Three vegetable mousse "Sweets for a Frenchman"

Description

Mousse is a nutrient easy sweet or spicy dish; in French, mousse means "foam". It can be served hot or cold (information from the book "Popular cooking"). Traditionally prepared with egg whites, yolks or gelatin, but sometimes use semolina for fixing foam mousse state. The French - lovers of airy and delicate desserts: souffles, meringues, mousses... And I also love these sweets. For a long time already experimented and made various semolina mousse: and lean, and not; as a cream for cakes or as a dessert... But to publish somehow not in a hurry... Thought has a lot of different recipes Manne mousse there, and time enough, only, to the contest to put the recipes. Still, I offer their own versions of vegetable mousses. I hope somebody can use these Goodies. By the way, lean mousse is perfect for people on a diet - because they even without oil. Time and the portions are specified to prepare the lemon and honey mousse, for others, cannot point: chocolate-almond mousse 1 serving Apple - 2 servings

Ingredients

Almonds

50 g
Cocoa powder

1 Tbsp
Cinnamon
Water

200 ml
Semolina

1 Tbsp
Nuts
Sugar
Semolina

4 Tbsp
Water

600 ml
Honey

3 Tbsp
Lemon

1 piece
Vanilla sugar
Apple

2 piece
Water

250 ml
Lemon juice

1 tsp
Honey

0.5 Tbsp
Cinnamon

0.25 tsp
Ginger

1 pinch
Vanilla

1 pinch
Semolina

1 Tbsp

Cooking

Prepare the lemon mousse

Remove the lemon zest

In half a liter of water squeeze the juice beforehand, removing any seeds (I stick to lemon fork, scroll through it - so the juice is squeezed out easier and, at the same time, the bones are collected on the plug)

Add the honey. Vanilla sugar to taste

Pour the zest, the upper part, it is not bitter

Bring to a boil. In 100 ml of cold boiled water "bred" semolina

And pour the mixture into the boiling lemon water, stirring occasionally. This is my way to cook semolina without lumps, about which I have already mentioned in their recipes

Cook porridge as usual until thick on medium or low heat, stirring occasionally let Cool in a container of cold water, covered with semolina lid

Beat with a mixer on medium, then high speed to whitening and increase in the volume of This first whipping

This in the end

At the end of the mousse is much whiter than the original "porridge"

Down a spoonful of mousse on the water - it floats like a feather

Spread the mousse in a bowl

Decorate cooled in the fridge

Served in portion glasses/pialki, I like to decorate the mousse frozen currants, when it melts, the juice spreads out on top of the mousse. Is bright dessert

And vkusnyy!

Start preparing the chocolate mousse in almond milk That we first do? Right, almond milk! The way of preparation of almond milk is not imposed, may you have a more rational and comfortable... Soaked and peeled almonds (I use apricot pits) grind finely. My blender doesn't understand what it means to finely grind the nuts so fine! So I'll use the grinder And by the way, nut I was a little less, taste is almost not felt - the only benefit was, in the ingredients I pointed out already more

Then I little by little add 50 ml of water and continue to whisk in the coffee grinder, merge

Strain, wring out and repeat a couple of times all

Until there remains quite a bit of cake "exhausted" and "dehydrated"

The milk was diluted to a volume of 250 ml

Next, cook the cocoa, sugar and cinnamon

Filtered it. Remember, when we brew the cocoa in the bottom of a layer of sediment. If not removed, then cocoa then crunches on the teeth, don't know how some just make the mousse, adding cocoa to the finished porridge while beating? May cocoa is that not crunches... Again put cocoa on the fire

Pour some cocoa in a mug, pour semolina and stir

In a saucepan with cocoa poured divorced semolina, stirring

Cook porridge

Medium thickness, but not liquid!

Also cooled and whisk

Spread into a glass, cooled in the fridge

Served with nuts, for example

In previous times cooked semolina was liquid and mousse did not work - left a watery mess. So it is important that the semolina thickens

And the last of the mousse, which I offer you - Apple. Apples clean, cut, pour 200ml of water with lemon juice I brought them to a boil and proverila, covered for about 7 minutes (if the water is boiled take, you can not bring to a boil and cook on a medium heat)

The broth is poured into a bowl, stir in the hot honey, spices

Apples are good in a smoothie, they are very softened, can blender do

Return the broth to the apples (puree)

Bring to the boil and pour in the same way as in the previous mousses, diluted in a small amount (50ml) of water semolina

Cook, stirring occasionally, until thick. Cooled

Put in a bowl, handy for whipping

Whisk the mousse

Put in a Cup

Decorate cooled and served To supply me inđija-dried Ranetki prescription "Dry Apple jam" on the Boy. Because the mousse I made with half tbsp of honey, he was with the tartness of apples - I served with sweet spicy rennet

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