Technical and technological map of the dish Apple mousse on semolina, preparation

• apples - 500 g;
• semolina - 75 g (3 tablespoons);
• sugar - 100 g;
• vanilla sugar - 10 g;
• citric acid - a pinch;
• water - 750 ml.

Preparation time: 1.5 hours, of which 1 hour is cooling in the refrigerator.

Yield: 3 servings.

It turns out that from a minimal set of the simplest and most inexpensive products you can prepare an exquisite dessert - mousse from fresh apples. Its delicate, airy consistency, pleasant taste and aroma will ensure this dish is a success even on the holiday table. And also apple mousse with semolina, the recipe with photos of which is outlined step by step below, will be a good help for those parents whose children do not like to eat semolina porridge. The mousse is so different from the semolina we are used to that children will enjoy this airy dessert with pleasure, and then they will definitely ask for more.

How to make apple mousse

First you need to prepare all the necessary products. As you can see, they are very simple. It is better to take sweet or sweet and sour apples. Instead of vanilla sugar, you can put a pinch of vanillin. Citric acid can be replaced with a slice of lemon.

Place a saucepan of water on the fire. Pour a pinch of citric acid into the water or add a slice of lemon and bring it to a boil. While the water is boiling, the apples need to be washed, cut and peeled. The skin does not need to be cleaned.

When the water boils, add the apples and cook for 10-15 minutes. The apples should become completely soft.

Drain the apples in a colander and pour the water in which they were boiled back into the saucepan.

Place the saucepan back on the heat and bring the liquid to a boil. Then pour semolina in a thin stream, with constant stirring. Continue cooking the semolina over low heat for about 5-7 minutes until it thickens.

Rub the apples through a colander or sieve (remove the skins). Place the resulting applesauce in a saucepan, add sugar and boil everything together for a few minutes. Then add this puree to the semolina.

Add vanilla sugar and beat the mixture of semolina and applesauce with a mixer until light foam forms. This will take at least 10 minutes.

Pour the resulting mousse from apples with semolina into suitable containers and refrigerate for about 1 hour. During this time, it will thicken quite well, after which the apple mousse on semolina can be decorated and served. Pieces of fruit, fresh or frozen berries or berry jam (for example, cherry) are suitable as decorations. The taste of this dessert is greatly enriched by grated chocolate, which can be sprinkled on the mousse.

Enjoy the pleasant taste of apple mousse with semolina! A recipe with a photo will help you prepare it.

Bon appetit!

The mousse is a shining example of fine French cuisine. This airy dessert consists of a base (fruit puree, juice, coffee or cocoa, sour cream, cream, wine, etc.) and a fixative that stabilizes the fluffy state of the dish (chicken proteins, agar-agar and gelatin, semolina or starch).

Apple mousse consists of three main ingredients: applesauce, juice, jam or jam, sugar or honey and a thickening base - semolina, gelatin, proteins.

Below are various options for apple mousse to suit every taste.

Step-by-step recipe with photos and videos

Moms will certainly like this recipe, because it happens that a child categorically refuses semolina porridge - for example, my daughter didn’t really like it as a child, and I prepared various mousses based on semolina for her, and I used seasonal fruits and berries. It’s very convenient to prepare in the evening, pour into bowls, put in the refrigerator, and serve for breakfast in the morning. Be sure to try it, you’ll see, your kids will definitely appreciate this dish. By the way, I sometimes soak cakes with it, it turns out very tasty.

Delicious recipe! Benefits of roasted sunflower seeds

Prepare all the necessary ingredients to prepare apple mousse with semolina.

First, wash the apples, peel them, cut them into 4 pieces, and remove the core.

Next, cut into small pieces.

Place the apple slices in a heavy-bottomed saucepan.

Advice!

If the apples are sweet, reduce the amount of sand or completely abandon it.

Then add cinnamon. If you don't like it or doubt that your baby will like it, you don't have to put it in.

Pour in water, place over medium heat and simmer, stirring, until soft, about 7-10 minutes, depending on the type of apple.

Grind into a homogeneous mass; no need to cool.

Add semolina and cook over low heat for 5-7 minutes, remember to stir so it doesn’t burn.

Cool completely until cold, beat with a blender until white and fluffy.

Pour into bowls, garnish with any fruits and berries of your choice.

