Universal mousse

Universal mousse

Category: Confectionery

Ingredients
Eggs	100 g
sugar	50-100 gr
gelatin	6-12 g
water for gelatin	30-60 ml
filler (yogurt, juice, fruit puree)	120 g
maximum fat cream	300 g

Cooking method

I bring to your attention a universal and waste-free (yolks-whites) mousse. The sweetness of the mousse depends on the filler and is regulated by the amount of sugar. Sugar cannot be completely ruled out. The density of the mousse depends on your final goal - 6 grams of gelatin is enough for cups, and 10-12 grams for a cake (10 for the inner layers, 12 for the outer) and your personal preferences.
Let's get started?
Soak gelatin and leave to swell for 10-15 minutes. Put eggs mixed with sugar in a water bath and heat them up to 65 ℃, stirring continuously with a whisk. Pour into a mixer bowl and beat until the mass expands and lightens. When the eggs are beaten, add the loose gelatin and stir. Gently combine with the filler (if juice, you can use a hand whisk) in two or three steps. Add the last cream, whipped until soft peaks (add 1/3 and stir without fear, and then carefully add the remaining 2/3 of the cream
The mousse is ready, you can pour it into the mold.
Yoghurt filling

Filler raspberry puree

Pamper yourself and your loved ones!

The dish is designed for

lot

Time for preparing:

20 minutes

Note

Recently, there has been a revival on the forum in terms of cooking mousse desserts, but many are frightened by the complexity of preparation (it just seems to you!). Therefore, I propose a simple universal mousse that opens up a wide field for experiments and does not force you to look for a recipe for disposing of the remaining products.
As fillers, I used yogurt (very, very tasty), orange juice, raspberry puree, canned chopped peach, cream with vanilla (real) and jam (pitted). Works with everything. As an addition, I want to add that if you want to take a sour fruit that does not contact gelatin well (kiwi, lemon, pear, if I am not mistaken), then the fruit must be chopped and boiled with sugar for 5 minutes. Then it can be used without any problem.



Fruit foams completely replace traditional, classic flour products. By the way, if egg whites remain, if they are not used in the preparation of flour products, it is advisable to use them for fruit and protein foams. After all, making protein foam is a simple matter, and it takes a minimum of time.

Protein or fruit foam is whipped from egg whites or cream (35% -45% fat), then add various fruits, berries. Knead the berries with a fork, remove stones from stone fruits, and apples. 1push is cored. Apricots, peaches, plums are usually ground, apples, pears are pre-baked in the oven and then rubbed. To improve the taste, add lemon juice to add flavor. Ready whipped foam or whipped cream is placed in glasses, vases, rosettes, decorated with fruits, raisins, nuts, chocolate.This dish is served chilled with dry cookies, muffins, cakes, waffles.

Mousses are made from semolina or rice. Mousses are served in vases, on small plates, in salad bowls. Mousses are poured with fruit compotes, fruit juice, jam, decorated with creams, whipped cream. nuts.

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[Natasha]

Natasha, how lovely! I would have eaten it right now. Thanks for the simple recipe!

[prona]

prona, Natasha, great dessert, well done, thanks for the recipe and beautiful pictures ...

[Natasha]

Natasha, thanks for the recipe!

[prona]

prona, I love waste-free recipes. Thank you.

Thank you so much !
Great recipe!

Great recipe! I will definitely experiment!

Girls, thanks I'm waiting with a report

[Natasha]

Natasha, Natalochka, thank you very much for the wonderful recipe)

[prona]

prona, Nataliya! : flowers: What a wonderful recipe: magic wand! : friends: I was always afraid to make mousse because of the complexities of preparation ....: oops: It turned out: it's not that difficult! : wow: Thanks for the versatility and simplicity! : a-kiss: I take it to the bins to use more often

[prona]

prona, Natasha, thanks for the recipe, I'm keeping an eye on everything, looking at the mousse)) I'm afraid of him
I like mousse cakes very much. While the recipe is in the bookmarks.

[Tatyana]

Tatyana, Natalia, do not be afraid! Mousse cakes are not complicated at all. It's just that a lot of French words were invented for them.
In fact, there are complex and interesting recipes, but you can assemble a cake from 2-3 components (an interlayer with gelatin (compote, coolies, jelly), mousse and biscuit). Good luck

[prona]

prona, Natasha, and what size cake is enough for a portion of mousse? So I'm thinking now to collect a cake from the remains of a biscuit 30 * 18cm, perhaps one and a half portions? I will take boiled condensed milk as a filler, and try the caramel-nut layer from Sveta fomca

Enough for silikomart mold As the main mousse. If the cake is ordinary, then I think that one and a half portions should be enough.
Only combine the beaten egg mass with condensed milk carefully and take 40-50 gr of sugar.

