Cherry mousse

Category: Confectionery
Cherry mousse

Ingredients

Pitted cherries, fresh frozen 300 g
Sugar 1 stkn
Gelatin 15 g
Water 1.5 stkn

Cooking method

  • Soak gelatin in a glass of boiled water. Turn the cherries and half a glass of water into mashed potatoes with a blender. Add sugar and soaked gelatin. Heat while stirring, but do not bring to a boil. When the syrup has cooled, beat it with a mixer into a thick foam. The mass increases significantly in volume, so you need to take the appropriate dishes. As soon as this mass thickens slightly, pour it into molds or vases and cool.

Note

Fru Settergren looked sternly at Pippi.
“Imagine,” said Frau Grenberg, “one of these days my
Britta, going out, put on my blue silk
dress! Well, isn't that impudence!
- Of course, of course, - said Peppy, - I see your Britta from that
the same test as our Malin. The grandmother had a pink jacket, which she
very dear. But the trouble is that Malin just went crazy for
this very jacket. And so every morning, grandma and Malin began to argue,
who to wear this jacket. Finally, they agreed that they would wear it around
queues, every other day, this is at least fair. But you and
You can't imagine how difficult it was with Malin. Even in the days
when it was grandmother's turn to put on this jacket. Malin could suddenly
declare: "If you don't give me a pink jacket, I won't give you a cherry
mousse for sweets. ”So what could the poor old woman do?
cherry mousse was her favorite! I had to give in! And when
Malin, putting on a pink jacket, returned to the kitchen, she shone like
polished penny and beat the cherry mousse so diligently that
splattered all the walls ...

Astrid Lindgren "PEPPI Longstocking"

Omela
Jefry , very nice and tasty !!!!
fugaska
beauties !!!!
Jefry
Yeah, it really turns out yummy, I didn't expect it myself ...
Dotsya said that such a dish should be prepared with basins ...
Ikra
Jefry, yes !!! Basins !!!!
But in a glass - so beautiful! Hope the walls aren't damaged?
nina1973
I love everything cherry
But is it possible to bring gelatin to a boil? everywhere they write do not boil
Jefry
Quote: nina1973

But is it possible to bring gelatin to a boil? everywhere they write do not boil
, yes, indeed, it is not necessary to boil. Maybe let the moderators correct it? In general, there is an idea to do everything the same, only with agar.
Teen_tinka
How many times have I given my word ... to enter the site only after lunch, dinner, etc. ... And here such a "frosty beauty" ..... Unambiguous +
Ernimel
A wonderful culinary and literary find, IMHO!
Ikra
I am also happy when recipes from children's books migrate to the table. I don’t know how anyone’s, but my child was eating very badly. But he liked to indulge in buns, because his beloved Carlson ate them.
mazumota
Wonderful recipe and made with soul! So light and airy, thanks again for the recipe!
milvok
I also liked it - it blows a new year!
Macha
Just returned from the battlefield. Made on agar. The first time I worked with him, I really liked it. Only bad luck: no matter how she struggled, the mousse was not whipped. And hot, and warm, and almost cooled down when it began to gel ... And the taste and appearance - very, very! Thank you.
P.S. If you know where my mistake is, tell me, I'll be glad to fix it ...
I still have frozen strawberries
ira.z
and yet ... - to boil with gelatin or not? I don't want to be wrong
Jefry
Quote: ira.z

and yet ... - to boil with gelatin or not? I don't want to be wrong
Nah, just bring it to a boil ...
Jefry
Quote: Macha

Just returned from the battlefield. Made on agar. The first time I worked with him, I really liked it. Only bad luck: no matter how she struggled, the mousse was not whipped. And hot, and warm, and almost cooled down when it began to gel ... And the taste and appearance - very, very! Thank you.
P.S. If you know where my mistake is, tell me, I'll be glad to fix it ...
I still have frozen strawberries
Today I made marmalade on agar and decided to beat it for the experiment. Indeed, it does not whip. It turns out not mousse, but foam with huge bubbles. And if you wait for the beginning of gelling, then marmalade "chopped into cabbage" comes out.
Accomplishment
Looking through recipes for mousses, I saw a question
Quote: Macha

Just returned from the battlefield. Made on agar. The first time I worked with him, I really liked it. Only bad luck: no matter how she struggled, the mousse was not whipped. And hot, and warm, and almost cooled down when it began to gel.
P.S. If you know where I miss - tell me
I suspect the reason is that gelatin is a protein with foaming properties (like egg white, for example). Whipping forms a foam, which is fixed by the gelatin itself when cooled. And agar is a polysaccharide without foaming properties.

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