Cranberry mousse

Cranberry mousse

Recipe from: Julia

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Cranberry mousse is a wonderful dessert that both kids and adults adore! According to this recipe, which Alevtina sent to us for the competition, you can prepare mousses with any berries.

A very tender, airy mousse. You can make it from all berries. You can add less or more sugar, depending on the acidity of the berries. Kids eat it with pleasure!

Cranberry mousse

Compound:

glass – 250 ml

• 45 grams (4 tablespoons) semolina
• 0.5 cups sugar (or to taste)
• 1 cup cranberries (or other berries)
• 0.5 l water
• vanillin (optional)

How to make cranberry mousse:

1. Take fresh or frozen berries to suit your taste; I used cranberries. If frozen, thaw.

Ingredients for cranberry mousse

The berries must be crushed and then strained (rubbed through a sieve).

Wipe the cranberries

Set aside the juice that has separated for now.

Cranberry juice
Take what's left of the cranberries, put it in a saucepan and add water. Let simmer for 5 minutes.

Cranberry pulp with water

Strain. Discard the berries. Boil.

Bring to a boil

Cranberry mousse

Tip : You can serve with whipped cream.

See also how to make lemon mousse.

Cranberry mousse with semolina

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Cranberry mousse with semolina combines a soft pink color, a slightly perceptible berry smell and a light, “airy” structure. This ordinary dessert is not bad because it can be prepared at any time of the year, because both fresh and frozen berries are perfect here.

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In this case, semolina acts as a thickener; it does not weigh down the mousse in any way and does not make the dessert look like porridge; most likely, when tasting, you will not even feel this ingredient.

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Ingredients:

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• cranberries - 150 g;
• semolina - 3 tbsp. spoons;
• sugar - 120 g;
• drinking water - 400 ml.

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Cranberry mousse with semolina recipe with photo

How to create cranberry mousse

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1. After defrosting at room temperature in advance, mash the cranberries with a masher.
2. Pass the cranberry puree through a fine sieve. We put the finally purchased fresh juice in the refrigerator for now, and transfer the crushed berries to a saucepan/saucepan.
3. Fill the cake with water, bring to a boil and cook over moderate heat for about 5 minutes. We pass the purchased cranberry broth through a sieve. We no longer need dehydrated berries - they can be thrown away.
4. Pour the hot cranberry compote into a heat-resistant container and bring to a boil again. Sweeten, varying the dose of sweet sand at your discretion. Next, add semolina in a thin stream with continuous stirring.
5. Without stopping stirring the slightly thickened mass, continue cooking for 5-7 minutes. We achieve a very homogeneous mixture. After removing from the stove, pour the cranberry jelly into a comfortable bowl and cool the dessert until warm. To speed up this process, place the bowl in a container of ice water.
6. Then we move on to the final step. Beat the cooled cranberry mass with a mixer until it turns light and grows in size. We immediately introduce the previously purchased cranberry juice, which was waiting its turn in the refrigerator.
7. Pour the “airy” cranberry mousse with semolina into portion forms, cool and place in the refrigerator for several hours or overnight (that is, at night) . Serve as a dessert, diluting the berry mass with milk if desired.

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Cranberry mousse with semolina is ready! Bon appetit!

Cranberry mousse

• fresh cranberries – 2 cups
• sugar – 1.5 cups
• semolina – 4 tbsp. l.

STEP-BY-STEP COOKING RECIPE

Key words

difficult

One fine moment, Count Guryev, the Minister of Money of the Russian Federation, deigned to dine at a party. Porridge was served for dessert.

average

Royal Easter will amaze the imagination of your loved ones and guests at home, it is so fragrant and delicious. .

This is a very bad recipe, don’t follow it, it doesn’t harden. Not enough semolina, or a lot of water.

A very wonderful and delicious dessert! As for whether semolina is not enough: I remember preparing porridge for the whole family, and for 2 liters of milk I put less than a 200 g cup of semolina. And then the porridge came out a bit thick. So 4 tbsp. l. for 1.5 liters of water - I think it will be just right.

Honored amberfish. My mother used to prepare mousse using this exact recipe almost all the years, and now I’m making it. There is no mistake in the recipe. If in doubt, try boiling 4 tablespoons of semolina in 1.5 cups of water. I assure you, it will turn out to be a very, very thick porridge, nothing like mousse)

Dear Alena Spirina, printed sources can also be wrong. Don’t fool people – inspect recipes

We checked the printed source, it indicates these proportions.

The recipe obviously incorrectly indicated one and a half liters of water. one and a half glasses faster. editor, please check the recipe

Nepoluchilsja,malo manki,ocenj malo

It tastes like jelly, but delicious

No, 4 tablespoons of semolina is obviously not enough, it comes out extremely liquid, even though I cooked it for 15 minutes. Correct the recipe.

This is the most delicious dessert from my youth.)) Our family has been preparing it for about 50 years a couple of times a year)) It’s a pity that the recipe is given incorrectly in almost all the main points. Semolina naturally requires more than 4 tablespoons. The traditional recipe has the following proportion: for a glass of cranberries – a glass of sugar and 3 tablespoons of semolina, i.e. this recipe must contain at least 6. But I add a little more. In the latter case, you can constantly add water. And the most important mistake of this recipe is to cook the semolina for 4 minutes ((The main thing is to boil the semolina extremely well - so that the grains are not felt. Only then will you get a thick mass that will whip into an extremely fluffy foam. Before whipping, you need to cool the semolina to body temperature. And it’s also extremely important: only a mixer is suitable for whipping. Nothing will come out in a blender with knives - only slurry remains.

