Cranberry mousse

[This mousse is one of the most demanded dishes at our holiday gatherings - from my husband's birthday in early December, plus New Years - Christmas - Old New Years, and ending with my birthday in February.]

Cranberry mousse

Category: Confectionery

Ingredients
Cranberry	2 stkn
Sugar	450 g
Semolina	100 g
Water	1.25 l
Cream (from 33%)	0,5 l

Cooking method

• This mousse is one of the most demanded dishes at our holiday gatherings - from my husband's birthday in early December, plus New Years - Christmas - Old New Years, and ending with my birthday in February.
• All our friends are just 200% sure that in any of all winter holidays - this mousse WILL BE.
• And it's hard for me to even imagine how I could not cook it ... And deceive expectations ... no, no, no!
• It all began in my distant childhood: my mother, having moved to the Kuban, missed her homeland very much ... And on holidays she certainly indulged us with Siberian delicacies, it is not known in what ways she extracted ingredients unknown in the Kuban - bird cherry flour, cranberries, honey mushrooms, pine nuts ...
• In the seventies and eighties of the last century, little could be bought in stores, and in the south, all the more, everyone lived "from the market" ...
• And my mother and I were frequent visitors there, but never in my childhood and youth have I seen cranberries on sale ... (I generally keep quiet about bird cherry flour)
• Mother has not been around for a long time, and for me it has remained a mystery where before the New Year she took out cranberries, which lasted until February to prepare a vitamin, delicious pink and unusually tasty mousse ...
• 1. The recipe is simple, do not be alarmed that there are so many letters in it ... I try to describe in as much detail as possible so that you are sure that you can easily repeat the whole process and enjoy not only my photos ... I give two cooking options - the initial one (like my mother and I done for many years) and in italics - lightweight-accelerated thanks to modern technology.
• So let's get started:
• Mash the washed and sorted cranberries with a wooden crush and rub through a sieve. Add 1/3 cup water and squeeze through cheesecloth.
• Gone are the hard times when so much time and effort was spent on this process ...
• I currently use a juicer at 2nd speed for soft fruits; I mix the pulp with 1/3 cup of water and pass it through the spin again. Fast and easy! And now there are nozzles for wiping berries for combines, and just manual ones. So you have many opportunities to simplify the process.
• Put the resulting juice to cool in the refrigerator.
• and and
• 2. Pomace from berries, pour 5 glasses of water, boil for 5 minutes, then strain.
• This vibrant cranberry broth will color the semolina pink, which is exactly what we want.
• 3. Bring the broth to a boil, pour semolina into it with continuous stirring and cook in a water bath (this so that the "porridge" does not burn) - over low heat for 20 minutes. After that, add granulated sugar, let the mixture boil, then remove from heat and put in the cold.
• The amount of semolina is indicated approximately, it can be different and you need to look to make the porridge very thick! It can't be too thick! In the course of long cooking, it still liquefies a little. And it finally thickens only after complete cooling.
• I use a milk cooker in this process (more precisely, two - a double portion is not at all for us!): I pour boiling water between the sides of the pan, pour the freshly boiled broth into it and put the milk cooker on the fire. As soon as the whistle starts to whistle, I pour the semolina in a thin stream and stir it constantly with a whisk (with a whisk you will get a homogeneous mass without any lumps).
• And if earlier (with a water bath) I had to stand at the stove for 20 minutes and continuously stir semolina to maintain uniformity, then with a milk cooker I simplified the process a little: I stir the first 3-5 minutes, and then cover it with a lid and go to stir about every five minutes.
• Then I pour sugar into the pink semolina "porridge" and when it dissolves completely, I remove the milk cooker from the heat and pour the mass into another pan: we need to cool the mass before whipping, and hot water between the sides of the pan will slow down this process. During cooling, the saucepan must be closed with a lid and the mass must be stirred periodically, otherwise a dense foaming film will form on top ...
• 4. In the cooled mass, whisking, pour in parts squeezed and cooled previously juice. Beat it until a thick foam is formed (it will increase 2.5-3 times and brighten).
• and
• and
• Transfer the mousse to a large glass pan (for future serving, it is important that the container is beautiful, transparent and with a lid).
• And if you, like me, have an extra shelf in the refrigerator, then it is better to immediately spread the mousse in the bowls.
• Put in the cold for several hours or overnight - the mousse thickens there and "grabs". It should retain its structure when you take a sample.
• 
• 
• AND important last note - indispensable and softening the sourness-bitterness of the cranberry aftertaste: put whipped cream on top before serving.
• I have a little cream in the photo - almost a decorative effect - so as not to obscure the look of the resulting mousse for you.
• In fact, both we and our friends love to add a lot of cream. So when serving the mousse, I always put the bowl of whipped cream on the table.
• 