Classic apple mousse

The dish can be made from either fresh applesauce or apple juice.

List of ingredients:

• Fresh apples – 400 g.
• Sugar – 150 g.
• Citric acid - a pinch or
• Lemon juice – 20 ml.
• Gelatin – 20 g.

Cooking method:

1. Peel and seed apples. Chop as desired and puree with an immersion blender, adding sugar and citric acid.
2. Bring the resulting mass to a boil over low heat. Boil for about 5-10 minutes.
3. Let it sit and divide the hot mixture into puree and apple juice.
4. Dilute gelatin in the poured juice and cool everything slightly.
5. Combine the puree and gelling juice together.
6. Gradually beat until fluffy.
7. Divide into portions and leave in a cool place until cool.

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Lazy apple jam mousse

A very, very lazy recipe for the most impatient cooks. Usually it succeeds the first time.

List of ingredients:

• Apple jam – 250-300 g.
• Semolina – 100-150 g.
• Water – 400 ml.
• Sugar – 50-100 g.
• Vanilla sugar – 10 g.

Cooking method:

1. Pour hot water over the semolina, mix thoroughly and cook over low heat until thickened for 5 minutes.
2. Pour regular and flavored sugar into the hot porridge, add jam.
3. Beat with two whisks until a fluffy mass is obtained (should increase by one and a half times).
4. Place into bowls and cool in the refrigerator.
5. When serving, decorate to your taste with jam, fresh fruit or cream.

Apple mousse with semolina

Unlike the previous recipe, here the dish is prepared from fresh fruit.

List of ingredients:

• Apples – 500 g.
• Sugar – 150 g.
• Semolina – 80-100 g.
• Citric acid – a generous pinch.
• Water – 400 ml.

Cooking method:

1. Select only the pulp from the apples. Chop it as desired, add sugar and water.
2. Cook over medium heat until soft.
3. Strain out the apple pulp, dilute semolina in the broth and cook a thick porridge.
4. Add the pureed pulp and citric acid to the porridge already cooked with apple broth.
5. Cool the entire mass to room temperature and beat with whisks until the mass increases by one and a half to two times.
6. Divide into portion forms and cool.
7. When serving, decorate to your taste with jam, fresh fruit or cream.

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.

Task
1 :
When preparing for laboratory work, you need to copy 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 making 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?

Finely chop the zest from the orange and add cold water?

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 this 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?

Apple mousse with juice

Delicate mousse made from a mixture of apple and orange juice. Since there is no dense fruit base, you need to add a little more gelatin to the dish than usual.

List of ingredients:

• Apple juice – 300 ml.
• Orange juice – 200 ml.
• Gelatin - per 1 liter.
• Sugar – 100-150 g.
• Cream for decoration.

Cooking method:

Read also:  Ranetka compote for the winter: simple recipes for 2 and 3 liter jars without sterilization

1. Combine apple and orange juices, add sugar and slowly bring to a boil.
2. Then reduce the heat so that the juices stop boiling, and carefully dissolve the gelatin in the hot mixture. Strain.
3. Immediately remove from heat and cool to room temperature.
4. Beat with a mixer until the volume increases.
5. Place into molds and leave until hardened.
6. When serving, garnish with fresh fruit or cream to your liking.

On cream

If you are one of those who like the most delicate texture in desserts that look like an airy cloud, then this recipe is just for you.

Ingredients:

• apple – 1100 g;
• cognac – 1 tbsp. spoon;
• honey - 3 tbsp. spoons of liquid;
• heavy cream – 200 ml;
• gelatin – 2 tbsp. spoons;
• water – 160 ml;
• vanilla sugar – 2 teaspoons;
• lemon juice – 1 tbsp. spoon.

Preparation:

1. Trim the skin and remove the seeds from the apples. Grind. Pour juice over prepared cubes. Mix.
2. Place in a saucepan and add water. Boil. Cover with a lid and simmer for 23 minutes. Disable. Cool. Beat. Use a blender to grind.
3. Pour gelatin with water. Set aside for 5 minutes. Place in the microwave oven and melt. The main condition for obtaining an ideal mass that hardens easily is not to bring the gelatin to a boil. It is heated only until the crystals can dissolve .
4. Pour mixture into puree. Sprinkle with vanilla sugar. Add honey. Pour in cognac. Mix.
5. Cream must be chilled. Beat. The mass should be fluffy. Connect two blanks. Stir.
6. Place in small containers and place in the refrigerator to harden. You will need to wait about 4 hours.