I will take boiled condensed milk as a filler, and try the caramel-nut layer from Sveta fomca

Must be delicious!

I did not wait for an answer a little, I did it already))
So, one and a half portions were enough for two layers in a 30 * 18 cake, so that the mousse was on top, you had to take two portions. Whipped the condensed milk separately, then whipped the cream with it until soft peaks. This is for condensed milk to intervene without problems and lumps. I licked the scapula - it’s delicious, but I didn’t expect anything else)) I soaked 18 grams of gelatin in 90 grams of water, didn’t put everything in, 32 grams of gelatinous mass remained. If I find unoccupied friends-relatives to try, write off about the taste of the cake in general, and if not, then let the frozen one stand until the 20th, we will have a wedding anniversary, then we will eat it) and then I will write what happened)

[Gulya]

Gulya, will wait
Something I was stabbing .... rectangle cake, right? And I count everything around automatically.

[prona]

prona, thank you very much what the doctor ordered.

ah .... cake rectangle, yeah

Yes, a rectangle) there were a couple of such chocolate cakes and one white one, and the cream jar was bored in the refrigerator, so I decided to collect the cake in a quick way. I left a little mousse on the spatula, see how it hardens. Very, very tasty and tender! I will definitely also try the option with raspberry filler and raspberry coolies in an interlayer, I still have a package of frozen raspberries in the freezer.

Natasha, and on this cake it will be possible to pour your icing on top of cocoa on top of a chocolate sponge cake? Or will it be absorbed into the biscuit? By the way, the glaze is just super! It is done elementary and has helped me out more than once. Thanks for the recipe!

[Dara]

Very, very tasty and tender!

I'm glad that I liked it with any filler, but with such a yummy as boiled condensed milk ..... a dream

Natasha, and on this cake it will be possible to pour your icing on top of the cocoa on top of the chocolate sponge cake? Or will it be absorbed into the biscuit?

If the cake is from the freezer, then it rests, but not much. The girls experimented, everything was OK, only if you immediately pour on the cake, then there was no shine. Maybe there will be remnants of some kind of cream that would smear the cake on top?




Dara, use it for health

Maybe there will be remnants of some kind of cream that would smear the cake on top?

Of course, there will be)) I have a lot of entogo good)) I just wanted to experiment))

just wanted to experiment))

If for yourself, then you can always

[prona]

prona, Natasha, I am very grateful for the recipe and report. I was planning to try your recipe only in June, but then they presented a silicone form of a rose and I suffered.
When I started whipping cream, it turned out that I only had 200 g of cream in stock. At my own peril and risk, instead of the remaining 100 g of cream, I added 100 g of Philadelphia cheese.
And it turned out


Only next time you have to do a little more. This shape turned out to be too big for this amount of mousse.

Girls, how can you check that the egg mass has warmed up to 65 degrees, if there are no special devices ...

[Marina]

Marina, thanks for the great report!
And such a bright color due to what filler? Very impressive

At my own peril and risk, instead of the remaining 100 g of cream, I added 100 g of Philadelphia cheese.
And it turned out

Well, I told you that universal
Should be hot to your fingers. Not really, but pretty decent. Although everyone has their own threshold of tolerance

[prona]

prona, Thank you so much. It is very pleasant to hear the praise from the teacher.
The filler in your mousse is strawberry juice + pink paint. In the fruit layer, strawberry puree. In the custard layer there is also strawberry juice + pink paint.

Thanks for sharing

So who is sharing with whom? We all learn from you

A bit off-topic, but the other day in IG a well-known pastry chef had a topic of feedback. Very rarely, someone says thank you, we live in a crazy rhythm and there is no time for banal thanks, especially for strangers.
And here I have a feeling that the floor of the forum is relatives

And here I have a feeling that the floor of the forum is relatives

That's for sure))

For inspiration

[Natasha]

Natasha, Thank you for such a wonderful and win-win recipe for mousse))) We are pleased to use it instead of cream in biscuit cakes. This is very delicious. While yogurt serves as a filler, but this is how the berry-fruit season begins - we will use the gifts of nature!

[Olga]

Olga, thanks for the great report! I am very glad that the recipe was in demand

Natasha, what's yellow at the bottom of the glasses?

