Fruit mousse from semolina. Classic dessert: semolina mousse
Ingredients
- 100 ml of any berry (apple) juice;
- 1 tbsp. l. semolina;
- 70 ml of boiled milk.
Cooking method
- Boil on the juice of your choice semolina medium density.
- When the semolina is cooked, cool and beat it all with a mixer, you get a mousse (the porridge doubles in volume).
- Add warm boiled milk to the mousse.
It turns out a very tasty mousse, although my son does not really like any porridge lately, he ate this dish with great pleasure.
Video
This video mousse recipe is trusted by many internet users, be sure to check it out. It will be cooked with cranberries.
Jam recipe
Ingredients
- jam, diluted with water - 4 tbsp. l .;
- semolina - 8 tbsp. l.
Cooking method
- Jam-based mousse can be made from any fruit or berry jam, and you can also take compote or syrup. Such a mousse can also be prepared on the basis of gelatin, but with semolina it turns out to be more saturated.
- Dilute the jam in water to taste, then put the pan on the fire and bring it almost to a boil. We measure the semolina into a glass and pour it into the boiling syrup in a thin stream. Stir continuously so that no lumps form (in general, as if we are cooking semolina porridge). Boil over low heat for 10-15 minutes, until the mass thickens.
- Cool the prepared mass in the refrigerator until the temperature is about 10 degrees.
- Beat the cooled mass into foam using a hand whisk or a mixer, while its color should change - it will become noticeably paler. We put it in the refrigerator for a couple of hours.
- After cooking, the recipe for jam mousse is served in bowls. We lay out the dessert on the bowls. Jam mousse is ready!
- There are recipes for such a mousse great amount... You can vary the fruit and berry components to your taste, getting more and more desserts! A culinary specialist who first thought of creating a mousse was truly a romantic! Enjoy your meal!
Mousse (translated from French - "foam") is a sweet airy dessert based on berry or fruit juices, coffee, grape wine, etc. Special additives give it a stable airy texture: agar-agar, gelatin, semolina, etc. e. For sweetness, add sugar syrup, honey.
Semolina mousse is successfully used in the children's menu. Little ones and adults with a sweet tooth will never recognize such a "nasty" semolina in the taste of their favorite delicacy.
How to make a magical semolina mousse?
Mousse: cranberry and semolina
Cranberry mousse with semolina - a beautiful, tasty and healthy dessert. To prepare it you will need:
- water - five glasses;
- semolina - one glass;
- - one and a half glasses (as little as possible);
- honey - four tablespoons;
- fresh or frozen cranberries - 400 grams.
Sort fresh cranberries, rinse under running water, dry.
Put the berries in a saucepan, mash them with a crush (preferably a wooden one).
Transfer the resulting cranberry puree to cheesecloth, squeeze the juice into a separate container, put it in the refrigerator.
Boil the water.
Transfer the cake remaining in the gauze into a container, pour boiling water over it. Bring the cake with water to a boil, then continue to cook over low heat for about 7 minutes.
Pass the resulting cranberry broth through cheesecloth or a fine sieve, add honey. Stir everything well (honey should completely dissolve), add granulated sugar, put on fire, bring to a boil.
In boiling syrup, stirring continuously, pour in a thin stream semolina, continue to cook, without stopping stirring, for another 20 minutes. You get semolina porridge without lumps.
Remove the pot of porridge from the heat, pour the previously squeezed cranberry juice into it, beat with a mixer until a light pink homogeneous air mass.
Arrange the dessert in portions, refrigerate and freeze.
Chilled semolina mousse is served with berries, whipped cream or milk.
juice and semolina
Mousse with semolina, the recipe for which is offered below, is prepared on the basis of apple juice. This dessert was extremely popular in Estonia during the Soviet era.
Prepare semolina mousse with apple juice very simple and tastes like ice cream. It is difficult to guess that semolina is present in the dessert.
The following products are required for cooking:
- semolina - 1 glass;
- juice (apple) - 1.5 liters;
- milk - 1 liter.
Pour the juice into a saucepan, put on fire, bring to a boil. Pour semolina into the boiling juice, stirring continuously, in a thin stream. Continue to cook, stirring continuously, until tender (10 or 15 minutes).
Remove the saucepan from the heat, cool the porridge completely. Then beat the mousse with a mixer. The dessert should turn out to be airy, as if filled with small air bubbles.
Divide the mousse in portions, cool, serve with milk.
Semolina mousse, the recipe for which is given above, can be cooked in different juices, add granulated sugar or honey to taste.
