MUSS, mousse, m. (French mousse) (culinary) -

A sweet dish made from fruit whipped into foam,

berry, milk or chocolate mass.

Ushakov's Explanatory Dictionary

Do you know such a wonderful dessert - berry mousse based on semolina? Many national cuisines have their own versions of this dish, and your mothers and grandmothers probably cooked it too. Despite its simplicity, this dessert deserves attention, because it has so many advantages! It is fluffy and tender, made from commonly available ingredients, easy to prepare, and suitable for vegetarians and fasting people.

It doesn’t look at all like porridge with jam, the main thing is to boil the cereal and beat the mousse well, and then the taste of the semolina will be indistinguishable.

Strawberries can be replaced with blueberries, raspberries, cranberries, red currants, blackberries, cherries or other berries, fresh or canned fruits... even compote will do: cook the semolina in the “liquid” component of the compote, and remove the fruits from it and turn them into puree. Shall we try?

Strawberry mousse with semolina

You will need:

Water - 500 ml;

Semolina - 4 tbsp. l.;

Sugar - 4 - 6 tbsp. l.;

Strawberries (or any other berries) - 300 gr. (mashed potatoes - 1 glass 240 ml.)

Vanilla sugar (optional).

· Boil water and cook semolina. You need to cook for a long time so that the grains are well boiled - I lower the heat so that it only puffs and gurgles a little, and cook for 20-25 minutes. About 10 minutes after the start of cooking, I add sugar. Stir so it doesn't burn. The result should be a thick porridge, with soft, barely noticeable grains.

· While the semolina is cooking, I make strawberry puree. Strawberries need to be thawed and pureed in a blender. I rub it through a sieve to remove the seeds and grains. You will need a glass of puree (220 ml.), from 300 g. You usually get a little more frozen strawberries.

· Cooked semolina needs to be cooled; you can put the pan in a bowl of cold water and stir from time to time.

· Using a mixer, beat the cooled semolina, vanilla sugar and strawberry puree until fluffy and airy - I beat for 10 minutes, at the highest speed.

Pour into portioned glasses, bowls, vases and place in the refrigerator for three to four hours, longer if possible, during which time the mousse will thicken.

If you are not fasting, you can serve this dessert with milk or whipped cream.

Bon appetit!

Apple mousse with semolina

Apples, apricots 300 or cranberries 150, sugar 150, semolina 80-100. water 600-750.

The apples are cut, the seeds are removed and boiled. The broth is filtered, the apples are rubbed and mixed with the broth. Add sugar, citric acid (if necessary) and bring to a boil.

Then add semolina in a thin stream and, stirring, cook for 15-20 minutes. The mixture is cooled to 30-40 C, whipped and poured into molds.

Mousses are also prepared with apricots, cranberries and other berries and fruits.

Ingredients:

Milk - 1 liter;

Chocolate (milk or bitter - to your taste) - 100 grams;

Semolina - 100 grams;

Sugar - 150 grams;

Vanilla sugar - 2 teaspoons;

Butter - 1 tablespoon.

Today we bring to your attention the recipe for another simple but very tasty dessert. The result will not be long in coming. Get to work!

Pour milk into a saucepan, put it on low heat, and bring the milk to a boil. Now you need to add chocolate to the hot milk, mix it well to dissolve all the chocolate.

Without removing the pan from the heat, pour semolina into the boiling milk and chocolate in a thin stream. At the same time, you need to stir everything constantly so that lumps do not form. And after the semolina, add granulated sugar and vanilla sugar.

You need to cook everything over low heat for about five to seven minutes until the mass thickens. Let's cool it down. Add butter. Beat everything well. You can beat it with a mixer, or you can beat it by hand.

Let's prepare bowls or molds into which we will pour the resulting mousse. Place in the refrigerator for three to four hours. The finished mousse can be sprinkled with grated chocolate.
So we prepared another delicacy. All that's left is to try it. Bon appetit!

http://www.ottocom.ru/kulinarij/deserti/035.php

I often prepare various fruit and berry mousses. They are not only very tasty, but also very healthy. For example, it is an excellent source of vitamin C. It is especially useful in winter and spring. Apple mousse, the recipe for which I will tell you today, can be prepared all year round, but it will be especially useful in the fall. At this time there is an abundance of fresh harvest. I highly recommend preparing such mousses for children who do not like regular semolina porridge. The consistency of the mousse is such that the semolina is absolutely not felt. This is such an airy, tender and incredibly tasty delicacy. And at the same time, it is a satisfying, complete meal. I classify this dish as a healthy meal. Prepare and enjoy!

Compound:

• 1 kg peeled apples
• 150 g sugar
• 150 g semolina
• 1 liter of water

Apple mousse with semolina

The method of preparing mousse with semolina is quite simple and has the same scheme. The only difference is in the number of ingredients. So, I’m preparing mousse with apples.

Peel the apples and remove the core and seeds. I put the apples in the pan. I pour some water into the apples. The water level should be up to the middle of the apples.

Cover with a lid and place on the stove. After boiling, cook over medium heat until soft. The apples should be almost boiled.

When the apples have boiled, I puree the apples with an immersion blender into a homogeneous mass.

Add the remaining water and sugar. Mix thoroughly and bring the apple mixture to a boil.

As I already wrote, we are preparing apple mousse with semolina and now it’s time to add it. Pour the semolina into the apple mixture in a thin stream with constant stirring.