[Mayan]

Mayan, lemon Kurd.

[prona]

prona, Natasha, I forgot to unsubscribe, I'm correcting myself)) the mousse is excellent, as I thought, however)) tasty and tender. It was possible to make more of it, the layers were not very large. I will definitely repeat.

[Gulya]

Gulya, thanks for the report, it's very nice that the recipe was in demand

It was possible to make more of it, the layers were not very large.

So I sat and thought, why is it enough for me, but not so much for you? And I realized when I took apart the freezer today and found a cake blank there. So, out of the total weight of the finished cake, the workpiece pulls almost half

Natasha, thanks for the recipe! Cooked 3 servings of custard base and froze. Today I took it out, thawed it, mixed 120 g of sour cream and custard with a mixer, then cream with a spatula. Made a cake. The remains were layered with scraps of the Black Prince and strawberry coolies (cake composition). I'll try tomorrow. Yes! The impregnation is homemade chocolate baileys.

[Elena]

Elena, sounds delicious! Hope you like it

Yes, the taste is great! Today I collected Swiss, added mousse. Frozen perfectly, rich curd taste. This mousse is a great summer helper.

[Elena]

Elena, I am very glad that I liked the recipe! thank you for your trust

[prona]

prona, Natasha, I have prepared your mousse! I really liked it, with lemon yogurt (fat content = 7.8%)! Moussa from one portion I got + -1 liter, not enough, however. It is very convenient that the eggs are whole! Structure = holes - bird's milk, but softer! I also added a little zest to the mousse, the milky taste is gone - the song remains!


You can see on the cut that we need another layer of mousse! The taste was not reflected, but the view would be more harmonious! But there is nothing to worry about, almost nothing is left of the cake!
Natasha, Have you tried to combine this mousse with chocolate? Why am I asking, yesterday I didn’t have enough, and I could only get food for chocolate mousse. But I did not risk it, I left the bottom biscuit naked! I planned it on the top and another layer of mousse on top (that was not enough for this top). I played it upside down and berries on top!

I confirm, the mousse is delicious! I finally made it yesterday, for tasting, in glasses. With pureed strawberries. The color turned out to be grayish for some reason.Natasha, you have pink with raspberries, is it only from raspberries that color?

[Oksana]

Oksana, it's a shame that there was not enough it will be necessary to ask the moderators to add to the recipe that for regular cakes you need 1.5 servings.

have you tried to combine this mousse with chocolate?

In practice, no, but theoretically I see no problem. In this case, I would make a 40% -60% chocolate ganache (depending on the type) and the rest of the cream.

almost nothing is left of the cake!

Then everything is fine for sure

The color turned out to be grayish for some reason

Strawberries and strawberries are different, but for our color I add about 20% raspberries or dye. Without it, the color comes out so-so, and gray is usually obtained from a mixture of wild berries.

I confirm, the mousse is delicious!

Glad I liked it!

[Natasha]

Natasha, unfortunately there is no moderator in this thread, so there is no one to fix it.
And what is in your understanding

for regular cakes you need 1.5 servings.

What kind of cake is this "regular"?
You can edit your post yourself by highlighting these words in blue. So they will quickly catch your eye, since there is no way to correct the recipe.

[Lyudmila, Natasha]

Lyudmila, Natasha, I have a cake 13cm by 17cm - I got 2 layers (1-1.5cm) like that.

[Ludmila]

Ludmila, thanks now I'll fix it.

What kind of cake is this "regular"?

This is not in the form of silicomart, they are almost all liter and this amount is enough, and ordinary cakes practically do not come with a diameter of 14 -16 cm.

[prona]

prona, Natasha! For the first time in my life I tried to make mousse. I got very nervous .. suddenly it doesn't work. The result is very pleasing - tasteful! Thank you! : a-kiss: for a detailed recipe, which is even far away! not as professional as you could also create a tasty treat



Interlayers-cookies from the recipe "Sweet brick" from Ikra, and the jelly layer fell on the bottom, because it did not freeze for a long time (apparently I made it late), and I stuck it to the bottom

[Natasha]

Natasha, Hi! I have a question)
Can I make a mousse, put into cups and freeze before serving?
My sister asked me to do it by August 25, but I'm leaving on 17, I can do it on August 16. Is it okay if he spends so much time in the freezer? Or will it affect the taste?

[prona]

prona, Natasha, thanks for the wonderful recipe

[IRINA]

IRINA, can. Only then put in a hermetically sealed container or cover each glass with foil separately.
Evgeniya, use it to your health!