Apple mousse on semolina. Apple mousse: cooking recipe

Mousse is the clearest example of exquisite french cuisine. This airy dessert consists of a base (fruit puree, juice, coffee or cocoa, sour cream, cream, wine, etc.) and a fixative that stabilizes the magnificent state of the dish ( chicken proteins, agar-agar and gelatin, semolina or starch).

Apple mousse consists of three main ingredients: applesauce, juice, jam or marmalade, sugar or honey and a thickening base - semolina, gelatin, proteins.

Suggested below various options apple mousse for every taste.

Classic apple mousse

The dish can be made from either fresh applesauce or apple juice.

List of ingredients:

• Fresh apples - 400 g.
• Sugar - 150 g.
• Lemon acid- pinch or
• Lemon juice - 20 ml.
• Gelatin - 20 g.

Cooking method:

1. Peel apples from peel and seeds. Randomly chop and puree with an immersion blender, adding sugar and citric acid.
2. Bring the resulting mass to a boil over low heat. Boil for about 5-10 minutes.
3. Let stand and divide the hot mass into puree and apple juice.
4. Dilute gelatin in the poured juice and cool everything slightly.
5. Combine puree and gelling juice.
6. Gradually beat until a fluffy mass is formed.
7. Divide into portions and leave in a cold place to cool.

Lazy Apple Jam Mousse

Very very lazy recipe for the most impatient cooks. Usually succeeds the first time.

List of ingredients:

• Apple jam - 250-300 g.
• Semolina- 100-150 g.
• Water - 400 ml.
• Sugar - 50-100 g.
• Vanilla sugar - 10 g.

Cooking method:

1. Pour semolina hot water, mix well and simmer until thickened, 5 minutes.
2. Pour regular and flavored sugar into hot porridge, add jam.
3. Beat with two whisks until a fluffy mass is obtained (should increase one and a half times).
4. Divide into bowls and chill in the refrigerator.
5. Garnish with jam to your liking when serving. fresh fruit or cream.

Apple mousse on semolina

Unlike the previous recipe, here the dish is prepared from fresh fruit.

List of ingredients:

• Apples - 500 g.
• Sugar - 150 g.
• Semolina - 80-100 g.
• Citric acid is a generous pinch.
• Water - 400 ml.

Cooking method:

1. Choose from apples only the pulp. Randomly cut it, cover it with sugar and pour water.
2. Cook over medium heat until soft.
3. Drain the pulp of apples, and dilute the semolina in the broth and cook a dense porridge.
4. Put the mashed pulp and citric acid into the porridge already cooked on apple broth.
5. Cool the whole mass to room temperature and beat with whisks until the mass increases by one and a half to two times.
6. Divide into portions and chill.
7. When serving, decorate to your liking with jam, fresh fruit or cream.

Apple mousse with juice

Delicate mousse from a mixture of apple and orange juice. Since there is no dense fruit base here, you need to add a little more gelatin to the dish than usual.

List of ingredients:

• Apple juice - 300 ml.
• Orange juice - 200 ml.
• Gelatin - based on 1 liter.
• Sugar - 100-150 g.
• Cream for decoration.

Cooking method:

1. Combine apple and orange juice, add sugar to them and slowly bring to a boil.
2. Then reduce the heat so that the juices stop boiling, and carefully dilute the gelatin in the hot mass. Strain.
3. Remove from stove immediately and cool to room temperature.
4. Beat with a mixer until volume increases.
5. Divide into molds and leave to set.
6. When serving, decorate to your liking with fresh fruit or cream.

Natural apple mousse

Apple mousse without the use of any thickeners.

List of ingredients:

• Fresh apples - 500 g.
• Water - 250 ml.
• Sugar - 150 g.

Cooking method:

1. Antonovka or other variety of ripe granular apples should be peeled from hard peel and seeds.
2. Randomly chop them, pour a glass of water and simmer under the lid until soft.
3. Soft apples cool and grind into a puree.
4. Cool the apple mass, add sugar to it and beat everything until white.
5. Cool in the refrigerator and serve.

