Mousse from yogurt and strawberry

Berry mousse Mousse - sweet dessert dish, which has a lush porous consistency. Both fresh and frozen fruits and berries, as well as jam, fruit and berry juices, syrups, grape wines, coffee, cocoa, etc. are suitable for its preparation. As a food substance that promotes foaming and fixation of the foamy state of mousse, it is most often used gelatin, semolina, egg whites, agar. When preparing for whipping, note that the volume of mousse can be increased up to 4-5 times. First prepare the liquid jelly, pour it into a non-oxidizing dish and cool to a temperature of 30 ° C. At the same time, ensure that the jelly does not freeze until whipped. After this, put the dishes in cold water or on the ice and beat until a stable lush mass is created, which should firmly hold on the corolla. For a quick whipping of mousse most often use a mixer. Prepared for mousse mixture can not be beaten in aluminum cookware, from which they acquire a gray color and metallic taste. The whipped mass is quickly laid out in molds or kremanki and put in the refrigerator for 1-1,5 hours.

Berry mousse Mousse - sweet dessert dish, which has a lush porous consistency. Both fresh and frozen fruits and berries, as well as jam, fruit and berry juices, syrups, grape wines, coffee, cocoa, etc. are suitable for its preparation. As a food substance that promotes foaming and fixation of the foamy state of mousse, it is most often used gelatin, semolina, egg whites, agar. When preparing for whipping, note that the volume of mousse can be increased up to 4-5 times. First prepare the liquid jelly, pour it into a non-oxidizing dish and cool to a temperature of 30 ° C. At the same time, ensure that the jelly does not freeze until whipped. After this, put the dishes in cold water or on the ice and beat until a stable lush mass is created, which should firmly hold on the corolla. For a quick whipping of mousse most often use a mixer. Prepared for mousse mixture can not be beaten in aluminum cookware, from which they acquire a gray color and metallic taste. The whipped mass is quickly laid out in molds or kremanki and put in the refrigerator for 1-1,5 hours.

Ingredients: Instructions