Natural apple mousse

Apple mousse without using any thickeners.

List of ingredients:

• Fresh apples – 500 g.
• Water – 250 ml.
• Sugar – 150 g.

Cooking method:

1. Peel Antonovka or another variety of ripe grainy apples from hard peel and seeds.
2. Chop them as desired, add a glass of water and simmer under the lid until soft.
3. Cool the soft apples and grind them into puree.
4. Cool the apple mass, add sugar and beat until white.
5. Cool in the refrigerator and serve.

This recipe for apple mousse, made with semolina porridge, can become one of the favorite treats for those who are partial to fruit desserts. Airy, tender and refreshing apple mousse can serve not only as a light dessert to complete a lunch meal or any celebration, it will dull the feeling of hunger and as a snack. By the way, it can easily be used for cooking, in particular, as a layer between cakes. The ingredients for apple mousse are quite simple. True, when preparing it, you can’t do without special kitchen equipment (like a mixer or blender).

Sambuca apple or plum (TTK3736) technological map

TECHNICAL AND TECHNOLOGICAL CARD No. Apple or plum sambuc

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Sambuca apple or plum dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Output - 1000

4. TECHNOLOGICAL PROCESS

After removing the seeds, apples (without seeds) or plums are placed on a baking sheet, a small amount of water is added and baked in an oven; then they are cooled and wiped. Add sugar and egg white to the resulting puree and beat in the cold until a fluffy mass is formed.

The prepared gelatin is placed on a water bain-marie, stirring, allowed to completely dissolve and filter, then poured in a thin stream into the whipped mass with continuous and rapid stirring with a whisk.

The mass is poured into molds and cooled. Sambuca is released in the same way as mousse.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer:

Ingredients:

• 3 sweet and sour apples with a total weight of about 300 g;
• dessert or tablespoon of granulated sugar (10-20 g) - to taste;
• coffee spoon of vanilla sugar;
• 2 pinches of citric acid;
• 3 tbsp. spoons (for apples) + 200 ml. (for semolina porridge) water;
• 2.5 tbsp. spoons of semolina.

• Ground cinnamon will also not be superfluous in this dish (but this spicy seasoning is not for everyone). And if you wish, you can also add cottage cheese.

• Yield: 2 servings of a moderately sweet dessert.
• Cooking time – maximum 30 minutes.

How to prepare apple mousse with semolina:

Remove a thin layer of peel from each well-washed apple, cut out all dents, bruises and core, then cut into small slices and place in a small saucepan with water (3 tablespoons), granulated sugar, citric acid and vanilla. Place on heat (preferably medium) and simmer until the fruit is completely soft. This will take from 3 to 7 minutes depending on the density of the apples. Citric acid in this recipe is needed so that, firstly, the apples do not darken; secondly, to give the dessert a slight sourness. But this ingredient is not required.

In between, cook thick semolina porridge from a glass of water and cereal (pour the cereal into boiling water in a stream and, bringing to a boil, stirring vigorously, cook for no more than 3 minutes) and cool.

While the porridge is cooling (and it takes a little longer to cool than the apples), use a blender to transform the softened apples into a smooth, smooth puree. If you don't have a blender, rub the apple mixture through a sieve.

Combine applesauce and completely cooled semolina porridge in a bowl and beat thoroughly using a mixer. If you don't have a mixer, use a blender.

You can slightly change the technology for preparing the mousse. Pour all the water into the apples at once and bring the fruit to a soft state. Then transform it into puree (using a blender or sieve) and based on the resulting mass, cook apple semolina porridge. When it cools down, all you have to do is beat it well.

Place the finished apple mousse into containers (cookers or glasses), keep in the refrigerator for at least half an hour, and can be served as a simple but very tasty dessert.

And before serving, sprinkle the mousse with chocolate chips and coconut flakes mixed (it's very tasty). As an option, to decorate the dessert and give it additional aroma and taste, you can use ground cinnamon, as well as fresh mint leaves.

Bon appetit!!!

Best regards, Irina Kalinina.

