How to make mousse at home. Recipe from black currants, cranberries, strawberries, jam, cottage cheese with semolina, agar-agar, gelatin. Photo

General principles for preparing mousse

Mousse is a sweet dessert consisting of an aromatic base (fruit or berry juice, puree and many other ingredients), which gives an unusual taste. Sweeteners, honey, vanillin, rum and other ingredients can also be added to the mousse to enhance the taste of the dessert.

The principle of preparing mousses has constantly changed throughout the existence of this light treat. For example, previously fish glue and eggs were used to obtain a foamy mass. However, technology does not stand still and today, in order to get thick foam, a simple powerful combine is enough. To create a thicker base, housewives often use gelatin or semolina. The most popular classic recipes usually contain agar-agar or gelatin.

Peach mousse with honey and almonds

Mousse recipe with peaches, honey, almonds and whipped cream.

What do you need:

3 medium ripe peaches
60 g gelatin
1 cup heavy cream
1 glass of boiled water
2 tbsp. spoons of honey
Crushed almonds to taste
Fresh mint leaves, peach slices for garnish

How to make peach mousse with honey and almonds:

In a large bowl, soak gelatin in water.
In a blender, combine sliced peaches and copper nuts and grind until smooth.
Add the peach mass to the gelatin, mix well, cover and put in a cool place for 30 minutes -1 hour.
Beat the peach mixture again (beat on high speed for about 5 minutes or until the mixture has doubled in volume). Add cream, beat again.
Pour the mousse into glasses or bowls and cool until ready for 1 hour.
Serve garnished with fresh mint and peach slices.
Peach mousse with honey and almonds.

Bon appetit!

You can also cook:

Diet peach mousse

Mousse with agar-agar

To prepare a stable and at the same time fluffy foam, cooks use 1 tsp. agar-agar, which needs to be filled with 0.5 tbsp. water. All you have to do is wait 15-20 minutes until the workpiece swells. At this time, you need to prepare the base, which will be responsible for the taste of the dessert. This could be milk mixture, berry puree, jam.

How to prepare mousse? Recipe with agar-agar

After this, the mass with agar-agar must be heated and boiled for 3-5 minutes, stirring continuously. The base also needs to be warmed up a little. When everything is ready, both warm mixtures must be combined and cooled in the refrigerator.

Mousse "Cappuccino"

Recipe for coffee mousse with milk, cream and yogurt.

What do you need:

1/2 teaspoon unflavored gelatin
1/4 cup skim milk
1/3 cup low-fat yogurt
1/2 cup light cream
1.5 teaspoons cocoa
1/4 teaspoon granulated instant coffee
2 tbsp. spoons of sugar

How to prepare Cappuccino mousse:

In a small saucepan, soak gelatin in milk for 1-2 minutes. Heat on low, stirring until the gelatin is completely dissolved.
Add cocoa and coffee, mix well. Remove the mousse from the heat and cool until the mixture thickens.
Beat the mousse, add yogurt, cream and sugar, beat again and pour the mixture into two bowls. Refrigerate until ready.
Cappuccino mousse is ready.

Bon appetit!

You can also cook:

Coffee mousse

Chocolate mousse with nuts

With gelatin

Gelatin also gives the dessert stability and consistency. This is a fairly cheap additive that has no taste. Thanks to this, the base can be absolutely anything.

Gelatin is also first mixed with water or milk, after which you need to wait a while for the mass to swell a little. Next you also need to heat the liquid and make sure that all gelatin crystals have completely dissolved. All that remains is to prepare the base, combine the ingredients and cool them.

It is worth noting several interesting facts about mousses:

Today, chefs prepare not only berry, chocolate or cream desserts. You can find recipes for meat or fish mousses.
Despite the fact that sugar is usually not added to the mousse, this dish is considered a full-fledged dessert if it contains berries or fruits.
The mousse may contain a daily dose of nutrients and beneficial components.