Berry compote and semolina mousse
From compote and semolina, you can cook a great dessert that will appeal to both young children and adult uncles and aunts.
All you need to do is cook semolina porridge on a delicious (this is a must!) Compote.
Required products:
- compote - one glass;
- semolina - three tablespoons (tablespoons);
- water - two glasses;
- granulated sugar - to taste.
Cook delicious compote from berries or fruits, cool. Strain the liquid through cheesecloth or strainer.
Take one glass of compote, add two glasses of water. Pour the diluted compote into a saucepan, put on fire, bring to a boil, add semolina in a thin stream, stirring continuously, and, without ceasing stirring, cook until the porridge is ready for about 10 minutes.
Cool the resulting berry porridge completely. Then beat the mousse with a mixer. It should turn out to be airy, light, like foam. Arrange the dessert in portions, refrigerate. The mousse will thicken and resemble popsicles.
For the preparation of dessert, you can use any berries and fruits.
Chocolate muss
Semolina mousse with added chocolate - real holiday dessert, which can decorate the table at a children's party or become a worthy end to a Saturday dinner.
To prepare it, you need:
- milk - one liter;
- chocolate - one bar (100 grams);
- semolina - 100 grams;
- granulated sugar - 150 grams;
- vanilla sugar - one packet;
- butter - one tablespoon.
For the mousse, you must definitely take chocolate (no sweet bars!). It can be anything: milky, bitter ... Choose the one you like.
Warm up the milk, put chocolate previously broken into pieces into it (leave two squares for decoration). To mix everything. The chocolate should dissolve.
Bring milk with chocolate to a boil, stirring vigorously in a thin stream, add semolina, granulated sugar and vanillin. Continue to cook for another 10 minutes until thickened.
Remove the chocolate semolina porridge from heat, cool completely, add butter.
Beat the mousse well with a mixer until an airy mass is obtained.
Divide the dessert into portions and refrigerate for 2.5 or 3 hours.
Decorate the finished mousse with grated chocolate, berries, nuts or whipped cream.
Conclusion
Making a delicious dessert is easy. Using the recipes given above, even an inexperienced housewife can treat her family and friends with delicious and fashionable mousse. And it is not necessary to reveal the secret of what it is made of. Each housewife should have her own little tricks.
Experiment, come up with your own variations of dishes, cook with imagination and love.
Bon Appetit!
Strawberry, apple and chocolate muss on semolina - a delicacy for children.MUSS, mousse, m. (Fr.mousse) (kulin.) -
A sweet dish of fruit whipped into foam,
berry, milk or chocolate mass.
Ushakov's Explanatory Dictionary
Do you know such a wonderful dessert - berry mousse based on semolina? In many national cuisines there are versions of this dish, and, probably, your mothers and grandmothers cooked it too. Despite its simplicity, this dessert deserves attention, because it has so many advantages! It is plump and tender, from the usual available ingredients, easy to prepare, suitable for vegetarians and fasting people.
It doesn't look like porridge with jam at all, the main thing is to boil the cereals and beat the mousse well, and then the taste of semolina will be indistinguishable.
Strawberries can be replaced with blueberries, raspberries, cranberries, red currants, blackberries, cherries or other berries, fresh or canned fruits ... even compote will do: boil semolina on the “liquid” component of the compote, and remove the fruit from it and turn into puree. Trying?
Strawberry mousse on semolina
You will need:
Water - 500 ml.;
Semolina - 4 tbsp. l .;
Sugar - 4 - 6 tbsp. l .;
Strawberries (or any other berries) - 300 gr. (mashed potatoes - 1 glass 240 ml.)
Vanilla sugar (optional)
· Boil water and boil semolina. It is necessary to cook for a long time so that the grains are well boiled - I turn down the heat so that it just puffs and gurgles a little, and cook for 20-25 minutes. About 10 minutes after the start of cooking, I add sugar. Stir to avoid burning. You should get a thick porridge, with soft, barely noticeable grains.
· While semolina is boiling, I make strawberry puree. The strawberries must be defrosted and mashed with a blender. I rub it through a sieve to remove the seeds. You will need a glass of puree (220 ml.), From 300 gr. frozen strawberries are usually slightly larger.
The cooked semolina needs to be cooled, you can put the pan in a bowl with cold water and stir from time to time.
Beat the cooled semolina with a mixer, vanilla sugar and strawberry puree until fluffy - I beat for 10 minutes, at the highest speed.
Pour into portioned cups, bowls, vases and refrigerate for three to four hours, as long as possible, during this time the mousse will thicken.
If you are not fasting, you can serve this dessert with milk or whipped cream.