It didn’t work out to beat anything, it just came out as watery syrup. maybe the semolina is wrong

For the Guest who left a comment on 04/07/2011 at 17:34:57 No, 4 spoons will be completely enough.

And specifically 4 tablespoons of semolina? Maybe a glass? In the photo there are obviously more than 4 spoons, which is not enough for a liter of water.

Very tasty! Like in childhood, when my grandmother cooked

Everyone really liked the dessert, no one was able to guess how it was prepared)

But I didn’t get a thick mass. The cranberry syrup remained watery. I don’t understand what this could be connected with.

This dessert simply cannot be described in words. need to enjoy. All the relatives are in ecstasy, the semolina is completely invisible! You can use less sugar - you can feel the pleasant sourness!

Cranberry mousse - the best recipes. How to make cranberry mousse correctly and deliciously.

Cranberry mousse - general principles of production

The French word "mousse" translates to "foam". It is not difficult to guess that the names of dishes with such a prefix have an airy, creamy and indescribably delicate structure. To do this, most often a special substance is added to mousses to create a suitable mixture. This could be jelly or egg whites. Prepare cranberry mousse, easy in recipe and technology, the most delicious French dessert. It can be made light and almost dietary (based on eggs) or the most high-calorie if you take cream.

Cranberry mousse - preparation of goods and utensils

Because the base of the dish contains sour berries, it must be washed first. Can I use frozen cranberries? Naturally, you just need to defrost it in advance. We don’t need cranberries in their entirety; we need to puree them and squeeze out the juice. Cranberry juice is also not needed for the mousse.

What other ingredients need to be prepared in advance? It depends on the base you are preparing the mousse with. If you want to create the thickest dessert, then take semolina and jelly. The lightest cranberry mousse will be made if you use egg whites. You can create a very satisfying dessert if you use cream as a base (you just need to use it with a fat content of at least 15%).

Cranberry mousse recipes:

Recipe 1: Cranberry mousse

An indescribably tender mousse that will turn out just like that if you are not too lazy to whip it. The finished treat can be served with coffee or tea, or even better, a glass of milk. This recipe is based on semolina.

Required ingredients:

• Semolina 3 tbsp.
• Cranberry 240 gr
• Mineral water 2 glasses
• Sugar 240 gr

Manufacturing method:

1. Rinse the berries and grind through a sieve. Set the juice aside; it will not be needed for the mousse, but pour the juice into 2 glasses. Place the saucepan on the heat and cook for about 15 minutes.
2. The resulting broth must be strained, the thick part removed, and sugar added to the liquid and brought to a boil.
3. Three to four minutes after the broth has boiled, add semolina in a thin stream. Cook the cereal, stirring constantly for about twelve to fourteen minutes.
4. Once 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 is that the mass will become practically snow-white and airy.

Pour the finished mousse into molds and place in a cool space 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 allow you to create the light structure necessary for the dish.

Required ingredients:

• Cranberries 150 gr
• Sugar 120 gr
• Sweet powder 120 gr
• Water 1 glass
• Gelatin 1 pack

Manufacturing method:

1. Grind the berries, separate the juice from the berry mass.
2. Gelatin must be filled with water and allowed to swell.
3. Fill the squeezes with water and put on fire, bringing to a boil. Add sugar and cook for eight to twelve minutes. Add the swollen gelatin, mix and remove from heat.
4. Pour sweet powder into the mixture in a narrow stream and whisk until the structure of the mass becomes airy. Pour the mixture into molds and place in a cool space.

Recipe 3: Cranberry protein mousse

How to prepare mousse? Most often this dish is cooled, but from time to time it is baked - after all, the main thing is to create the lightest mixture. Prepare cranberry mousse from egg whites.

Required ingredients:

• Egg 4 pieces
• Sweet powder 120 gr
• Cranberries 130 gr
• Citric acid ½ teaspoon

Manufacturing method:

1. Let's separate the whites from the yolks; for the dish we will need the whites specifically. Beat them until stiff, about 6 minutes.
2. Continuing to beat the egg whites, add sweet powder and lemon.
3. Prepare the cranberries - grind them, separate the juice, and add the pomace evenly to the foam. Continue beating the mixture for about 7 minutes.
4. Preheat the oven to 100 degrees for 10 minutes.
5. Pour the cranberry mousse into the molds and bake it for about 15 minutes, but not more. The finished dessert should be dry on top, but remain light and airy on the inside.

Recipe 4: Creamy cranberry mousse

Another option for making a dessert is to create it based on cream. Naturally, the cranberry mousse will turn out to be the fattest, and also the most delicious and satisfying.

• Gelatin 1 pack
• Sweet powder 200 gr
• Cranberries 3 cups
• Cream 15% 500 ml
• Vanilla

Manufacturing method:

1. Gelatin must be poured with water, stirred and allowed to swell.
2. Fill the swollen gelatin with cream, add cranberry extracts, sweet powder and mix.
3. Beat the mass with a mixer until you get a thick foamy mass. Pour the resulting mixture into molds and place in the refrigerator.