Plum mousse

Category: Blanks
Plum mousse

Ingredients

Plums 3 Kg
Jelly sugar 500 g
Zest of one lemon
Cinnamon 2 pinches
Star anise (star anise) 2 pieces
Ground ginger 1 tsp

Cooking method

  • 1. Wash the plums. Remove seeds, grind in a mixer.
  • 2. Stir the plum with the rest of the ingredients and place on a baking sheet.
  • 3. Boil the mass in the oven for 1.5 hours at a temperature of 175 degrees, until the mass becomes viscous, while stirring it repeatedly.
  • 4. Place in clean jars and close tightly.

Note

The yummy turns out to be the same! Stored wonderfully! Spices give the plum mousse a special aroma. Instead of jelly sugar, I take the usual + 1 packet of "Zhelfix 2 + 1". I tried to boil it both in the oven and in a saucepan on the lowest heat. Honestly, I didn't notice the difference.

I highly recommend it to everyone who has not tried it yet!

Z. Y. Fruit mousse differs from other sweet preparations in that it consists of only one type of fruit and the sugar content in it is significantly lower than in other preparations. Because of this, it takes longer to heat up.

Photo lu_estrada

luchok
Crumb, and on the stove how much time did you cook?
Cubic
With such a set of products, I cooked plum jam - an extraordinary yummy, spices with plums are a really amazing combination. (I tried to close the jar for the winter, but did not have time - they ate everything without a trace)

And you can probably use such a blank as a filling for pies?
luchok
There are no words to taste, SUPER! and sugar is the thing, I don't like jam because of the super sweetness, but here it’s good, but I boiled it on the stove yesterday for 2 hours, it’s not thickened at all.
Nat_ka
Can you use gelatin and how much?
lina
Nat_ka
Zhelfix is ​​pectin, far from gelatin. Lily has a "gel" in the warehouse.
luchok
In short, you need to do it in the oven, the evaporation area and the temperature are higher, everything thickens in an hour - the taste, consistency are divine
Crochet plus sign.
Nat_ka, and in your Ukraine, jelly sugar should be sold, I remember looking for it on the Internet, you produce it, but gelatin is not allowed here
leka
Krosh, thank you so much for the recipe !!! I read it for a long time, but I could not buy Zhelfix, and the other day I went into the Metro, and there heaps of it. And today a neighbor brought a bucket of plums, so I immediately did it without thinking twice. I put 1.5 kg of sugar and 2 packets of Zhelfix. It is brewed quickly, the view is stupid, and most importantly homemade !!!
I now put 3 teaspoons in a jar of homemade cold yogurt
I RECOMMEND TO ALL!!!
Crochet
Quote: leka

Krosh, thank you so much for the recipe !!!
leka
Eat to your health! Thank you so much for trying and appreciating!

Quote: leka

I now put 3 teaspoons in a jar of homemade cold yogurt
I RECOMMEND TO ALL!!!
I can imagine how delicious it should be, and certainly not like purchased yoghurts ...
mila 13
and if you cook in a milk cooker ....?
Crochet
mila 13
I don’t even know what to say ... I don’t have a milk cooker yet ... I think you’d better turn to Admin, she is a specialist with us, she will probably tell / advise something sensible.
Iver
Crumb! Innochka! And another thanks! I have this mousse frozen almost like marmalade And I really liked the taste!
Crochet
Iver
Dashulya, my good health! I am very glad that the mousse tasted right!
Erosh-ka
thanks for the recipe, I realized one thing that there is no good without a thin layer
Unfortunately, I didn’t succeed in mousse, and I didn’t find the star anise, and the plum was unripe, since it was a late-ripening variety, therefore it was very sour. And so I cooked mousse, as it seemed to me, but it turned out to be ordinary jam, the homemade ones refused to eat it and the jar was lost in the bowels of the refrigerator, until one day, thanks to some miracle (or was it a jar so tearfully begging to remember it) I smeared a piece of pork with this jam, from which my husband asked to make boiled pork, and I put off everything, because the piece was very fat. Wrapped everything in foil and baked. The result was stunning !!!!!!!!! The meat melted in your mouth! The husband flew with happiness, asked to make such meat more often, but the jar was enough for 3 times
In the fall, I will do the same again, all early in the country the harvest does not have time to ripen.
lu_estrada
Inulya-Kroshenka! I liked your plum mousse very much, but unfortunately I have not come across jelly sugar here, and have not even heard of it. What if I use regular sugar and agar. And how much agar, though presumably? Star anise is absent as such, but I have aniseed syrup for baking. What do you think about my troubles? Thank you.
Crochet
Quote: lu_estrada

I liked your plum mousse very much

Lyudochka, it's very nice to hear that I liked it, just not Your, a is yours , well ?! To me on you ...

Quote: lu_estrada

unfortunately I haven’t come across jelly sugar here, and haven’t even heard of it. What if I use regular sugar and agar. And how much agar, though presumably?

Lyudochka, in my village without gas with jelly sugar is also not very good, so I:

Instead of jelly sugar, I take the usual + 1 packet of "Zhelfix 2 + 1".

Unfortunately, I am no adviser about agar, I can't tell you anything sensible, I bought it, I bought it, but I used it only a few times ...

A "Zhelfix" well, or something close to it in composition Do you have it on sale at all?