It is also worth considering the caloric content of mousses:

Mousse type	Approximate calorie content, kcal
Chocolate	142
From rhubarb	87,6
Cranberry	81,9
From currant berries	113,3
From sea buckthorn	73
From strawberries	152,6
Curd	86,8

From black currants on semolina

Semolina can be used not only for this recipe, but also for many others.

Ingredients

To prepare this berry mousse you will need:

300 g black currants;
200 g sugar;
500 ml water;
5 tbsp. l. semolina.

Step-by-step cooking process

For the mousse:

It is necessary to defrost the berries if they were frozen. If fresh currants are used, they must be mashed into a puree.
After this, you need to transfer the mass into a saucepan and add a small amount of water. Berry puree must be brought to a boil and cooked for about 15 minutes.
After this, you need to leave the mixture to infuse under a closed lid on a cooling stove for 20-30 minutes.
The next step is to strain the prepared mixture.
Next, you need to pour semolina into a mug, add granulated sugar to the strained broth and place it on the stove again, bringing to a boil.
As soon as the mixture begins to boil, you need to very carefully add semolina in a thin stream. The mixture being prepared must be continuously stirred clockwise.
After this, the heat should be reduced and the mousse should be cooked in this state for another 15 minutes.
The next step is to remove the pan from the heat and wait until the mass cools down. During this time, you need to periodically check the condition of the mousse or stir it to prevent the formation of a film.
Next, you need to beat it very well and spread the mixture into bowls.
After this, you just have to leave the mousse in the refrigerator for several hours.

Fruit mousse with semolina

Products

Fresh fruit (apple slices, orange slices, sliced bananas) - 2.5 cups Semolina - 6 tablespoons Water - 4 cups Sugar - 2 cups

How to cook fruit mousse with semolina

1. Heat five glasses of water in a saucepan on the stove, add two glasses of sugar, stir with a spoon until completely dissolved. 2. Sort and wash fruits or berries, peel and puree if necessary using a blender, sieve or meat grinder. 3. Add two glasses of fruit puree to the boiling syrup and, stirring constantly with a spoon, bring to a boil. 3. In a thin stream, add 6 tablespoons of semolina into the boiling syrup (without stopping stirring) and boil for another 15 minutes. 4. Remove the resulting semolina mixture from the stove, let it cool completely, then use a mixer to beat it into a mousse of homogeneous consistency. 5. Keep the prepared semolina mousse in the refrigerator before serving.

From cranberries

The dessert is suitable for adults and children. You can prepare it from absolutely any berries.

Ingredients

To prepare cranberry mousse you will need:

1 tbsp. semolina;
0.5 tbsp. Sahara;
1 tbsp. cranberries;
0.5 l of water;
vanillin optional.

Step-by-step cooking process

To prepare the mousse:

First of all, you need to crush the berries (or grind them through a sieve). The resulting cranberry juice should be set aside for a while.
After this, the cranberry mass (the so-called cake) must be placed in a saucepan and filled with water, brought to a boil and cooked for 5 minutes.
The next step is to strain the resulting mixture and discard the berries.
After this, you need to bring the liquid to a boil again, and also add a little sugar and vanillin to it.
Next, you need to add sugar to the liquid and wait until it dissolves.
Read also: How to cook delicious solyanka at home - the best recipes with photos
At the next stage, you need to pour semolina into the mixture (as described in the previous recipe), cook the mousse a little more, cool it and beat it. Before whipping, it is recommended to add cranberry juice, which was set aside in step 1.

You can serve the finished dish with whipped cream.

Salmon mousse with cucumber sauce

Recipe for spicy canned salmon mousse with shrimp and cucumber sauce.

