The French word "mousse" translates to "foam". It’s easy to guess that the names of dishes with such a prefix have an airy, creamy and incredibly delicate structure. To do this, most often a special substance is added to mousses to give the desired consistency. This could be jelly or egg whites. Prepare cranberry mousse, simple in recipe and technology, a delicious French dessert. It can be made light and almost dietary (based on eggs) or more nutritious if you use cream.

Cranberry mousse - preparing food and utensils

Since the dish is based on sour berries, you need to wash them first. Can I use frozen cranberries? Of course, you just need to defrost it first. We don’t need the cranberries in their entirety; we just need to puree them and squeeze out the juice. Cranberry juice is also not needed for the mousse.

What other components need to be prepared in advance? It depends on what you are preparing the mousse with. If you want to make the dessert thicker, then take semolina and jelly. The cranberry mousse will become lighter if you use egg whites. You can make a very satisfying dessert if you use cream as a base (you just need to use at least 15% fat content).

Cranberry mousse recipes:

Recipe 1: Cranberry mousse

An incredibly delicate mousse that will turn out exactly like this if you take the time to whip it. The finished treat can be served with coffee or tea, or even better, a glass of milk. This recipe is based on semolina.

Required ingredients:

• Semolina 3 tbsp.
• Cranberries 240 grams
• Mineral water 2 glasses
• Sugar 240 grams

Cooking method:

1. Wash the berries and grind through a sieve. Set the juice aside; it will not be used for the mousse, but pour the juice into two glasses. Place the saucepan on the fire and cook for about 15 minutes.
2. The resulting broth needs to be strained, the thick part removed, and sugar added to the liquid and brought to a boil.
3. Three to four minutes after the broth has boiled, add semolina in a thin stream. Cook the cereal, stirring constantly for about twelve to fourteen minutes.
4. As soon as the cereal is cooked, remove the porridge from the heat and cool, and then beat with a mixer. You need to beat for at least six to eight minutes. An indicator that the mousse is ready is that the mass will become almost white and airy.

Pour the finished mousse into molds and place in a cool place for several hours.

Recipe 2: Cranberry mousse

Some children dislike semolina so much that they recognize it even in its most disguised form. Let's prepare cranberry mousse without semolina, based on gelatin - this substance will create the light structure necessary for the dish.

Required ingredients:

• Cranberries 150 grams
• Sugar 120 grams
• Powdered sugar 120 grams
• Water 1 glass
• Gelatin 1 pack

Cooking method:

1. Grind the berries, separate the juice from the berry mass.
2. Gelatin must be filled with water and left to swell.
3. Fill the squeezes with water and put on the fire, bringing to a boil. Add sugar and cook for eight to twelve minutes. Add the swollen gelatin, mix and remove from heat.
4. Pour powdered sugar into the mixture in a thin stream and beat with a whisk until the structure of the mass becomes airy. Pour the mixture into molds and place in a cool place.

Recipe 3: Cranberry protein mousse

How to prepare mousse? Most often this dish is cooled, but sometimes it is baked - after all, the main thing is to create the lightest consistency. Prepare cranberry mousse from egg whites.

Required ingredients:

• Egg 4 pieces
• Powdered sugar 120 grams
• Cranberries 130 grams
• Citric acid ½ teaspoon

Cooking method:

1. Let's separate the whites from the yolks; for the dish we will need the whites. Beat them until stiff, about six minutes.
2. Continuing to beat the egg whites, add powdered sugar and lemon.
3. Prepare the cranberries - grind them, separate the juice, and gradually add the pomace to the foam. Continue beating the mixture for about seven more minutes.
4. Preheat the oven to 100 degrees for ten minutes.
5. Pour the cranberry mousse into the molds and bake it for about 15 minutes, but no more. The finished dessert should be dry on top, but remain light and airy inside.

Recipe 4: Creamy cranberry mousse

Another option for preparing dessert is to make it based on cream. Of course, the cranberry mousse will turn out to be fattier, but also more tasty and satisfying.