Note

Among my many acquaintances, friends and relatives who have tried this mousse, only three people did not fall under its charm.
I hope most of you will enjoy this vitamin, beautiful and uncomplicated dessert and cook, and treat, and treat yourself

And if you are interested in the recipes with which my mother delighted and surprised me from childhood, take a look here:


Torun gingerbread "Katazhinka"
Nut cake (no flour)
Pie "Snowy bird cherry"
Khamentashn poppy-bird cherry and chocolate-almond



MOUSSE - a sweet dessert dish prepared by whipping with a whisk or in a mixer of fresh or frozen berries and fruits, fruit juices and syrups, jam, chocolate, coffee, cocoa, grape wine, etc. To speed up whipping, it is recommended to put the dishes with mousse in cold water ... Before whipping, it should be noted that the mass increases in volume by 2-2.5 times.

For
for preparing mousses, any food substance is used that promotes foaming and fixing the foamy state of the mousse, egg whites, gelatin, agar. Gelatin is replaced with semolina. A thick fruit puree mousse with egg whites for fluffiness is called sambuca.

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Mmmmmmm! Delicious! I'm going to rub cranberries) Happy New Year!

how beautiful and delicious!

A very interesting and not complicated recipe! It must be done, the children should like it. I'll make it with cranberries and then try with raspberries!

[Gael, Feofaniya, annnushka27]

Gael, Feofaniya, annnushka27
Girls, thanks!

A very interesting and not complicated recipe! It must be done, the children should like it. I'll make it with cranberries and then try with raspberries!

Anya, the recipe is really simple, and the kids like it even by those who don't eat semolina at all

I have been making mousse with this recipe for several years. The first time I was treated to them by a relative in Riga, only she did not have a basement with whipped cream, but with milk.
It turned out to be just a magical taste!
I prepare a lot of mousse at once, some of them are laid out in plastic molds and I freeze. And when I really want something tasty, I pour milk into a bowl and start a few spoons of mousse to float in it.
Thank you for sharing this wonderful recipe with everyone. Few people know about this dessert, but it deserves universal recognition.

[Ant]

Ant it's great that someone else cooks and loves this wonderful vitamin, tender and beautiful dessert!
We love him very much and are already indulging

A very interesting recipe! Very tasty, I guess.

Om-Nom-nom! Cooked yesterday - the family is delighted! Thank you!

[Milena]

A very interesting recipe! Very tasty, I guess.

Thank you Try it yourself and see how delicious it is! And vitamin!

Om-Nom-nom! Cooked yesterday - the family is delighted! Thank you!

Milena, missed your review, sorry! I am very glad that you liked it!

Is it possible to make a mousse with another berry and, if possible, how much sugar to put, is the cranberry sour?

[Irina]

Irina, I love this mousse ... but most of all I like it when mommy prepares it ... again I feel like a child and a bastard ...
thanks for reminding this delicious dessert)))

Irina, prepared this magical dessert, everyone who tried it is delighted !!! Thank you very much for the recipe!

[Irina]

Irina, thank you very much for the detailed recipe for this delicacy
Everyone is delighted. Some even liked it better without cream.
True, children now demand it for breakfast, lunch and dinner ...
And he reminded me of melted popsicles (which are 7 kop.) How I liked it ... Right back to childhood

Irina, thanks for the tip on the recipe! I will definitely try, my cranberries love

[Nagira]

Nagira, by what a wonderful recipe I passed !!!!!
Irisha, I have no cranberries, I will replace them with cherries.

[Nata333]

Nata333, julia_bb, Wildebeest,
Girls, thanks! I would be glad if my favorite mousse is prescribed for you too!
Sveta, you can try it from any berry, I did it with viburnum and sea buckthorn ...
But they still could not surpass the cranberries, my husband generally said that this recipe is inviolable and experiments with it are not welcome in our house

We make such a mousse from any berry. Even from apples. For everyday use: put the mousse in a deep plate, pour milk on top. You need to eat with a spoon. So to grab both mousse and milk. Yummy.

[Lind @]

Lind @, Olya, I said that you can try with any berry
And then I wrote PERSONALLY our FAMILY opinion, well, here's what to do, if subtle shades of cranberries in taste are important for us, I won't say anything about my husband, but I attribute my preferences to childhood very warm, sweet memories

[Nagira]

Nagira, Irina, delicious ... happy holidays, dear ...

Lind @, Olya, I said that you can try with any berry

We have this summer dish for breakfast. Vkusnooooo. Also from childhood.

[Nagira]

Then I put sugar in the pink semolina "porridge" and when it dissolves completely, I remove the milk cooker from the heat and pour the mass into another pan

Nagira, and add sugar after semolina, right? Will 450g dissolve in porridge?

[julia_bb]

julia_bb,
Julia, of course, will dissolve
are you afraid that it will be sweet? Of course, everyone has their own preferences, but do not forget that you will also add sour cranberry juice. And I use cream without sugar.