What do you need:

480 g canned salmon
3 tbsp. tablespoons unflavored gelatin
1/2 cup cold boiled water
2 beef broth cubes
1 glass of warm boiled water
1 teaspoon salt
1 cup heavy cream
1/2 cup chopped onion
Pinch of cayenne pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
Boiled peeled shrimp for garnish to taste
Green salad leaves to taste

For the sauce:

1/2 medium grated cucumber without skin
1 cup sour cream
1 teaspoon lemon juice
Fresh or dried dill according to taste
Salt, ground black pepper to taste

How to make salmon mousse with cucumber sauce:

Soak gelatin in cold water.
Dissolve the broth cubes in hot water and bring to a boil. Add gelatin, lemon juice and salt. Cool until the mixture becomes thicker.
Beat mayonnaise with cream and cool.
Remove the skin and bones from the salmon and mash with a fork. Mix all the mousse ingredients (except lettuce leaves), including the gelatin and mayonnaise-cream mixture, beat well, place in a mold, cover with cling film and refrigerate for 2 hours.
Prepare cucumber sauce by mixing all its ingredients in a mixer.
Place the mousse on lettuce leaves and garnish with boiled shrimp. Serve with cucumber sauce.
Salmon mousse with cucumber sauce is ready.

Bon appetit!

You can also cook:

Delicate salmon mousse

From strawberries

This light dessert is perfect for a summer breakfast.

Ingredients

You can prepare mousse at home from the following ingredients:

200 g strawberries;
1 chicken egg;
4 tbsp. l. Sahara.

Step-by-step cooking process

To get 3 servings of delicious mousse:

First you need to peel the strawberries, wash them and grind them to a puree.
After this, you need to add sugar to the strawberry puree and wait until it dissolves.
Next, in a separate bowl, you need to beat the egg white (no yolk is required).
After this, all components must be mixed and placed in glasses.
All that remains is to cool the finished mousse and serve it to the table.

Chocolate mousse with orange flavor

Ingredients:

Dark chocolate – 150 gr.
Butter – 30 gr.
Chicken egg – 4 pcs.
Sugar – 50 gr.
Orange – 1 pc.

Preparation:

Break the eggs, separating the yolks from the whites.
Then beat the yolks with most of the sugar until white.
The main secret of a successful mousse is weightless and light bubbles.
Make a water bath, put the broken chocolate and butter into the pan.
Stir constantly until you get a shiny and smooth mass.
Remove the finished mixture from the heat and very quickly stir in the yolks and sugar.
Whisk everything well, grate the orange zest into the mousse.
Make sure that only the orange layer is removed, and then squeeze out the orange juice.
Be sure to lightly salt the mousse.
Now all that remains is to beat the whites with a mixer; at the end you can add a little sugar to fix the volume.
Then use a spatula to fold the whites into the chocolate.
Place the future mousse in bowls or small glasses and place a mint leaf on top.
After 2-3 hours the dessert will harden.

Bon appetit!

From jam

If you don’t have fresh berries on hand, regular jam will do.

Ingredients

For this dessert you will need:

4 tbsp. l. jam;
8 tbsp. l. semolina.

Step-by-step cooking process

For this mousse, you can use absolutely any berry or fruit jam. Even compote or syrup will do.

For preparation:

First of all, you need to dilute the jam in water and bring it to a boil.
At the next stage, you need to pour semolina into the mixture in a thin stream, continuously stirring the mousse. After this, you need to cook it over low heat for about 15 minutes.
Next, it remains to cool the mass to approximately 9 degrees, remove it from the refrigerator and beat well with a whisk or mixer.

From cottage cheese and chocolate

You can prepare mousse at home using gelatin.

Ingredients

To prepare chocolate curd mousse you will need:

250 g cottage cheese;
200 g sour cream (can be replaced with yogurt);
3 tbsp. l. Sahara;
60 g dark chocolate;
70 g milk (can be replaced with non-fat cream);
1 tsp. gelatin and nuts as desired.

Step-by-step cooking process

To prepare this mousse:

First you need to add gelatin to the milk and leave the mixture in this state for 15 minutes.
After this, you need to heat the milk in a water bath (until the gelatin is completely dissolved). It is important to ensure that the mixture does not boil.
As soon as the gelatin dissolves, it must be set aside and wait until it cools.
During this time, you can mix cottage cheese with sour cream and sugar and beat them in a blender to get a creamy mass. You need to add gelatin to this mixture and mix everything well.
The next step is to melt the chocolate and pour it into the curd mass. All components must be blended in a blender for 2-3 minutes.
All that remains is to spread the mousse in proportions, cool, sprinkle with vanilla sugar and nuts.

