Homemade mousse - 21 cooking recipes

Homemade milk differs from store-bought powdered mousse in the same way as, say, store-bought milk differs from market milk from a live cow. Its taste is more rich, pleasant, harmonious. And no chemical taste for you. So how can you make mousse at home so that everyone will be stunned?

First of all, let's decide on the names. Translated from French, the word “mousse” means “foam”. And in its 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, puree, coffee, egg whites, gelatin, molasses, agar-agar. In modern cooking, other, sometimes very unexpected ingredients are often used: corn or chickpea flour, semolina, decoctions, etc.

But no matter what is included in the mousse recipe, it should always be airy and tender. It should hold its shape and not fall off when serving. It is its 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 this, the berries need to be allowed to rest so that the excess juice drips out, otherwise the mousse will begin to “float”. A 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. Then beat with sugar until it is completely dissolved. Pour in the dissolved gelatin and beat until the puree begins to lighten and doubles in size. At this stage, the mousse is ready, it can be poured into glasses and cooled in the refrigerator. It’s nice that in the process it will not fall off, but will retain its shape and will not lose its splendor.

The popular chocolate mousse can be made with cream or eggs (or both). Orange zest also goes well with it.