Apple mousse on semolina. Apple mousse with semolina Mousse on semolina

30.06.2020 -

Ingredients

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.

Exit - 3 servings.

It turns out that from a minimal set of the simplest and most inexpensive products, you can prepare an exquisite dessert - fresh apple mousse. Delicate airy texture, pleasant taste and aroma will make this dish a success even on the festive 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.

How to make apple mousse

First you need to prepare all the 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). Put the resulting applesauce into 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 the pleasant taste of apple mousse with semolina! A recipe with a photo will help you in its preparation.

Bon Appetit!

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 making cakes, 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.

Ground cinnamon will not be superfluous in this dish (but this spicy seasoning is not for everyone). You can also add curd if you wish.

How to cook apple mousse with semolina:

From each well-washed apple, remove a thin layer of peel, cut out all the dents, bruises and core, then cut into small slices and put together with water (3 tablespoons), sugar, citric acid and vanilla 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 is 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 smooth, tender 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, based on the resulting mass, cook apple semolina porridge. 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.

And before serving, sprinkle the mousse with chocolate chips and coconut shavings mixed (it's 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.

Bon Appetit!!!

Sincerely, Irina Kalinina.

This dessert is very simple, it has few ingredients and they are all very affordable.
When reading the recipe, you might think that it will turn out just semolina porridge, which is also not satisfying, since it does not contain milk. But in fact, the taste of dessert is completely different from porridge. The texture of the mousse resembles whipped cream - it is lush, airy and uniform. Apple sourness is clearly different in taste. Aroma is rich apple.
By changing the amount of semolina, mousse can be made both soft, plastic, and dense, keeping its shape.
It should be noted that this mousse can be served not only as a dessert, but also used as a cream for cakes.

COMPOSITION

For 2~3 servings

300g apples,
2~3 tbsp sugar (50~75g),
200g water
30~40g semolina

Cut out seed pods from apples. After that, approximately 250 grams of apples will remain.

If the apples are store-bought or thick-skinned, then peel them. If the apples are homemade, then the skin can not be peeled off.
Cut apples into random pieces and put in a small saucepan.
Pour water into it and add sugar.

Put the saucepan on a large fire. When the water boils, reduce the fire to a minimum.
Cook until the apples soften - from 10 to 30 minutes, depending on the variety of apples.

If there is no blender, then rub the apples through a sieve or colander.
If there is a blender, then beat the apples until a homogeneous mass is obtained.

Bring applesauce to a boil over high heat.
Pour semolina in a thin stream with constant intensive stirring.

Reduce the heat to a minimum and cook with stirring until the semolina is ready - from 3 to 10 minutes. Cooking time depends on the size of the grind and on the type of wheat from which the semolina was made. Readiness of porridge to determine the taste.

Remove the saucepan from the heat and cover the mass with plastic film so that a windy dry crust does not form on the porridge.

Cool to room temperature and refrigerate for at least 1 hour.
Apple porridge should cool well and become dense.
Transfer the porridge to a mixing bowl.

Beat with a mixer, first at low, and then at high speeds.
The porridge should turn white and increase in volume.

Divide the resulting mousse into serving bowls and refrigerate until serving.

If the mousse turned out to be sweet, then you can put fresh or frozen berries on the mousse when serving. If the taste is more sour, then grated chocolate, condensed milk or jam will suit the mousse.

Mousse (translated from French - "foam") is a sweet airy dessert based on berry or fruit juices, coffee, grape wine, etc. Special additives give it a stable airy texture: agar-agar, gelatin, semolina, etc. e. For sweetness, sugar syrup and honey are added to the dish.

Semolina mousse is successfully used in the children's menu. Small and adult sweet tooth will never recognize such a "nasty" semolina porridge in the taste of their favorite delicacy.

How to make magic semolina mousse?

Mousse: cranberry and semolina

Cranberry mousse with semolina is a beautiful, tasty and healthy dessert. To prepare it you will need:

water - five glasses;
semolina - one glass;
- one and a half glasses (can be less);
honey - four tablespoons;
fresh or frozen cranberries - 400 grams.

Sort fresh cranberries, rinse under running water, dry.

Put the berries in a saucepan, mash them with a crush (preferably a wooden one).