Seafood mousse

Recipe for spicy mousse with squid and shrimp.

What do you need:

200 g cleaned squid
4 tbsp. spoons of water
250 ml coconut milk
2 teaspoons gelatin
300 g peeled shrimp
250 g cream
1 teaspoon minced garlic
1 teaspoon chopped onion
Black peppercorns, salt to taste
Soy sauce to taste
Green salad leaves

How to make seafood mousse:

Soak the squid in a mixture of water and coconut milk.
Soak gelatin in 2 tbsp. spoons of boiled water and leave to swell.
Place all ingredients except gelatin in a blender and blend until smooth. Seafood can be pre-cut.
Add the swollen gelatin and mix well.
Grease the mousse molds with vegetable oil, lay it out, cover with cling film and refrigerate for at least 3 hours.
Line a large flat dish with lettuce leaves and pour the mousse out of the molds. Serve with soy or other sauce to taste.
Seafood mousse is ready.

Bon appetit!

You can also cook:

Cheese mousse with crabs

Shrimp mousse “Laperusso”

From sea buckthorn

This mousse is not only tasty, but also healthy, since sea buckthorn contains tannins, pectin, phytoncides and many other useful components.

Ingredients

For this dessert you will need:

2 tbsp. sea buckthorn;
1 tbsp. granulated sugar;
40 g gelatin;
1 liter of water.

Step-by-step cooking process

To make several servings of mousse:

First of all, you need to pour a glass of water into the gelatin and wait until the substance swells.
During this time, you can wash the sea buckthorn, dry it and grind it into puree. Throw the cakes into a saucepan and add the remaining amount of water.
The resulting mixture must be brought to a boil and strained well.
Sea buckthorn juice with sugar must be added to the resulting decoction. Next, you need to continue heating the mixture, bringing it almost to a boil.
After this, gelatin must be diluted in the resulting hot mixture until it is completely dissolved.
At the next stage, you need to pour the dissolved gelatin into the previously prepared sea buckthorn decoction and mix everything well.
All that remains is to pour the resulting mass into a bowl and wait until it cools completely.
After this, you need to beat the mousse for 5 minutes. Next you need to wait 10 minutes. and repeat the procedure.

If, during the final mixing of the mousse, you place it in another container filled with ice, the mass will thicken much better. All that remains is to pour the composition into molds and cool in the refrigerator.

Raspberry mousse

Ingredients:

half a glass of cold water,
4 cups fresh raspberries (can be replaced with frozen ones)
1 large spoon of gelatin,
glass of sugar
two squirrels
one and a half glasses of cream (30%).

Cooking method:

This is primarily a stable foam.
Therefore, first we soak the gelatin, which will provide us with the desired consistency.
Squeeze juice from raspberries (three quarters of a glass), add water and sugar to it and put on fire.
Cook the syrup.
Then add and mix.
At this moment, the mass should not boil, otherwise the gelatin will not have its effect.
Cool the resulting mixture.
Separately, beat the whites until stiff peaks form and gradually add them to the syrup.
Whip the cream and also add to the total mass.
We must not forget that during the entire preparation the mass must be constantly cooled on ice.
Pour the dessert into molds and put it in the refrigerator.
By the way, you can use mousse for the cake, forming a top layer from it.

Bon appetit!

Pistachio with avocado

You can prepare mousse at home using more unusual combinations. For example, pistachio dessert with avocado has an unusual delicate taste.

Ingredients

To prepare you will need:

3 ripe avocados;
5 tbsp. l. honey;
130 g pistachios (you can only use unsalted ones);
1 tbsp. water;
tsp lime juice;
a pinch of sea salt.