Required ingredients:

• Gelatin 1 pack
• Powdered sugar 200 grams
• Cranberries 3 cups
• Cream 15% 500 ml
• Vanilla

Cooking method:

1. Gelatin needs to be poured with water, stirred and left to swell.
2. Fill the swollen gelatin with cream, add cranberry extracts, powdered sugar and mix.
3. Beat the mass with a mixer until you get a thick foamy mass. Pour the resulting mixture into molds and place in the refrigerator.

1. Is it possible to prepare cranberry mousse at home the same way they do it in restaurants? Yes, but only if you beat it properly. Catering establishments have special processors that can bring the mass to the desired consistency. If you don’t have one, you’ll have to work hard - keeping the mixer or blender running for about fifteen minutes is quite difficult, but this is the only way you can make the perfect mousse.
2. If you are preparing a mousse based on gelatin, then it is best to whip it not just like that, but in the cold. To do this, pour ice into a deep container, place a smaller container with the mousse mixture on top and beat it.
3. Cranberry mousse can be made not only from sour berries, but also by adding raspberries, currants, and strawberries.
4. To make the dessert whip better, it is better to use a mixture of sugar and powdered sugar. First, add sugar - at the stage when you cook the cranberry juices, and while whipping, pour in the powder in a stream. By the way, in French restaurants they use only brown sugar, since the unrefined product is healthier.

If not everyone likes semolina porridge, then hardly anyone will want to pass up cranberry mousse with semolina, although the composition of ingredients does not differ from ordinary porridge. It's all in the preparation! Due to the fact that freshly squeezed juice is added to boiled semolina porridge, the mousse is charged with vitamins and acquires a beautiful pink color, and due to intensive whipping, it has a delicate and light consistency.

The finished delicacy seems weightless and airy. Cranberry mousse is usually served in bowls with milk or cream. They eat it with a spoon. Berry mousse is a dish not only for those with a sweet tooth, but also for lovers of exquisite desserts. The thickness of the consistency makes it look like cream, so the berry mixture can be soaked into cakes or used as a sweet filling for pies or pies. By analogy, we once prepared strawberry juice; in this dessert, the taste of cereal is not noticeable at all.

• fresh or frozen cranberries – 100 g
• water – 600 ml
• semolina – 2 tbsp. spoons (50 g)
• granulated sugar – 80 g

• Number of servings – 4
• Preparation time – 5 minutes
• Cooking time – 45 minutes

I suggest anyone who loves these vitamin-packed red berries try making a summer smoothie.

Cranberry mousse with semolina

Prepare all the necessary ingredients.

Wash the cranberries thoroughly, pour into a bowl and mash with a pestle or potato masher.

Pour ⅓ cup of cold boiled water into the pulp, mix and squeeze through cheesecloth. Place the resulting juice in the refrigerator.

Place the pomace in a saucepan and add the remaining water.

Place the pan on the stove, boil for 5 minutes, then strain.

Pour the broth back into the pan, bring to a boil and, while constantly stirring, add semolina in a thin stream. Boil the mixture, stirring, over low heat for 20 minutes, i.e. until thickened.

Pour granulated sugar into hot porridge.

Mix everything well, bring to a boil, remove from the stove and, without stopping stirring, cool to a temperature of 35–40 °C.

Pour in the prepared cranberry juice.

Mix everything well again.

Place the porridge in a mixer bowl and beat until thick foam forms.

When the mass doubles in volume, pour it into serving bowls and take it to a cool place.

This is how beautiful it turns out:

Bon appetit!

Cranberry mousse is a delicious, tender and very healthy dessert that children will especially like. It is made simply and quickly, and there are countless vitamins in it. Try it and see for yourself!

Ingredients

Cranberry mousse recipe

Wash the cranberries well, add 100 ml of boiled water and grind in a blender into a homogeneous puree. Then carefully grind the puree through a fine sieve to separate the juice from the pulp. Place the pulp in a saucepan, add 6 cups of water and put on fire. Bring to a boil, reduce heat and simmer for 7 minutes. Then strain the boiled cake again through a fine sieve.

