Cream mousse: step-by-step recipes with photos for easy preparation

Vanilla mousse is one of the most delicate desserts invented by mankind.
Simple and quick to prepare, it will give all children and adults an unforgettable heavenly pleasure. The first sweet mousse was prepared in France. And this is not strange, because French cuisine is considered the “mother” of all gourmet dishes. The word “mousse” is translated from French as “foam”. The recipe itself necessarily contains a flavorful base (in the form of berry or fruit puree) and a thickener (this can be gelatin or beaten egg whites). At the moment, there are more than 150 recipes for this foamy dish in the world. Modern French chefs manage to prepare this dish from vegetables, meat and even fish.

Creamy or vanilla mousse is considered one of the classic types of this dish. It was this sweet treat that was first served to the table of the royal nobility in France. But now chocolate mousse is considered a traditional French sweet. It is customary to serve it at the festive table. Bananas and chocolate are the best companions for vanilla foamy jelly; the combination of these ingredients creates an unsurpassed taste and aroma. We offer you three options for preparing a foamy dessert: classic vanilla, chocolate and banana.

Chocolate mousse with cashew nuts

Recipe for chocolate cream mousse with cashew nuts.

What do you need:

• 50 g chocolate
• 300 ml heavy cream
• 100 g finely crushed cashew nuts
• 3 tbsp. spoons of hot boiled water
• 75 g powdered sugar
• 5 eggs
• A pinch of salt
• Whole cashews for garnish

How to make chocolate mousse with cashew nuts:

1. Melt the chocolate, broken into pieces, in a water bath. Add water and sugar and cook over low heat, stirring with a wooden spoon or spatula, until the chocolate is completely melted and the sugar has dissolved.
2. Remove the bowl of chocolate from the heat. Add 5 egg yolks one at a time, beating the mixture after adding each portion of yolk. Set the chocolate mixture aside for 15 minutes to cool.
3. Add chopped cashews to cooled chocolate mixture.
4. In separate bowls, beat 225 ml cream and 5 egg whites with a pinch of salt.
5. Gently fold the whipped cream into the chocolate mixture, then the whipped whites. Pour the mixture into a glass form or deep large plate, cover with cling film and put in the refrigerator for 4-6 hours (overnight is possible).
6. Before serving, whip the remaining cream and decorate the mousse with this cream and whole cashew nuts.
7. Chocolate mousse with cashew nuts is ready.

Bon appetit!

You can also cook:

White chocolate mousse

Chocolate mousse “Nostalgia”

Chocolate mousse with Cointreau liqueur

A few useful tricks

• Often, mousse recipes include chocolate, and you can use not only dark or milk chocolate, but also white. However, the latter type of chocolate is quite finicky when melting; it should not be overheated. By adding high-quality chocolate with a high cocoa content, the taste of the dessert also improves.
• To melt the chocolate for the mousse, you can use a steam bath; to do this, break the chocolate and place it in a heat-resistant bowl. In turn, place the bowl with the product in a pan of boiling water so that the bottom of the bowl does not touch the pan. Wait until the chocolate begins to melt, then gently stir it with a silicone spatula.
• There is a much easier way to melt chocolate - using a microwave oven. It usually takes a couple of minutes on high power for the chocolate to melt in the microwave.
• When preparing dessert, choose cream with a fat content of at least 33% - it whips perfectly and holds its shape. The consistency of the mousse is light and airy.

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:

1. Soak gelatin in cold water.
2. Dissolve the broth cubes in hot water and bring to a boil. Add gelatin, lemon juice and salt. Cool until the mixture becomes thicker.
3. Beat mayonnaise with cream and cool.
4. 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.
5. Prepare cucumber sauce by mixing all its ingredients in a mixer.
6. Place the mousse on lettuce leaves and garnish with boiled shrimp. Serve with cucumber sauce.
7. Salmon mousse with cucumber sauce is ready.

Bon appetit!

You can also cook:

Delicate salmon mousse

Cooking method:

1. Pour gelatin in advance with cold boiled water. It is gelatin that is responsible for the consistency that our vanilla dessert will have. The main condition for its action is that it must completely dissolve, for which it is advisable for it to “infuse” for at least 40 minutes.