Transfer the resulting cranberry puree to gauze, squeeze the juice into a separate container, put it in the refrigerator.

Boil water.

Transfer the cake remaining in gauze into a container, pour boiling water over it. Bring the cake with water to a boil, then continue to cook over low heat for about 7 minutes.

Pass the resulting cranberry broth through gauze or a fine sieve, add honey. Mix everything well (honey should dissolve completely), add granulated sugar, put on fire, bring to a boil.

Pour semolina into the boiling syrup, stirring constantly, in a thin stream, continue to cook, stirring continuously, for another 20 minutes. You will get semolina porridge without lumps.

Remove the pan with porridge from the heat, pour the previously squeezed cranberry juice into it, beat with a mixer until a light pink homogeneous airy mass.

Arrange the dessert in portions, put in the refrigerator to harden.

Chilled semolina mousse is served with berries, whipped cream or milk.

juice and semolina

Mousse with semolina, the recipe of which is offered below, is prepared on the basis of apple juice. This dessert was extremely popular in Estonia in Soviet times.

Preparing mousse from semolina with apple juice is very simple, and its taste resembles ice cream. It is hard to guess that semolina porridge is present in the dessert.

The following products are required for preparation:

semolina - 1 glass;
juice (apple) - 1.5 liters;
milk - 1 liter.

Pour the juice into a saucepan, put on fire, bring to a boil. Pour semolina into the boiling juice, stirring constantly, in a thin stream. Continue to cook, stirring constantly, until tender (10 or 15 minutes).

Remove the saucepan from the heat, cool the porridge completely. Then beat the mousse with a mixer. The dessert should turn out to be airy, as if filled with small air bubbles.

Divide the mousse into portions, cool, serve with milk.

Semolina mousse, the recipe of which is given above, can be prepared with different juices, add granulated sugar or honey to taste.

Berry compote and semolina mousse

From compote and semolina, you can cook a great dessert that will appeal to both small children and adult uncles and aunts.

And all you need to do is cook semolina porridge on a delicious (it's a must!) compote.

Required products:

compote - one glass;
semolina - three tablespoons (tablespoons);
water - two glasses;
granulated sugar - to taste.

Cook a delicious compote of berries or fruits, cool. Strain the liquid through cheesecloth or strainer.

Take one glass of compote, add two glasses of water. Pour the diluted compote into a saucepan, put on fire, bring to a boil, pour in, stirring constantly, a thin stream of semolina and, without ceasing to stir, cook until the porridge is ready for about 10 minutes.

Cool the resulting berry porridge completely. Then beat the mousse with a mixer. It should turn out airy, light, similar to foam. Arrange the dessert in portions, put in the refrigerator. The mousse will thicken and resemble fruit and berry ice cream.

For the preparation of dessert, you can use any berries and fruits.

Chocolate muss

Chocolate semolina mousse is a real festive dessert that can decorate the table at a children's party or become a worthy end to a Saturday dinner.

To prepare it, you need:

milk - one liter;
chocolate - one bar (100 grams);
semolina - 100 grams;
granulated sugar - 150 grams;
vanilla sugar - one package;
butter - one tablespoon.

For mousse, be sure to take chocolate (no sweet bars!). It can be anything: milky, bitter... Choose the one you like.

Warm the milk, put the chocolate previously broken into pieces into it (leave two squares for decoration). Mix everything. The chocolate should dissolve.

Bring milk with chocolate to a boil, in a thin stream, stirring vigorously, add semolina, granulated sugar and vanillin. Continue cooking for another 10 minutes until thickened.

Remove chocolate semolina from heat, cool completely, add butter.

Beat the mousse well with a mixer until an airy mass is obtained.

Arrange the dessert in portions and refrigerate for 2.5 or 3 hours.

Garnish the finished mousse with grated chocolate, berries, nuts or whipped cream.

Conclusion

Making a delicious dessert is easy. Using the above recipes, even an inexperienced housewife will be able to treat her loved ones and friends with delicious and fashionable mousse. And it is not necessary to reveal the secret of what it is made of. Every housewife should have her own little tricks.

Experiment, come up with your own variations of dishes, cook with imagination and love.