We will still need the liquid, but we can throw away the cake. Add sugar to the resulting liquid, put on fire and bring to a boil. While constantly stirring, gradually pour semolina into the pan. Bring the mixture to a boil, stirring constantly to prevent lumps from forming. Turn the heat to low and cook for 18-20 minutes, remembering to stir.

A delicacy based on semolina and cranberries will delight your family. Then remove from heat and cool slightly. Pour the cranberry juice into the mixture in a thin stream, which was obtained at the very beginning, and beat the mousse with a blender for 5 minutes. Place in bowls, cool and refrigerate for 2-3 hours to completely harden. Serve the mousse garnished with fresh cranberries and sprinkled with powdered sugar.

Cranberry mousse with semolina combines a soft pink hue, a slightly perceptible berry aroma and a light, “airy” structure. This simple dessert is good because it can be prepared at any time of the year, because both fresh and frozen berries are perfect here.

In this case, semolina acts as a thickener; it does not weigh down the mousse at all and does not make the dessert look like porridge; most likely, when tasting, you will not even feel this ingredient.

Ingredients:

• cranberries - 150 g;
• semolina - 3 tbsp. spoons;
• sugar - 120 g;
• drinking water - 400 ml.

Cranberry mousse with semolina recipe with photo

1. Having defrosted in advance at room temperature, mash the cranberries with a masher.
   
2. Pass the cranberry puree through a fine sieve. For now, put the resulting fresh juice in the refrigerator, and transfer the crushed berries to a saucepan/saucepan.
   
3. Fill the cake with water, bring to a boil and cook over moderate heat for about 5 minutes. Pass the resulting cranberry broth through a sieve. Dehydrated berries are no longer useful to us - they can be thrown away.
   
4. Pour the hot cranberry compote into a heat-resistant container and bring to a boil again. Sweeten by varying the dosage of granulated sugar at your discretion. Next, add semolina in a thin stream with continuous stirring.
   
5. Without stopping stirring the slightly thickened mass, continue cooking for 5-7 minutes. We achieve the most homogeneous consistency. After removing from the stove, pour the cranberry jelly into a convenient bowl and cool the dessert until warm. To speed up this process, place the bowl in a container of ice water.
   
6. Next we move on to the final stage. Beat the cooled cranberry mixture with a mixer until light and volume increases. At the same time, introduce the previously obtained cranberry juice, which was waiting its turn in the refrigerator.
   
7. Pour the “airy” cranberry mousse with semolina into portion forms, cool and place in the refrigerator for several hours or overnight. Serve as a dessert, diluting the berry mass with milk if desired.
   

Cranberry mousse with semolina is ready! Enjoy your meal!

A properly prepared semolina and cranberry mousse should turn out tender and airy. The foam is characterized by a mass that is uniform in density and color, the absence of lumps and a pleasant sweet and sour taste. At the same time, semolina is not felt at all. It will be difficult for an inexperienced taster to guess what is at the heart of the dish.

TOP 5 recipes

Classical

• 130 g sugar
• 70 g cranberries
• 30 g semolina
• 250 ml water.

Mash the washed cranberries and squeeze out the juice using a strainer. Pour water over the squeezes and cook for about 10 minutes. Pour sugar into the strained broth, and after the syrup boils, add semolina in a thin stream.

Cook the porridge for at least 20 minutes, stirring constantly so that the bottom does not burn and lumps do not form. When the semolina is ready, cool and beat well with a mixer. All that remains is to spread the mousse into bowls and you can treat your guests. Bon appetit.

On a note! A blender will not give the desired result; it will not be possible to achieve the formation of a fluffy foam! Just a mixer or whisk!

With cranberry juice

This mousse has a richer taste than the one considered in the classic preparation. Of course, this time culinary experts suggest adding not only water to the semolina, but also pure cranberry juice. The benefit of adding a new component is obvious. One has only to remember the healing properties of fruit drink made from this berry.

• 300 g cranberries
• 300 g granulated sugar
• 100 g semolina
• 450 ml water.