Apple mousse with semolina.

Apple mousse with semolina

It turns out that from the minimum set of the simplest and most inexpensive products, you can prepare an exquisite dessert - mousse from fresh apples. Delicate airy texture, pleasant taste and aroma will ensure the success of this dish even on holiday table. And also apple mousse with semolina, the recipe with a photo of which is set out step by step below, will be a good help for those parents whose children do not like to eat semolina. The mousse is so different from the usual semolina for us that the children will enjoy this airy dessert with pleasure, and then they will definitely ask for an addition.

Ingredients for 3 servings:

• apples - 500 g;
• semolina - 75 g (3 tablespoons);
• sugar - 100 g;
• vanilla sugar - 10 g;
• citric acid - a pinch;
• water - 750 ml.

Cooking time - 1.5 hours, of which 1 hour - cooling in the refrigerator.

Making apple mousse with semolina:

First you need to prepare everything necessary products. As you can see, they are very simple. Apples are best taken sweet or sweet and sour. Instead of vanilla sugar, you can put a pinch of vanillin. Citric acid can be replaced with a slice of lemon.

Put a pot of water on the fire. Pour a pinch of citric acid into the water or put a slice of lemon and bring it to a boil. While the water is boiling, the apples must be washed, cut and peeled from the seeds. The skin may not be peeled.

When the water boils, put the apples and cook them for 10-15 minutes. The apples should be quite soft.

Throw the apples in a colander, and pour the water in which they were boiled back into the saucepan.

Put the saucepan back on the fire and bring the liquid to a boil. Then pour semolina in a thin stream, with constant stirring. Continue to cook semolina over low heat for about 5-7 minutes, until it thickens.

Rub the apples through a colander or sieve (remove the skins). Received applesauce put in a saucepan, pour sugar into the same place and boil everything together for several minutes. Then add this puree to the semolina.

Pour vanilla sugar and beat the semolina and applesauce mixture with a mixer until a light foam forms. This will take at least 10 minutes.

Pour the resulting apple mousse with semolina into suitable containers and refrigerate for about 1 hour. During this time, it will thicken quite well, after which the apple mousse on semolina can be decorated and served. Pieces of fruit, fresh, frozen berries or berry jam (for example, cherry) are suitable as decorations. The taste of this dessert is greatly enriched by grated chocolate, which can be sprinkled with mousse.

Enjoy pleasant taste apple mousse with semolina! A recipe with a photo will help you in its preparation.

Enjoy your meal!

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Apple mousse with semolina 7 Apple mousse with semolina

What is "mousse"? If you have an image of a hair styling product in your head, then this is no coincidence - this word is translated from French as “foam”. But besides the "foam" for the hair, there is also a mousse dessert. This is the most delicate delicacy, which can be both a dessert and a main dish.

In order to make apple mousse, you will need apples, as well as gelatin, egg or cream, depending on what you want to use as the basis of the dish.

Apple mousse - preparing food and dishes

Having prepared apple mousse for the first time, many housewives then add it to the list of their favorite dishes. This is no coincidence, because a restaurant-class French dessert can be easily prepared at home without spending a lot of time and money on groceries. The only drawback of this delicacy is that the foam for the mousse needs to be whipped for a long time, at least ten minutes. If you have a special combine, then this certainly facilitates the process, but if not, then you cannot do without a mixer or blender. Of course, it will not be possible to whip the mass into mousse with an ordinary whisk.

Apple mousse recipes:

Recipe 1: Apple Mousse

Mousse can be made in several ways, and the most popular recipe is based on jelly.

Required Ingredients:

• Sweet apples 2 pieces
• Powdered sugar 1 cup
• Water 200 ml
• Gelatin 1 pack (15 grams)

Cooking method:

1. Wash apples, remove the skin from them, clean the middle, then puree with a blender.
2. Pour gelatin warm water and let it swell.
3. Pour puree with water and put on the stove, bring to a boil. Add half of the powdered sugar and cook for ten to twelve minutes. Add gelatin to puree, mix and remove from heat.
4. In the resulting mass, pour the remaining powdered sugar and beat with a mixer until the mixture becomes foamy. Pour puree into molds and put in the refrigerator.

