Requires: 300 g of dried fruits (raisins, dried apricots, apricots), 1/2 cup sugar, lemon zest,
citric acid, 1/2 cup champagne, 3 egg whites, 1 tsp. gelatin.
Cooking method. Rinse dried fruits in the water, and then wipe through
sieve. Add sugar, citric acid. Add some warm champagne to the gelatin.
Spread it with the remaining champagne when it swells. Egg whites carefully beat into a lush white foam, gradually adding a teaspoonful spoon then chilled mass of dried fruits, then swollen and diluted gelatin. Good pour the mousse into molds and cool. Decorate cooked in syrup and chilled: apricots, raisins, currants.
MOUSSE “THE GOLDEN COCK”
Required: 3 eggs, 100 grams of sugar, lemon peel, 1 glass of semisweet champagne, 10 grams gelatin, vanillin.
Cooking method. Add sugar to the egg whites and whip them. Put in the mixture
grated zest, diluted in preheated champagne gelatin, whisk again and add vanillin. Separately, whisk the squirrels and mix them (adding gradually and gradually) with the yolks. Fill the mousse molds and put them in a cool place to solidify.
Serve better with waffles or biscuits.
MOUSSE “COFFEE SEED”
Required: 1 glass of champagne, 100 g of sugar, 2 tbsp. l. soluble coffee, 15 g of gelatin, 4
Art. l. condensed milk, 2 egg yolks, vanillin.
Cooking method. Mix coffee with sugar and yolks, and then pour this mixture 2
glasses of boiling water. Stir thoroughly. After a few minutes, add a pinch of vanillin.
Meanwhile, prepare the gelatin, which should swell in warm champagne. Swollen
Add the gelatin to the hot coffee mixture. Whisk everything into a thick foam. Serve better with whipped cream.
Requires 500 g raspberries, 3 tbsp. l. honey, 2 tbsp. l. sweet champagne, 2 tsp. gelatin, 1/2
a glass of water.
Cooking method. Wipe the raspberries, then adding honey and champagne, well
stir. Swelled gelatin in warm water is dissolved in a boiling water bath and connect
with raspberry puree and champagne. The resulting mixture is cooled to 40 C. After that, whip it until a lush mass is obtained and poured into molds. Put the mousse to cool in a cool a place. You can decorate with raspberries or raspberry cream.
Requires: 500 g of apple, 3 tbsp. l. honey, 1/2 glass of water, 2 tbsp. l. champagne, 2 hours. l. gelatin.
Cooking method. Gelatin, pour 50 g of water and leave for 30 minutes for swelling.
After that, dissolve in a boiling water bath. Remove the core from the apples, cut them into slices, add the remaining water and heat until the apples become soft.
Wipe them through a sieve, add honey, gelatin solution and whip the mixture so that it turns out lush mass. Put in prepared dishes and refrigerate. Before serving, cut mousse on portions.
MOUSSE “WINTER NIGHT”
Required: 300 g of canned apples, 300 g of canned pears, 100 g of sugar, 50 grams
Champagne, 1 lemon, 15 g of gelatin.
Cooking method. Canned apples and pears (without juice), wipe through a sieve.
Add sugar and champagne to the resulting mixture, mix. Zest of half a lemon
grate, add to mousse together with 1 tsp. lemon juice. Gelatin dissolved in water and heated on a steam bath, and then slightly cooled, enter into the mousse in a thin trickle, not
stopping whisking it. Mousse pour into molds and put cool (at least 3-4 hours).
Requires: 300 g of apricots, 2 tbsp. l. honey, 1/2 cup champagne, 2 tsp. gelatin, 1/2
a glass of water (for gelatin swelling).
Cooking method. Peel the apricots through a sieve.
Add the champagne in them and put the mixture on the steam bath.
Add into it swollen gelatin and, constantly stirring, keep on a steam bath 7-8
minutes. Then add honey and mix thoroughly. Prepared mixture blend and pour into
molds for mousse. Set to cool.