Cook the apple-semolina porridge until thickened, about 5 minutes. At the same time, it needs to be stirred. The finished porridge is quite thick, but not dense due to the applesauce.

I remove from the stove and leave to cool slightly in the pan. I stir the porridge periodically to prevent it from drying out on top.

I transfer the apple-semolina porridge to another container and place it in a larger saucepan or in a bowl of ice water. Cool until warm, also stirring occasionally.

It's time for the final stage of cooking, and this is the stage I love the most. Using a mixer, beat the cooled porridge into a fluffy mass. After this, you will get the very mousse that we need.

After removing the seed nest, the apples are cut and boiled. The broth is filtered, the apples are pureed, mixed with the broth, sugar and citric acid are added and brought to a boil. Then gradually add the sifted cereal and cook, stirring, for 15-20 minutes. The mixture is cooled to 40 o C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. When leaving, the mousse can be topped with natural fruit or berry syrup (20g per serving), increasing the yield of the dish accordingly.

Quality requirements:

The mousse should be well whipped, have an elastic consistency, without lumps. Rich taste and smell of apples or pears.

Self-test questions:

Are onions boiled for herring pate?

Are vegetables cut into strips?

Do they use apples in herring pate?

Pate yield 120g?

Are vegetables for soup cut into small cubes?

Is the dumpling dough boiled?

Yield of dumplings 1 serving 75g?

Is goulash made from pork?

Weight of p/f goulash 20g?

Do you cut goulash from thick and thin edges?

Do you use citric acid for apple mousse?

Are the apples finely chopped?

Laboratory work No. 3

TOPIC: Preparing a set lunch for diet No. 5

Goal of the work: Repeat and consolidate theoretical knowledge on the topic “Characteristics of diets.” Work on skills in preparing a set meal for diet No. 5, compliance with heat treatment regimes, serving rules.

Tools, equipment and utensils: a saucepan for cooking soup, a saucepan for boiling a drink, 1 saucepan for boiling potatoes, cutting boards “OV”, “OS”, chef’s knives, a slotted spoon, pouring spoons, utensils for serving a set lunch.

Exercise 1 : When preparing for laboratory work, it is necessary to write out the recipe and cooking technology from the Collection of Recipes.

Rosehip and apple soup (recipe No. 180);

Potato cheesecakes with cottage cheese (recipe No. 189);

Orange drink (recipe No. 229).

Task 2: During laboratory work it is necessary to: prepare a dish taking into account quality requirements; conduct brokerage.

Salad of fresh tomatoes and apples (recipe No. 166);

Tomatoes and apples without skins and seeds are cut into slices, placed in a mound and decorated with finely chopped green salad or green onions. Before serving, pour sour cream over the salad.

Quality requirements:

Appearance: Tomatoes and apples without skin and seed nest are cut into slices, piled and decorated with finely chopped green salad or green onions. Taste – tomato, apples, with the aroma of fresh herbs. The consistency of the apple is dense, the consistency of the tomato is soft, the color of the tomato is bright red, the greens are juicy green.

Rosehip and apple soup (recipe No. 180)

Apples, peeled and seeded, are finely chopped and covered with sugar. Chopped apples are placed in the cold.

Apple peelings and prepared rose hips are poured with hot water, boiled for 5-10 minutes in a sealed container at low boil and left for 3-4 hours, then filtered. The resulting broth is brought to a boil, crushed apples and sugar are added and boiled for 2-3 minutes, then brewed and brought to a boil.

Quality requirements:

Appearance: the soup is poured into a deep dinner plate, the apples are chopped and well boiled, wheat bread croutons are served separately; consistency: medium thick broth, soft apples; taste – moderately sweet; smell - apples, rose hips.

Potato cheesecakes with cottage cheese (recipe No. 189)

In boiled mashed potatoes, cooled to a temperature of 40-50 C, add eggs (1/10 of the eggs are left for lubrication), flour and mix. For cheesecakes, the potato mass is formed into balls (2 per serving), a depression is made in them and filled with minced curd. The formed cheesecakes are brushed with egg and baked. Cheesecakes with sour cream are served.

Quality requirements:

Appearance: in the form of cheesecakes; The taste is moderately salty; The color on the surface is golden; The smell is of potatoes, cottage cheese; Taste: cottage cheese without sourness. Consistency:

4.Orange drink (recipe No. 229)

The zest removed from the orange is finely chopped, poured with hot water, boiled for 5 minutes, and then set aside for 3-4 hours to infuse. After straining, add sugar to the broth, bring to a boil, pour in the squeezed orange juice and cool.

Quality requirements:

Appearance - poured into glasses; The taste is moderately sweet, pronounced orange; Consistency is liquid; Smell – citrus; Orange color.

Self-test questions:

For salad, tomatoes and apples without skin and seed nest are cut into strips?

Is the salad decorated with finely chopped green lettuce or green onions?

When preparing soup, apples, peeled and seeded, are finely chopped and covered with sugar?

When preparing soup, do you put chopped apples in the cold?

Is there cornstarch in the soup?

Are eggs added to boiled mashed potatoes, cooled to a temperature of 60-70 C?

For cheesecakes, is the potato mixture formed into balls (1 per serving)?

The formed cheesecakes are brushed with egg and baked.

Do they sell cheesecakes with sour cream?

Do they sell cheesecakes with condensed milk?