Recipe 2: Semolina Apple Mousse

For this recipe, take semolina in addition to apples. Semolina will allow you to make a dessert of the most correct consistency. However, how to turn semolina porridge (even apple) into mousse? The secret is simple - you just need to beat the mass with a mixer until it becomes light, almost white. Well, for business!

Required Ingredients:

• Semolina 4 tablespoons.
• 2 big apples
• Mineral water 300 ml
• Powdered sugar 260 grams

Cooking method:

1. Apples need to be washed, peeled, then cut into slices, cutting out the core. Using a blender, turn the apples into a puree, add water to them and put on fire.
2. Add sugar to the apples, bring to a boil and reduce the heat.
3. Four to six minutes after the apple mixture has boiled, add semolina in a thin stream. Boil the grits with applesauce, stirring the mass continuously for at least eight minutes.
4. Remove the semolina from the stove, and place it in the cold, immediately start beating with a mixer. Beat for at least nine to twelve minutes. Pour the apple mass into bowls and place in a cold place for several hours.

Recipe 3: Egg Apple Mousse

Do you like baked apples? Juicy, with an unforgettable aroma, soft and tasty? Try to make a dessert from such apples - apple mousse.

Required Ingredients:

• egg whites 3 pieces
• Powdered sugar 100 grams
• Sugar 100 grams
• Water 200 ml
• Apples 2-3 pieces

Cooking method:

1. Cut the peeled apples into pieces, then chop them into a pulp with a blender. Fill with water and put on fire. As soon as the mixture boils, pour in the sugar and make the fire smaller. After three or four minutes, remove the puree from the stove, refrigerate.
2. Put the whites in the refrigerator for seven to ten minutes. Beat them until foamy with a pinch of salt for about seven minutes.
3. Without stopping whipping the protein, add the chilled mashed potatoes and powdered sugar to it.
4. Pour the apple mousse into molds and bake it for about ten minutes in a preheated oven, but no more. Mousse will turn out with a thin crispy crust, soft center.

Recipe 4: Apple mousse with berries

Let's make apple mousse with currants. It will have an attractive lilac color and fresh sweet and sour taste.

Required Ingredients:

• Apples 3 pieces sweet
• Currant 100 grams
• Powdered sugar 230 grams
• Cranberries 3 cups
• Water 200 ml
• Cream 15% 300 ml
• Vanilla

Cooking method:

1. Pour gelatin with water, stir it and leave to swell.
2. Grind the currant, squeeze the juice. Peel and cut the apples into pieces, puree with a blender.
3. Pour the swollen gelatin with cream, add currant pomace and applesauce, powdered sugar, vanilla, mix.

1. Apples must be of a sweet variety, because sour "Semirenko" is definitely not suitable. But you can use granny smith if you want a sour mousse. Another option is to add some lemon juice.
2. Gelatin-based apple mousse is best whipped in the cold. The finished dessert, thus, will turn out to be the most desired consistency.

I often cook various fruit and berry mousses. They are not only very tasty, but also very useful. For example, it is an excellent source of vitamin C. It is especially useful in winter and spring. Apple mousse, the recipe of which I will tell you today, can be prepared all year round, but it will be especially useful in the fall. At this time, the abundance of fresh harvest. I highly recommend preparing such mousses for children who do not like ordinary semolina porridge. The consistency of the mousse is such that the semolina is absolutely not felt. It's so airy, gentle and unusual delicious treat. And at the same time, it is a satisfying whole meal. I categorize this dish healthy eating. Cook and enjoy!

Compound:

• 1 kg peeled apples
• 150 g sugar
• 150 g semolina
• 1 liter of water

Apple mousse on semolina

The method of preparing mousses on semolina is quite simple and has the same scheme. The difference is only in the number of ingredients. So, I'm making mousse with apples.