2. Separate egg whites from yolks. Place the yolks in a separate container and add sugar. Using a whisk, or preferably a mixer or blender, beat the sugar with the yolks until the consistency of thick foam. Depending on your taste preferences, you can use less sugar. The recipe can be slightly modified by changing the amount of sugar and vanilla essence.

3. Milk should be poured into a saucepan and mixed with 150 grams of cream. The resulting milk mixture should be brought to a boil over low heat. After this, pour the beaten yolks with sugar into the milk in small portions. Stir over low heat until the mixture thickens slightly (its temperature should be about 85 degrees). After the mixture has hardened, you need to remove the pan from the heat, add the swollen gelatin, stir well and let cool for a while.

4. The remaining 100 g of cream needs to be whipped. For those who do not know how this is done, we offer a recipe: the cream must be cold, otherwise when whipping it will separate, and you will end up with separate butter and whey. If you decide to beat with a mixer, then the amount of cream should be no more than 200 g. Beating cream with a blender is strictly contraindicated.

5. Add vanilla essence to the cooled milk base. After the future vanilla mousse has almost cooled, you need to gradually add whipped cream into it, stirring with a spoon.

6. Depending on the form in which you want to serve the mousse, place it in the appropriate forms. If you decide to make a cake, then it can be a large silicone cake mold. If you want to serve the treat in portions to each guest, then it is better to put the vanilla dessert in wide glasses or bowls. After decorating (this could be berries, chocolate chips, nuts), place the mousse in the freezer. After two hours, the treat is completely ready to be served to guests.

This recipe, of course, is not the simplest, but it is considered a classic. In addition, you can not only make beautiful little foam cakes, but also make a vanilla cake using mousse of this exact consistency.

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:

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

Bon appetit!

You can also cook:

Cheese mousse with crabs

Shrimp mousse “Laperusso”

Creamy cherry mousse

Mousse recipe with cherries, cream cheese, white chocolate and whipped cream.

What do you need:

• 400 g fresh or thawed cherries
• 1.5 teaspoons unflavored gelatin
• 240 g soft cream cheese
• 1 cup heavy cream
• 120 g white chocolate
• 1/2 cup sugar
• 2 teaspoons vanilla extract

How to make creamy cherry mousse:

1. Place pitted cherries in a food processor or blender and puree.
2. Place the cherries in a saucepan along with the resulting juice, add gelatin, and let stand for 1-2 minutes.
3. Place the mixture over moderate heat, stirring, and bring to a boil. Reduce heat and cook for a few more minutes until the gelatin is completely dissolved. Refrigerate for 45 minutes to thicken the mixture.
4. In a small bowl, beat cream cheese, sugar, grated chocolate and vanilla. When the mass becomes homogeneous, add it to the cherries.
5. In another bowl, whip the cream to a soft foam and pour into the cherry mixture. Mix well and distribute among bowls. Cover with cling film and refrigerate for 3-4 hours.
6. Creamy cherry mousse gout.

Bon appetit!

You can also cook:

Cherry mousse with semolina

Raspberry mousse: recipe

Ingredients:

• 400 g medium fat cream
• 100 ml. cold water
• 20 g gelatin
• 200 g raspberries with sugar
• 2 squirrels

With raspberries
Step by step:

1. Pour gelatin with plenty of cold water and leave to swell.
2. Squeeze 50 ml of juice from raspberries.
3. Mix water, raspberry juice and sugar in a saucepan. Place over low heat and stir until the sugar grains dissolve.
4. Add raspberries to the pan and simmer for another 10 minutes.
5. Drain excess liquid from gelatin and add it to the pan. Keep on fire until completely dissolved.
6. Cool the resulting mass and rub through a sieve. Cool the puree consistency.
7. Beat the whites into a fluffy thick foam and add to the syrup.
8. Place the cream in a whipping container, which in turn is placed in a pan with cold water and pieces of ice. This whipping technique will ensure the formation of a tight, fluffy mass.
9. Add syrup to whipped cream and beat again. Distribute the resulting mass into molds and place in a cool place.

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:

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

Bon appetit!

You can also cook:

Coffee mousse

Chocolate mousse with nuts

Mousse with tarragon flavor: recipe

Ingredients:

• 1 liter of tarragon drink
• 5 cups granulated sugar
• 1 tsp. gelatin with a slide

Drink
Step by step preparation:

1. Pour the tarragon into a saucepan. Add sugar and put on fire. Boil sweet syrup. Instead of a carbonated drink, you can dilute 200 ml of tarragon syrup with 800 ml of water.
2. Add pre-soaked gelatin to the hot syrup. Stir until completely dissolved.
3. Remove the syrup from the heat and let cool slightly. Beat with a mixer until fluffy and thick.
4. Distribute into portions and place in a cool place.