Step-by-step cooking process

To prepare this mousse:

First of all, you need to peel the pistachios and soak them in clean drinking water for several hours.
After this, remove the nuts and dry them on a kitchen towel.
At the next stage, you need to pour the pistachios into a blender, add honey, water and beat all the ingredients into a homogeneous mass.
Next, you need to transfer the mixture into a bowl and put it in the refrigerator overnight.
After this, the avocados (which are also recommended to be refrigerated overnight) must be peeled, seeds removed and the fruit cut into small cubes.
At the next stage, you need to pour the pistachio mass into a blender and add avocado pieces there. Additionally, you need to pour in lime juice and add a little sea salt. It would also be a good idea to add a quarter glass of water. All components must be mixed well at high speed.
The resulting mass must be divided into molds and placed in the refrigerator for approximately another 5 hours.

White chocolate mousse with strawberry and black pepper sauce

Ingredients

200g white chocolate
2 yolks
Zest of one lime
2 tbsp. white rum (optional)
150 ml whipping cream (at least 33% fat)
50g sugar
½ tbsp. black peppercorns (crushed) 75ml water
225g strawberries (+ a few more for decoration)
Juice of ½ lime

Preparation:

Melt the chocolate in a water bath or in the microwave. If you use the second option, you need to take the chocolate out of the oven every 10 seconds and stir so that it does not burn.
Combine melted chocolate with zest, rum and egg yolks until smooth.
Separately, beat the pre-chilled cream to soft peaks, mix it carefully with the rest of the mixture.
Divide the mousse into glasses or bowls and place in the refrigerator for 3-4 hours.
While the mousse hardens, place water, sugar and pepper in a saucepan over low heat. Once the sugar has dissolved, reduce the heat and let the syrup simmer for 3 minutes.
Place sliced berries into the syrup, add lime juice and cook for another 2 minutes.
Puree the cooled sauce and place a small amount on top of the mousse in each glass. If desired, garnish with additional strawberries.

If the unusual appearance of black pepper scares you, you can easily skip it and get a simple strawberry sauce recipe.

Citric

This is one of the options for refreshing summer mousses.

Ingredients

Making lemon mousse at home is done using the following ingredients:

130 ml freshly squeezed lemon juice;
7 g gelatin;
zest of half a lemon;
200 ml cream (it should be quite fat, at least 25%);
120 g granulated sugar;
2 egg whites.

Step-by-step cooking process

To prepare the dessert:

First of all, you need to put gelatin in a small saucepan and add lemon juice. Mix the ingredients well and turn on the stove over low heat.
The mixture should be brought to a boil for 2 minutes. cook it over low heat.
In a separate container, whip the cream to medium foam and put the resulting mixture in the refrigerator.
The next step is to add sugar to the pan. You can also add a small amount of water, but only to make the granulated sugar a little damp.
The resulting mixture must be put on fire and wait until the granulated sugar is completely dissolved.
After this, the finished syrup must be heated to a temperature of 120 °C. During this time, you need to beat the egg whites into a light foam. Next, while continuing to whisk them, you need to pour the previously prepared hot sugar syrup into them.
All the resulting components must continue to be mixed until a fairly dense foam is formed. You need to add lemon zest to it, as well as previously prepared gelatin along with lemon juice.
At the final step, all components should be mixed again and whipped cream should be poured into them.

All that remains is to pour the mousse into bowls and put it in the refrigerator to cool.

Strawberry mousse

Products

Strawberries (fresh or frozen) - 2 cups Sugar - half a cup Gelatin - 2 tablespoons (12 grams) Cream 33% fat - 250 milliliters Lemon juice - 1 tablespoon

How to cook strawberry mousse

1. Sort the strawberries (if necessary, defrost them a little), put them in a fine sieve and puree until a puree-like berry mass is formed. 2. Pour lemon juice into a saucepan with pureed strawberries, add sugar, and bring to a boil while constantly stirring. 3. Pour gelatin into a saucepan and dilute with cold water, leave for half an hour, then add 2 tablespoons of boiling water. 4. Place the saucepan with gelatin over low heat and heat the mixture until the gelatin is completely dissolved, without waiting for it to boil. 5. Cool the mixture with gelatin at room temperature, add the berry puree into it and beat until it becomes a foamy mousse (the readiness of the mousse is determined by the volume of the mass increasing at least 2 times). 6. Cool the cream and whip it, then carefully mix with the strawberry mass. 7. Distribute the mousse into deep plates and cool.