I also made a mousse with cranberries today. My daughter and I really liked it, the granddaughter made a face, and the grandson generally went to spit it out. My grandson is a capricious eater. Sometimes you want to strangle.
And I will indulge my beloved.
🔗

My daughter and I really liked it, the granddaughter made a face, and the grandson generally went to spit out

Sveta, I'm glad that you and my daughter liked it, but about the grandchildren - I'm very surprised
I wrote that for all the years that I treat this mousse, only 2 people did not like it
and you have such statistics in your family right away
Have your grandchildren tried it with whipped cream? and children probably don't need to know that this is almost semolina porridge
and the porridge itself must be boiled well, then after beating it turns out an airy foam and you can't guess about the porridge

Have your grandchildren tried it with whipped cream? and children probably don't need to know that this is almost semolina porridge

Ira, that's what was done. Gave it to try with cream, the children did not know that there was semolina.
And what is interesting, the grandson loves semolina porridge, and here is such a reaction.
I generally liked the taste of cranberry ice cream from my childhood at 7 kopecks.
By the way, the grandson is very fond of "popsicle" ice cream, which consists of one chemical, and hates food that is close to natural.
The fool does not understand that for all this chemical food the hour of bitter reckoning will come.

Julia, of course, will dissolve

Yes, everything has dissolved, thanks) Stands in the refrigerator freezes in the bowls. Tomorrow we will shoot a sample. It turned out a little watery, it seems to me, next time I will know, I will put more semolina (as you warned in the recipe)

[julia_bb]

julia_bb, Julia, I had 250 grams of cranberries, I reduced the water by one glass, those. took 4 glasses, semolina - 80 gr., but in the process of cooking added 2 more tbsp. l. with large slides, I took 400 grams of sugar, but it was still sweetish, I added 2 tbsp to the cream. l. powdered sugar.

[Julia]

Julia, Hurrah! I also made another portion the day before yesterday, and my husband, who is happy, puts a cream bowl for each meal, but after the New Year’s portion, nothing has passed
we usually savor a double portion for a week ...

It turned out a little watery

Well, yes, I wrote that it wouldn’t be cool, no matter how much decoys I put (it’s different, so everything is a diamond

I took 400 grams of sugar, but it was still sweetish, I added 2 tbsp to the cream. l. powdered sugar.

Sveta, it seems to me that you greatly reduced the water m. b. grandchildren not ponra because of the greater concentration of cranberries? And it's sweetish - here you need to be guided by your taste, of course

Nagira, I report: it turned out very tasty, I didn't whip the cream today, so without decoration)
Thanks again for the recipe! Tomorrow we'll try some more cream.

Julia, I'm so glad you liked it!
And the cream is not for decoration, but to soften the sour-bitter aftertaste of cranberries
In the recipe, I wrote about the decoration in my photos - to apologize that there are not many of them on the mousse - in fact, all of us and our friends are putting cream on the mousse with a baaalsha, but not photogenic, hat

What a good recipe, I will definitely do it !!!!! Is it possible to slightly reduce sugar? well, at least 50 grams?

[Yarinka]

Yarinka, Irina, thank you!
Less sugar - try it. If the mousse itself does not seem sweet enough after that, it can be corrected by adding powdered sugar to the cream.
We are not generally sweet tooth, I already reduce sugar everywhere, so here it turns out quite balanced for us

to soften the sour-bitter aftertaste of cranberries

Yes, then I just poured 10% cream into the bowl, so the taste is much more harmonious!

can you reduce sugar a little? well, at least 50 grams?

When I saw 450 g of sugar, I also thought that a lot. But in the final product it doesn't feel, it's not sweet at all, good

[julia_bb]

julia_bbthanks for another authoritative-experienced opinion
and I am glad that you also got your plus

I understood, I will sculpt, thank you Irina for a very interesting dessert recipe !!!!!

All the same, I whipped the cream and finished the dessert!

[Nagira]

I prepare a similar mousse, in slightly different proportions, from apples and from apples and currants:
.
Nagira, thanks for the idea of ​​serving the whipped cream mousse.

[Corsica]

Corsica, thanks for your attention to the recipe and wonderful photos
I have heard reviews about other berries-fruits in this mousse more than once, but for my family, cranberries are the undoubted and only favorite
Even the experiment with our second favorite viburnum berry did not work here ...
But the cream - yes, it very ennobles the taste of cranberries with its sourness and bitterness. And for other berries, they probably are not needed if there is nothing sharp in the taste, then there is no need to add extra calories ...

How many times do I make this mousse and never cease to be amazed at the balanced taste. An incredibly tasty treat! This time it turned out not as thick as usual. The mistake was that I took semolina from durum wheat. And as it turned out, it needs to be added more than usual. I'll fix it next time. Thank you, Nagirochka, for the recipe