Required: 2 tbsp. l. white semi-dry champagne, 200 g strawberry, 2 cups milk, 2.5
Art. l. semolina, 4 tbsp. l. sugar, vanillin.
Cooking method. In the milk, pour the sugar and bring it to a boil. After that pour semolina and cook in a water bath for about 20 minutes. When the mixture thickens, add prepared strawberry puree, mixed with sugar, and champagne, good stir and cool slightly. Strawberry puree cook this way: ripe strawberry berries peel, peel off stems, combine with sugar and let stand a little. Drain the resulting syrup (it useful for decorating mousse before serving), and stir the strawberries.
When you add strawberry puree and champagne to the manna mass, whip everything at a low temperature so as to form a foamy, very lush mass. Pour it into glasses or
Special molds for mousse and put cool. Serve with mousseous strawberry syrup and garnish with ripe strawberries without peduncles.
Requires: 3 tsp. champagne, 2 eggs, 1 cup strawberry puree, 2 tsp. gelatin, 1/2
lemon, 2 tbsp. l. sugar powder, 1 tsp. Cream, sweet whipped cream and sliced Strawberry (for decoration).
Cooking method. Dilute gelatin in 1/2 cup of cold water and heat it up until the gelatin is dissolved completely. Strawberry puree (fresh or frozen strawberries, crushed without sugar), combine with gelatin, add the juice of half a lemon and mix everything well. Then separate yolks from egg whites, rub them with sugar, whisk well and add the strawberry-gelatin solution to the mixture. Place the saucepan with mousse in a larger container in which ice cubes should be placed. Mixture for such “Ice bath” constantly whisk. When it is a little thick, add cream, then champagne, whisking.
Proteins whisk separately into strong foam and enter them into the mixture when it thickens strongly. Pour out ready mixture in the prepared dishes and put in the freezer. Before submission Decorate mousse with sweet cream and strawberries.
Required: 2 tsp. champagne, 1/3 cup black, red, white currant, 1 cup,
15 g. Gelatin. The method of preparation. Fresh or frozen currant berries, without mixing,
Rinse and rinse in cold water. Smash all currants with a wooden pestle or spoon in china and wipe through a fine sieve. A few berries of each color leave whole for decoration. Prepared puree pour 2 cups of hot water and bring to a boil. Strain the mixture. In the resulting juice put the sugar and the soaked swollen gelatin. Stir all the time, bring the syrup to boiling. After cooling it, add the remaining berry puree, champagne and whisk the mixture to formation of a foamy mass. Once it is a little thick, quickly spill it into molds
for mousse, decorate the remaining berries and cool.
Requires: 200 g of canned pineapple, 100 g of sugar, 15 g of gelatin, 2 tsp. champagne and 1/2 cup of champagne, 1/3 lemon.
Cooking method. Canned pineapples wipe through a sieve. The resulting puree pour hot champagne (0.5 tbsp.), strew the sugar and put the soaked in a cold boiled water gelatin. Continuously stirring, bring the mixture to a boil and add 1 tsp. lemon juice, as well as zest with 1/3 lemon. Slightly cool the mixture and in still warm mousse, type 2 tsp. champagne, stir well and put in a bowl on ice. Beat mousse until forming a thick homogeneous foam, then pour into molds and cool.
Required: 1 lemon, 15 g of gelatin, 150 g of sugar, 2 tbsp. water, 2 tbsp. l. champagne.The method of cooking. Lemon peel. Skin thinly chop, scald boiling water, and then cook on a low heat for about 20 minutes and drain the broth. Add to lemon juice and heat again. When it boils, enter the swollen gelatin and bring mixture again to a boil, stirring constantly, remove mousse from the fire, lightly cool and, putting it on the ice, whisk until a foamy homogeneous mass forms. As soon as the mass thickens, pour into molds and cool.
Champagne Mousse Video Recipe
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