Apples accompany us all our lives, especially in recent years, when you can buy them 365 days a year. Considering the affordable prices, they are available every day. We won’t talk here once again about the benefits of these fruits; everyone already knows about them. Let's just say that there are few products that have so many options for preparing different dishes. One of them is apple mousse, thoroughly whipped, airy fruit with or without various additives, very loved not only by children, but also by adults.

Nutrients

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Cooking technology

The apples have their seeds removed, 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 the sifted cereal is introduced in a thin layer and cooked, stirring, for 15-20 minutes. The mixture is cooled to 40 degrees and whipped until a thick foamy mass forms. The dish is prepared as needed and sold in portioned containers immediately after preparation.

Terms and conditions of storage

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When preparing the culinary product “Apple mousse with semolina, prepared”, Cook-Chill technology is not used

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• Nutrient composition
• Calculation of nutritional value

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Calculation of nutritional value is carried out in several stages

• Stage 1

  We get the nutrient content in 100 g of each product included in the dish

  Product name	Ethyl alcohol (alcohol)	PROTEINS	FATS (lipids)	CARBOHYDRATES
  TOTAL	–	13,450	1,480	192,070
  Apples (p/f)	–	0,270	0,130	12,760
  Granulated sugar	–	–	–	99,980
  Water	–	–	–	–
  Citric acid	–	0,500	0,300	6,500
  Semolina	–	12,680	1,050	72,830

• Stage 2

  We calculate the nutrient content in the raw ingredients of a dish

• Stage 3

  We calculate the remaining nutrients taking into account their losses during heat treatment

• Stage 4

  We calculate the remaining nutrients taking into account the weight loss of products during heat treatment

• Conclusion

  We calculate the nutritional and energy value of the dish for the yield of 1000 g and 100 g of product according to the formula

  K = B×4 + F×9 + Y×4 + S×7

  Weight	Ethyl alcohol (alcohol), g	PROTEINS, g	FATS (lipids), g	CARBOHYDRATES, g	Calorie content, kcal
  100 g	–	1,282	0,137	27,451	116,166
  1000 g	–	12,823	1,373	274,505	1 161,665

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• Worksheet

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Benedictine mousse recipe

As we know, apples go well with many other foods, such as seafood, game, poultry, pork, and beef. But still, any dessert prepared even with a minimal amount of this fruit will be better and more refined. Now we are going to tell you one of the simplest recipes for how to make apple mousse. To do this, we will need the following ingredients: one kilogram of small apples, the juice of one lemon, four egg whites, 120 grams of powdered sugar, three tablespoons of Benedictine liqueur. As you understand, the name of the mousse comes from the name of the liqueur. And now we offer a way to get delicious apple mousse. The recipe, step by step, is in front of you:

Complex but delicious recipe for delicate apple mousse

In addition to dried fruits and seasonal strawberries, we add to this recipe. It turns out not just tasty, but also satisfying. In order to prepare this apple mousse, we will need: 400 grams of Golden apples, 50 grams of butter, two tablespoons of brown sugar, eight grams of vanilla, 40 ml of cognac, 10 pieces of walnuts, 200 ml of 35% cream, 70 grams condensed milk, 50 grams of pitted prunes, four pieces of lemon balm, half a lemon, 150 grams of strawberries, the same amount of shortbread.

For cookies: 90 grams of butter, 90 grams of granulated sugar, 125 grams of flour, a quarter teaspoon of salt. Cookies, by the way, can be bought in the store and are quite good, but we will make them ourselves.

Making your own mousse cookies

The ingredients for the cookie recipe have been given above. All that remains is to turn them into the finished dish itself, and only then we will continue making apple mousse. Beat the butter and granulated sugar with a mixer until you get a light, light mass. After that, reduce its speed and add salt along with flour. Place the resulting dough into a rectangle two centimeters thick, wrap it and place it in the refrigerator for two hours. Preheat the oven to 180 degrees.

Meanwhile, place the dough on baking paper and roll out thinly to a thickness of five millimeters. We do this through film. Place in the refrigerator again for 15 minutes. Then we remove the film and transfer the dough on the paper to a baking sheet. Bake for 15 minutes until golden brown. Cut the cake into pieces with a sharp knife, without allowing it to cool completely. The cookies are ready, continue preparing the apple mousse.