Mash the berries in a blender or mortar, add 100 ml of water. The resulting mass is rubbed through a sieve (gauze). Place the cake in a saucepan, add the remaining water, and immediately add sugar. After the cranberry juices boil, remove the saucepan from the stove and filter the syrup. Add semolina into the clear broth, stirring continuously. After 15 minutes of simmering over low heat, a fairly thick, viscous porridge is obtained. Cool it well, add freshly squeezed cranberry juice and beat with a mixer.

The mousse should turn out light pink (much paler than after pouring in the juice), airy and light. All that remains is to pour the mixture into molds and refrigerate for final cooling and thickening. Cranberry mousse with semolina is ready. The result was not only tasty, but also healthy. The kids will love it.

On a note! Whipping mousse in an aluminum bowl can lead to discoloration of the dish and the appearance of a metallic taste!

On cranberry juice

This is a simplified way to prepare dessert. If you have cranberry juice at home, then the grunt work of squeezing and boiling the berries can be safely eliminated.

• 2 cups cranberry juice
• 3 tbsp. decoys
• granulated sugar to taste (depending on how sour the fruit drink is).

The algorithm of actions is no different from cooking porridge. Gently pour the cereal into the boiled fruit drink, stirring frequently. After 5 minutes add sugar. Cool the finished porridge and beat with a mixer until it forms a thick foam. Semolina and cranberry mousse are placed in molds and decorated with mint sprigs or berries.

On a note! Do not try to beat the mixture while it is warm. The effect will be disastrous!

With jam

This method of preparing cranberry mousse with semolina will appeal to those who do not like to cook. Let's put it simply - an option for the lazy.

Ingredients:

• semolina porridge with milk - 2 parts
• cranberry jam – 1 part

The proportions can be adjusted to taste. The point of the recipe is to beat the finished cooled porridge with jam in a mixer until it becomes sour cream. It is preferable to take jam of a homogeneous consistency, without whole berries, peels and seeds. Dessert is ready. Can be served with cold milk.

Interesting! The longer the cranberry and semolina mousse sits in the refrigerator, the fluffier it becomes!

With bananas

The sweetness of the dessert in this case is determined not by sugar, but by bananas. Therefore, the amount of these ingredients will ultimately have to be adjusted independently, to your taste.

• 150 g fresh berries
• 1 banana
• 130 g granulated sugar
• 50 g semolina
• 200 ml water.

Traditionally, the berries are mashed and a sweet syrup is prepared in which semolina porridge is cooked. It shouldn't turn out too liquid. Cooking time is at least 20 minutes. After whipping the mousse in a mixer and obtaining a fluffy thick foam, the banana is cut into rings. Next, banana slices (or cubes) and cranberry mousse are placed in glasses (bowls) in layers. The dessert is refrigerated for at least 2 hours before serving. It's time to enjoy an unusual dish.

In order for the semolina and cranberry mousse to be a success, you should adhere to the rules already discussed:

• boil semolina for at least 20 minutes
• beat the ingredients while cooled, never warm
• In order for the foam to rise by half, be sure to put the mousse in the refrigerator for at least 2 hours.

By the way, the splendor of the mousse directly depends on the pectin contained in the skin of the berries. Therefore, making a mousse exclusively with cranberry juice will be problematic!

How to whip cream

Typically, semolina-based cranberry mousse is served with milk or whipped cream. It will be useful to familiarize yourself with the nuances of preparing this culinary addition.

There are different creams: 10, 20 or 30+ percent fat. For whipping, it is better to choose the latter option - the work will be completed faster and the result will be tastier.

To get whipped cream for cranberry mousse, and not butter or whey, the raw materials, along with the dishes and whisk, should be well cooled. It is worth remembering that even partial freezing can spoil the product. Warm cream will separate and whip into butter. It is better to whip cream in small batches. Initially, the mixer must be set to minimum speed, gradually increasing the speed. The readiness of the product is determined by its thick consistency and the cessation of noticeable circulation. Whipped cream holds its shape perfectly and does not “float”.

If possible, it is better to replace sugar with powdered sugar!

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