With mint

This is another option for a refreshing mousse.

Ingredients

To prepare mint mousse you will need:

100 g cream (fat content not less than 33%);
120 g white chocolate;
2 egg yolks;
a small bunch of fresh mint;
5 g gelatin.

Step-by-step cooking process

To make the mint mousse:

First you need to fill the gelatin with cold water.
Next, you need to pour cream into the saucepan and add mint. The ingredients need to be heated, but not brought to a boil.
The resulting mixture should be covered with a lid and left for several hours.
Next, you need to grind the mint using a blender.
After this, you need to reheat the cream without bringing it to a boil. Without removing them from the stove and continuing to stir, you need to pour the egg yolks into them. You need to continue stirring the mixture until it begins to thicken a little.
Pour melted white chocolate into the resulting mixture, and also add previously soaked gelatin.
Next, the components must be passed through the blender again.
All that remains is to cool the finished dessert and serve it to the table.

Traditional recipe

Without limiting your imagination, you can combine colors and shades, as well as a variety of dishes. Dessert will take on taste and aesthetic functions when setting the table.

Mousse is a French dish and is translated as “foam”. There is no classic option. Using a fruit and berry base for foaming, you can take:

gelatin, agar-agar;
egg whites, semolina.

To prepare an airy dessert, you need the following products:

berries (fresh or frozen) – 200 g;
sugar – 140 g, water – 400 ml;
gelatin – 1 tbsp. spoon without top.

To prepare the mousse, proceed as follows:

Pour gelatin into 100 ml of cold water and leave to swell for 1 hour. We sort the berries and wash them thoroughly.
Using an immersion blender, grind the berries to a puree. Pour in the remaining water and bring to a boil.
Strain through a sieve. Place it back on the heater and add sugar and swollen gelatin.
Stirring continuously, heat the contents, but do not bring to a boil. We check readiness by completely dissolving sugar and gelatin.
Cool at room temperature, then in the refrigerator for 2-3 hours. Beat the mixture at low, then medium speed. Fill the portion forms and place in the refrigerator.

Berry mousse with gelatin can be varied when serving. To do this, leave part of the jelly mass, pour it into a bowl and cool. Spread the prepared mass on top of the jelly. This dessert looks interesting.

Banana

You can prepare mousse at home using bananas.

Ingredients

To prepare you need:

2 ripe bananas;
1 tsp. freshly squeezed lemon juice (this is needed to prevent the bananas from darkening during cooking);
180 ml heavy cream;
1-2 tbsp. l. powdered sugar;
2 tsp. gelatin;
3 tbsp. boiled water;
a pinch of dye (optional).

Step-by-step cooking process

To prepare several servings:

First of all, you need to soak the gelatin in boiled water, mix it and wait until the mass swells a little (this requires no more than 10 minutes).
Next, you need to pour the gelatin into a small container and heat it on the stove until the gelatin crystals are completely dissolved. Do not bring the mixture to a boil.
While the gelatin is dissolving, you need to cut the bananas into large pieces, add lemon juice to them and grind everything in a blender. You should get a fluffy and homogeneous mass that looks more like a thick cream or puree.
After this, you need to whip the cream in a separate bowl. When you get a thick mass, you need to add powdered sugar and beat the mixture a little more.
Next, you need to combine banana puree and whipped cream. The resulting mass should be beaten again. After this, you need to add dye and previously diluted gelatin.
The resulting mousse should be divided into bowls and allowed to steep for about 20 minutes. in a refrigerator.