Bon Appetit!
Apple mousse on semolina
Apples, apricots 300 or cranberries 150, sugar 150, semolina 80-100. water 600-750.
The apples are cut, the seed boxes removed and boiled. The broth is filtered, the apples are wiped and mixed with the broth. Add sugar citric acid(if necessary) and bring to a boil.
Then pour semolina in a thin stream and, stirring, cook for 15-20 minutes. The mixture is cooled to 30-40 C, whipped and poured into molds.
They also prepare mousses with apricots, cranberries and other berries and fruits.
Ingredients:
Milk - 1 liter;
Chocolate (milk or bitter - according to your taste) - 100 grams;
Semolina - 100 grams;
Sugar - 150 grams;
Vanilla sugar - 2 teaspoons
Butter - 1 tablespoon.
The recipe for another simple, but very delicious dessert we bring to your attention today. The result will not be long in coming. Get down to business!
Pour milk into a saucepan, put on a low heat, and bring the milk to a boil. Now you need to add chocolate to the hot milk, mix it well to dissolve all the chocolate.
Without removing the pan from the heat, pour semolina into the boiling milk and chocolate in a thin stream. In this case, everything must be constantly stirred so that no lumps form. And after the semolina, add granulated sugar and vanilla sugar.
You need to cook everything over low heat for about five to seven minutes, until the mass thickens. We cool it down. Add butter. Beat everything well. You can beat with a mixer, or you can manually.
We will prepare bowls or molds into which we will pour the resulting mousse. We put in the refrigerator for three to four hours. The already prepared mousse can be sprinkled with grated chocolate.
So we have prepared another delicacy. It remains to try it. Bon Appetit!
http://www.ottocom.ru/kulinarij/deserti/035.php
If not everyone likes semolina porridge, then hardly anyone wants to bypass cranberry mousse with semolina, although in terms of the composition of the ingredients it does not differ from ordinary porridge. It's all about cooking! 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 beating - a delicate and light consistency.
The finished delicacy seems weightless and airy. Cranberry mousse is usually served in bowls with milk or cream. They eat it with a spoon. Berry mousse- a dish not only for those with a sweet tooth, but also for lovers of delicious desserts. The thickness of the consistency makes it look like a cream, so that the berry mass can be impregnated with cakes or used as sweet filling for pies or pies. By analogy, we once prepared strawberry juice; in this dessert, the taste of cereal is not felt at all.
- 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
Anyone who loves these vitamin red berries - I suggest trying to make a summer smoothie.
Cranberry mousse with semolina
Prepare all required ingredients.
Wash the cranberries thoroughly, pour into a bowl and mash with a pestle or potato grinder.
Pour ⅓ cup of cold boiled water into the gruel, stir and squeeze through cheesecloth. Put the resulting juice in the refrigerator.
Put the pomace in a saucepan and cover with the rest of the water.
Place the pot on the stove, simmer for 5 minutes, then strain.
Pour the broth into a saucepan again, bring to a boil and pour semolina in a thin stream with constant stirring. Boil the mass, stirring it, over low heat for 20 minutes, that is, until it thickens.
Pour granulated sugar into hot porridge.
Mix everything well, bring to a boil, remove from the stove and, without stopping stirring, cool to 35–40 ° С.
Pour in cooked cranberry juice.
Mix everything well again.
Put the porridge in the mixer bowl and beat until a thick foam forms.
When the mass doubles in volume, pour it into portioned dishes and take out to a cold place.
This is the beauty it turns out:
Bon Appetit!
It is quite possible that summer in the middle lane will come someday. So, it still makes sense to put bread kvass. It will take at least a week to prepare a good starter culture, and as forecasters promise, by that time the air temperature should rise above 20 C (during the day).
How to prepare a starter culture for
homemade bread kvass
Ingredients:
- 2 liters of cold water;
- 0.5 loaves of Borodino bread or 100 grams rye flour+ 100 grams of rye bread;
- 4 tablespoons of granulated sugar;
- 3 grams of yeast.
- Cooking time - 5-6 days
How to put kvass:
And insist again for a couple of days.
Drain again, add the remaining crackers (or flour with breadcrumbs) and sugar. And pour fresh water again.
During this time, the leaven will lose its insolent yeast taste and unpleasant bitterness, and it will be possible to put drinking kvass on it. To do this, every 1.5-2 days in three-liter jar with the prepared sourdough, it will be necessary to add water, sugar to taste and a large handful of fresh rye bread crumbs, removing before this some old soaked and sank to the bottom. For taste, you can add raisins, mint, ginger, honey ...