Apple mousse - the best recipes .How to cook a tasty and applesauce .
Recipes / / May 18, 2016
Apple mousse - the general principles of preparation
What is a "mousse"?If you experience a way of styling hair in the head, it is not by chance - this word is translated from French as "froth".But in addition to "skin" for the hair there are also mousse dessert.This gentle delicacy, which can be both dessert and main course.
To prepare the applesauce, you will need apples, as well as gelatin, egg or cream - depending on what you want to base the dishes.
Apple mousse - preparation of products and dishes
Having prepared applesauce for the first time, many housewives after introducing it in the list of favorite foods.This is not surprising, as the French dessert class restaurant can be easily prepared at home, not wasting a lot of time and money on products.The only disadvantage of this is that treats that foam mousse need whipping long enough for at least ten minutes.If you have a special processor, it certainly makes it easier, but if not, then without a mixer or blender can not do.Of course, theusual whisk whisk weight in the mousse will not succeed.
Recipes apple mousse:
Recipe 1: Apple mousse
Mousse can be done in several ways, and the most popular recipe - it is based on jelly.
- Apples sweet 2 pieces
- Powdered sugar 1 cup
- Water 200ml
- Gelatin 1 package (15 grams)
- Apples, I shall remove fromtheir skin clean out midway, then blender pyuriruem.
- Gelatin pour warm water and leave to swell.
- Puree fill with water and put it on the stove, bring to a boil.Add the powdered sugar and half cook ten or twelve minutes.Add the mashed gelatin, stir and remove from heat.
- The resulting mass Pour a thin stream of the remaining sugar and whisk with a mixer until until the mixture is foamy.Pour sauce on the forms and put in the refrigerator.
Recipe 2: Apple mousse based on semolina
For this recipe, take apart semolina apples.Semolina dessert will make the most correct consistency.However, how to make cream of wheat (even apple), in mousse?The secret is simple - you just need to shake up a mixer until the mass, until it becomes light, almost white.Well, for the cause!
- Munk 4 tablespoons.
- Apple 2 pieces of large size
- Mineral water 300 ml
- Powdered sugar 260 grams
- Apples should be washed, to remove their peel, then cut into slices, cut out the core.Apples turn through the blender to puree, add a water and put on fire.
- of apples, add sugar, bring to a boil and make the fire less.
- After four to six minutes after the apple mixture boil, add a thin stream of semolina.Cook barley with apple sauce, stirring constantly mass of not less than eight minutes.
- semolina Remove from heat, and, place on a cold, immediately start beating with a mixer.Beat at least nine to twelve minutes.Malic mass pour into ice-cream bowls and place in a cool place for several hours.
Recipe 3: Apple mousse based on egg
Do baked apples you like?Juicy, with unforgettable aroma, soft and delicious?Try to prepare such apple dessert - apple mousse.
- Egg whites 3 pieces
- Powdered sugar 100 grams
- Sugar 100 grams
- Water 200ml
- Apples 2-3 pieces
- peeled applescut into pieces, then grind them in a blender mush.Pour the water and put on fire.Once the mixture has boiled, pour the sugar and make the fire smaller.After three or four minutes, remove from heat mashed cool.
- proteins refrigerate for seven to ten minutes.Whisk them until foamy state with a pinch of salt for about seven minutes.
- Continuing whisking protein, add to it chilled mashed and powdered sugar.
- applesauce pour into forms, and bake it for about ten minutes in the preheated oven, but no more.Mousse will with thin crispy crust, soft midway.
Recipe 4: Apple mousse with berries
Prepare apple mousse with currants.He will have an attractive purple color and fresh sweet and sour taste.
- Apples 3 pieces sweet
- Currants 100 grams
- Powdered sugar 230 grams
- Cranberry 3 cups
- Water 200ml
- cream 15% 300 ml
- gelatin fill with water, stir and leave it to swell.
- Smorodin grind, squeeze the juice.Apples clean and cut into pieces, pyuriruem blender.
- swollen gelatin, pour cream, add to scrap obtained currant and apple puree, powdered sugar, vanilla and stir.
Apple mousse - secrets and tips from the best chefs
- Apples should always be sweet varieties, because sour "Semirenko" just do not fit.But you can use the "Granny Smith", if you want to get a mousse with sour.Another option - to add a little lemon juice.
- applesauce gelatin-based best whipping in the cold.Ready dessert thus obtained the most desired consistency.
07, 05, 2016
07, 05, 2016