Recipe with cream

This original dessert will captivate adults with its tenderness and will not leave children indifferent. To prepare the dessert we will need:

berries – 200–250 g, sugar – 120 g;
semolina – 50 g, fresh cream 10% – 100 ml;
powdered sugar for whipping cream – 50–60 g.

We will prepare the dessert in three steps:

Whip the cream, gradually increasing the mixer speed. Gradually add powdered sugar and increase speed. Place in the refrigerator to cool.
Prepare puree from berries and water using a blender. Strain and send to heat. Add semolina to the boiling mass and boil until thick.
Cool at room temperature. Beat the cooled mixture until the volume doubles.
Place whipped cream and fruit mousse into the serving molds one by one, layer by layer. The top layer should be whipped cream.

Desserts are a beautiful and tasty end to a meal. When serving the mousse, you can decorate it with both berries and green leaves of mint, lemon balm or tarragon.

Sour cream mousse

This mousse will be an excellent table decoration.

Ingredients

To prepare you will need:

2 tbsp. medium fat sour cream;
1 tbsp. l. gelatin;
1 tbsp. l. Roma;
1 tbsp. granulated sugar;
A few pinches of vanillin;
¼ tbsp. boiled cold water;
1 tbsp. heavy cream;
10-12 pcs. strawberries

Step-by-step cooking process

To make 4 servings:

First of all, you need to use a mixer to beat the sour cream with sugar, rum and vanilla. You should get a fairly thick mass.
The next step is to add water to the gelatin and heat the liquid in a water bath until all the gelatin particles have dissolved. After this, the composition must be immediately added to the sour cream mass and whisk everything well.
Next, you need to whip the chilled cream. You should get a thick foam. ¼ of this mass must be added to the main mousse. After this, the composition must be thoroughly mixed and the rest of the cream poured into it. Next, mix everything again using a blender.
The next step is to put the resulting mousse in a bowl, cover it with food-grade polyethylene and cool in the refrigerator.
During this time, you can rinse and dry the strawberries with paper napkins. At the top of each berry you need to make a small depression so that the mousse can be poured into it.
Using a culinary syringe or a regular bag with a hole, you need to pour the mousse onto the strawberries.

There is absolutely no need to use berries. The mousse can also be served in beautiful bowls.

Berry mousse for cake

When preparing a birthday cake, it is quite possible to make a mousse layer between the cake layers. To do this, you can use the entire previous recipe. Having prepared the gelatin mass and allowed it to harden, you need to do this:

Line the cake pan with cling film. You can use a mold with removable sides. Beat the jelly mass with a mixer at medium speed until foam forms.
Pour the mixture into the mold and carefully level it out. Send for cooling at a temperature of 4–6°C for complete hardening.

Before using the layer between the cakes, remove it from the mold and remove the film. Place on the surface of the cream or cake layer.

By preparing the cake only from the mousse mass, you can diversify it by making it multi-colored. To do this, you need either several forms, or the work is carried out in a high form. In this case, the sides can be extended using a very dense film.

When preparing the air layers, you can’t rush. Each subsequent layer is laid out only when the previous one has completely hardened.

Useful tips and tricks

When preparing mousses, you should pay attention to the following useful recommendations:

If you prepare the mousse without alcohol and without using heavy cream, then this dessert can be included in your diet. Children will also enjoy this treat.
When preparing chocolate-based mousse, you need to be very careful. The fact is that if you heat the chocolate too much, it can start to curdle. Therefore, it is best to use a water bath in such a situation.
Mousse can be used in making cakes. For example, you can use it to replace rich cream or decorate the top of a dessert.
The mousse can be served in glasses, vases and on saucers. There is no single requirement in this regard.
The dessert can be decorated with chocolate chips, lemon or orange zest.

The dessert can be prepared at home in a very short time. The mousse looks very unusual and stylish. If desired, you can make it into a full-fledged cake or simply serve it as a refreshing dessert.