Cranberry mousse (TTK3730) technological map

TECHNICAL AND TECHNOLOGICAL CARD No. Cranberry mousse

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the cranberry mousse dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Water 650 650 740 740 800 800

Output - 1000 - 1000 - 1000

4. TECHNOLOGICAL PROCESS

The base for the mousse (syrup with gelatin), prepared in the same way as for the jelly, is cooled to 30-40 ° C and whipped until the mixture turns into a fluffy mass. Then quickly, without allowing it to completely harden (at a temperature of 30-35 ° C), the mousse is poured into molds and cooled. Before release, the mold with mousse is immersed 2/3 of the volume in warm water for a few seconds.

The mousse is cut into portions, placed in a bowl or vase and topped with PF cranberry sauce or fruit or natural berry syrup at the rate of 20 g per serving.

The mousse should not be whipped in an aluminum bowl, as this will change its color and give it a metallic taste.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technological engineer:

The last stage of preparing apple mousse

Peel the fruit, chop it finely, removing the seeds. Place them in a frying pan, add butter, cognac and both types of sugar. Turn the heat to medium and simmer until the apples are soft. Grind to puree and cool. Fry the nuts in a dry frying pan. Beat the nuts and carefully add condensed milk into it, then put it in the refrigerator. Finely chop the lemon balm and prunes and squeeze the juice from the lemon. Now add lemon juice, lemon balm and prunes to the cooled puree.

Chop the nuts, chop the cookies, cut the strawberries into four parts. We've reached the finish line. Place some nuts and cookies into cups, then applesauce and strawberries. Then - again nuts and cookies. Top with a layer of whipped cream. Once again sprinkle with nuts and cookies and finish with decoration - strawberries and lemon balm. Ready! We have prepared a very complex apple mousse, the recipe is completely completed. The result is worthy.

Cooking apple mousse with semolina, ingredients

What is the point of adding it to the recipe? The fact is that such a dish turns out to have a consistency of greater density. Thanks to the inclusion of semolina in the composition, the finished dessert perfectly holds the shape we need and there is no need to add gelatin to it. Therefore, vegetarians can easily eat this mousse.

Necessary ingredients for a small portion: three apples, two tablespoons of granulated sugar, two or three slices of lemon, two tablespoons of semolina, vanillin to taste. Now we’ll tell you how to make apple mousse with semolina. There is nothing particularly complicated about this.

The process of preparing mousse with semolina

We peel and seeds the apples as standard, cut them into large pieces and boil them in sweetened water until soft. If we want the fruits not to turn yellow and the dish itself not to lose its aesthetic appearance, then do not forget to add a couple of slices of any citrus fruit or a little lemon juice to the water. Using a blender, turn soft fruits into puree. You can also use a meat grinder or sieve for this.

Add five tablespoons of liquid, the same liquid the apples were cooked in, and put it back on the fire. At this stage, stir in semolina and cook for five to seven minutes until thickened. Then place the container with the mousse in a bowl with ice and whisk vigorously with a whisk or mixer. Thanks to this, the dessert will receive a good dose of oxygen and become tender in consistency. Pour into glasses and can be served immediately. Apple mousse with semolina is ready.

Step-by-step preparation

1. Step 1:

   Ingredients.

2. Step 2:

   Peel the apples from seeds and peel, cut into cubes. Cook in water until soft.

3. Step 3:

   Strain the broth, chop the apples in a blender or rub through a sieve. Add sugar to the resulting puree and bring to a boil.

4. Step 4:

   Then, stirring, add semolina in a thin stream.

5. Step 5:

   Add the apple broth and cook for 10 minutes, stirring constantly.

6. Step 6:

   Cool the mixture until warm and beat with a mixer until a thick, fluffy foam forms.

7. Step 7:

   Pour into molds, decorate with currants (you can use any berries of your choice) and put in the refrigerator for 30-40 minutes. If desired, you can top it with any syrup when serving.

Cooking apple mousse with gelatin, ingredients

Now we offer a recipe for how to make apple mousse with gelatin. As we already know, in order to prepare such a dish, fruit purees, dried berries and fruits, preserves or jams are used. By whipping them with a mixer or whisk, we get a delicacy with a foamy, delicate consistency. In order for the dish to hold its shape better, semolina or gelatin is added to it. We will now use the first option. We will need: fresh apples - 250 grams, gelatin - 15 grams, granulated sugar - three-quarters of a glass, pestle, gauze and various utensils, which we assume you have.