared not only from fresh, but also from frozen berries. Before that, the berries should be allowed to rest in order to drain the excess juice, otherwise the mousse will start to float. Vitamin dessert made from them is prepared with the addition of gelatin or agar-agar. The berries are ground into a homogeneous mass without seeds - through a fine strainer, if we take raspberries, blackberries, currants, strawberries. After whipping with sugar until it is completely dissolved. Pour in the dissolved gelatin and whisk until the puree becomes lighter and grows twice in size. At this stage, the mousse is ready, it can be placed in glasses and cooled in the refrigerator. It is pleasant that in the process it will not fall off, but will keep its shape, will not lose its splendor.
The popular chocolate mousse can be prepared on the basis of cream or eggs (or both). And orange peel goes well with it.