Quote: lu_estrada

Star anise is absent as such, but I have aniseed syrup for baking. What do you think about my troubles?

Lyudochka, as for me, here is enough and one cinnamon, star anise and ginger can not be put at all ...

But at the expense of replacement, I don't even know what to say ... I definitely would not add anise syrup to the plum, but this is just my opinion ... but if you personally like the aroma of this syrup, then why not ...
Ukka
Quote: lu_estrada

What if I use regular sugar and agar. And how much agar, though presumably?
I cooked all the jams with agar. Cooked on Lily's recommendation-Lyulёk. Here she describes her experiments with agar. See point 2. Moreover, sugar can be reduced by using agar.
Only I have agar left only from Russia, and it has a stronger fixation than Lily's. Therefore, you can use 0.7 tsp., Otherwise with 1 tsp. I got marmalade ... But very tasty !!!
lu_estrada
Innulya and Olenka! Thank you for the tips. I found pectin and anise seeds at home, I have a lot of agar, I often cook marshmallows, and sometimes I drink it myself if I feel hungry for the night, but I don't want to eat. Pectin is liquid, but there is also a powder, although it is instant. Don't know which is better to use. And I always have a fresh ginger root. My plums are still ripening, everything here is sold in a green state, I have to stand for weeks before use.
Plum mousse
lu_estrada
Innulichka, thank you for the delicious mousse. The mousse was cooked with the addition of 2 hours. l. agar-agar for 3kg of plums. This mousse is extraordinary. Thank you very much for the wonderful recipe.
Plum mousse

The same composition, but the plums are cut into slices and boiled in two passes,
agar-agar was added to the cooled jam and again boiled in the oven.
I really liked to cook the jam in the oven, thank you very much.
The aroma and taste, and the view are simply extraordinary, everything is very harmonious. In a word - the dream of an aristocrat.
Plum mousse
Firecracker
Everything is so beautiful and delicious! I've just never cooked in the oven, girls, and the mousse doesn't "spit"? do not have to wash the oven later?
Firecracker
Quote: Krosh

4.Place in clean jars and close tightly.
Stored wonderfully!
close with nylon lids or roll up? can I store it in the refrigerator or in the closet?
Crochet
Quote: Firefighter
and mousse does not "spit"?

I - no ... never ...

Mousse just "whispers" quietly in the oven, there should not be a violent boil ...

Quote: Firefighter
close with nylon lids or roll up? can I store it in the refrigerator or in the closet?

Lenochka, I do this: if for seaming, then I store it in the pantry, if I screw it on with screw lids, I immediately put it in the refrigerator ...

There is little sugar in the preparation, so I don't risk storing it at room temperature ...

And yet, for those who, like me, bake with convection, set the temperature to 20 grams. less ...
Taia
Krosh, I bring you a huge thank you for the fact that you advised me to cook jam in the oven. This not only facilitated and simplified all the work, but the result was excellent. I recently opened a jar of jam - just a fairy tale. The color of the jam is very beautiful, the density is excellent, everything is just very, very good. (I didn’t put in jellies.)
Thank you dear!
Irgata
Quote: Krosh
I do this: if for seaming, then I store it in the pantry, if I screw it on with screw lids, I immediately put it in the refrigerator
What's the difference ? that the rolled up covers, that the screw ones - are of the same degree of tightness, the screw home twists open with great difficulty.
julia_bb
I also made mousse and 1 kg of plums!
I liked it very much, Inna thanks for the recipe
Plum mousse
Plum mousse
Lapika
Thanks for the recipe!
I understand correctly that instead of jelly sugar, you can take regular sugar and Zhelfix?
And not enough sugar 500g for 3kg of plums ?!
Crochet
Quote: Lapika
instead of jelly sugar, can I take regular sugar and Zhelfix?

That's right ...

And it is possible without "Zhelfix" Something I do not like him lately , with regular sugar, also works great !!!

Quote: Lapika
And not enough sugar 500g per 3kg of plums?

Natasha, not enough for what, for storage or for taste?

After removing the seeds, the drain will remain less than 3 kg.) ...

I like it in this proportion, it is stored perfectly, like it sweeter - put more sugar, it's not forbidden ...
Taia
I put 300 grams of sugar in 1 kg of peeled, chopped plums. Very sweet.
But this is for household members. For myself, I would put less.

Krosh, this is for you.

🔗
Lapika
Quote: Krosh
Natasha, not enough for what, for storage or for taste?
Storage) To be stored at room temperature.
Why don't you like Zhelfix? I personally met him only this fall) I don’t know yet how to treat him, because I don’t buy any products with preservatives. And it contains a preservative. But I read that he is of natural origin. But the sediment remains)
Crochet
Quote: Taia
Krosh, this is for you

Taichka, you're lovely ...

Thank you so much, I'm flattered ...

Quote: Taia
For myself, I would put less.

Vooot, I'm talking about the same), that's why I cook several jars of jam from plums and apples in the oven completely sugar-free ...

Quote: Lapika
Why don't you like Zhelfix?

Natasha, I taste it, I don't like this taste ...

Quote: Lapika
Storage) To be stored at room temperature.

I also store it at room temperature, but I will repeat myself), for home storage I roll cans under tin lids with a machine), I have no idea how workpieces with a low sugar content are stored under the same screw lids at room temperature ...

Under the screw, I either store it in the refrigerator or in the cellar) ...

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