I peel the apples, remove the core with seeds. I put the apples in a bowl. I pour some water into the apples. The water level should be up to the middle of the apples.

I cover it with a lid and put it on the stove. After boiling, cook over medium heat until soft. Apples should almost boil.

When the apples have boiled down, I puree the apples with a submersible blender into a homogeneous mass.

I add the rest of the water and sugar. Mix thoroughly and bring the apple mass to a boil.

As I already wrote, apple mousse with semolina is being prepared and now it's time to add it. In a thin stream with constant stirring, I pour the semolina into the apple mixture.

Cook apple-semolina porridge until thickened for about 5 minutes. At the same time, it must be stirred. Ready porridge turns out to be quite thick, but not dense due to applesauce.

Remove from stove and leave to cool slightly in a saucepan. I stir occasionally to keep the top from drying out.

I transfer the apple-semolina porridge to another container and put it in a larger saucepan or in a bowl of ice water. Cool to lukewarm, stirring occasionally.

It's time for the final stage of preparation, and this stage I love the most. With a mixer, beat the cooled porridge into a lush mass. After that, you get the same mousse that we need.

This recipe for apple mousse prepared with semolina may become one of the favorite treats for those who are not indifferent to fruit desserts. Airy, delicate and refreshing apple mousse can serve not only as a light dessert that completes a lunch meal or any celebration, it will also dull the feeling of hunger as a snack. By the way, it can easily be used for cooking, in particular, in the form of a layer between the cakes. The composition of the ingredients for apple mousse is quite simple. True, when preparing it, one cannot do without special kitchen appliances (such as a mixer or blender).

Ingredients:

• 3 sweet and sour apples with a total weight of about 300 gr.;
• dessert or tablespoon of sugar sand (10-20 gr.) - to taste;
• a coffee spoon of vanilla sugar;
• 2 pinches of citric acid;
• 3 art. spoons (for apples) + 200 ml. (for semolina) water;
• 2.5 st. spoons of semolina.

• Will not be superfluous this dish and ground cinnamon (but this spicy seasoning is not for everybody). You can also add curd if you wish.

• Yield: 2 servings of moderately sweet dessert.
• Cooking time is a maximum of 30 minutes.

How to cook apple mousse with semolina:

From each well-washed apple, remove a thin layer of peel, cut out all dents, bruises and the core, then cut into small slices and, together with water (3 tablespoons), granulated sugar, citric acid and vanilla, put in a small saucepan. Put on fire (preferably medium) and simmer until the fruit is completely soft. This will take 3 to 7 minutes depending on the density of the apples. citric acid in this recipe needed so that, firstly, the apples do not darken; secondly, to give the dessert a slight sourness. But this ingredient is optional.

In the meantime, cook thick semolina porridge from a glass of water and cereals (pour the cereal into boiling water in a stream and, bringing to a boil, stirring vigorously, cook for no more than 3 minutes) and cool.

While the porridge is cooling (and it cools down a little longer than apples), use a blender to transform the softened apples into a homogeneous gentle puree. In the absence of a blender, wipe the apple mass through a sieve.

Combine applesauce and completely cooled semolina in a bowl, beat well with a mixer. If you do not have a mixer, beat with a blender.

You can slightly change the technology for making mousse. Pour all the water into the apples at once and bring the fruit to a soft state. Then convert to puree (using a blender or sieve) and cook apple semolina porridge based on the resulting mass. When it cools down, you just have to beat it well.

Spread the finished apple mousse into containers (bowls or glasses), keep in the refrigerator for at least half an hour, and you can serve it as a simple but very tasty dessert.

Sprinkle mousse before serving chocolate chips and coconut flakes mixed (very tasty). As an option, you can use ground cinnamon, as well as fresh mint leaves, to decorate the dessert and give it additional aroma and taste.

Enjoy your meal!!!

Sincerely, Irina Kalinina.