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:

1. In a large bowl, soak gelatin in water.
2. In a blender, combine sliced ​​peaches and copper nuts and grind until smooth.
3. Add the peach mass to the gelatin, mix well, cover and put in a cool place for 30 minutes -1 hour.
4. 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.
5. Pour the mousse into glasses or bowls and cool until ready for 1 hour.
6. Serve garnished with fresh mint and peach slices.
7. Peach mousse with honey and almonds.

Bon appetit!

You can also cook:

Diet peach mousse

Lemon-lime mousse

Recipe for mousse with juice and zest of lemon and lime with whipped cream.

What do you need:

• 2/3 cup milk
• 3 egg yolks
• 1 cup heavy cream
• 1/4 cup lemon juice
• 1 tbsp. spoon of lime juice
• 1/2 cup sugar
• 2 tbsp. tablespoons corn starch
• A pinch of salt
• 1 teaspoon grated lemon zest
• 1/2 teaspoon grated lime zest
• Zest, lime and lemon slices for garnish

How to make lemon-lime mousse:

1. In a saucepan, combine sugar, cornstarch and salt.
2. In a separate bowl, whisk the egg yolks and milk and pour into the sugar mixture. Add lemon juice and lime juice, beat until smooth.
3. Place the saucepan over medium heat, stirring occasionally, bring the mixture to a boil and simmer, remembering to stir, for another 2 minutes.
4. Add the zest to the mixture, pour into bowls, let cool and put in the refrigerator for 4 hours, covering with cling film or plastic lids.
5. Whip the cream before serving. Garnish the mousse with a dollop of whipped cream, zest and slices of lime and lemon.
6. Lemon-lime mousse gout.

Bon appetit!

You can also cook:

Lime mousse

Cranberry mousse

Mousse "Black Prince"

Ingredients:

• 170 g dark chocolate
• 150 g cream or liquid sour cream
• 4 squirrels
• 1 yolk
• 1 glass of rum or whiskey
• sugar

Preparation step by step:

1. Bring the cream to a boil, remove the saucepan from the heat. Add the chocolate broken into pieces and carefully add the yolk, stir the mixture until smooth.

2. Beat the whites until foamy, gradually adding granulated sugar a pinch at a time while whipping. Mix a third of the egg whites into the warm chocolate mixture, then carefully fold in the rest of the whites. Finally, pour in the whiskey.

3. Divide the mixture into bowls and refrigerate until serving, decorate the dessert to your liking.

Pineapple mousse

Recipe for canned pineapple mousse with cream and vanilla.

What do you need:

• 300 g canned pineapple
• 2 cups heavy cream
• 1 egg
• 1/2 cup (or to taste) powdered sugar
• Vanilla to taste

How to make pineapple mousse:

1. Remove the pineapple from the syrup and cut into small pieces.
2. Beat cream, egg, powdered sugar and vanilla, add pineapple.
3. Pour the mixture into bowls or molds, cover tightly with cling film, and refrigerate for 4 hours (or overnight).
4. Serve with chocolate wafers if desired.
5. Pineapple mousse gout.

Bon appetit!

You can also cook:

White wine mousse with bananas in cognac

Mango mousse

Prune mousse

Porcini mushroom mousse

Recipe for mushroom mousse with wheat toast and herbs.

What do you need:

• 300 g peeled porcini mushrooms
• 1/2 large onion
• 1 wheat bread toast
• 100 ml milk
• 2 tbsp. spoons of olive oil
• Salt, ground black pepper to taste
• Dill, parsley, oregano to taste

How to make porcini mushroom mousse:

1. Peel the mushrooms - remove the skin from the cap and remove the green pulp underneath - and cut into small pieces.
2. Chop the onion and saute for 3 minutes in olive oil. Then add the mushrooms and fry over low heat for another 10 minutes.
3. Toast white bread and put in milk.
4. Place the mushrooms in a deep bowl, add toast (you need to squeeze it out before doing this), season with salt, pepper and chopped herbs to taste. Grind the mixture with a blender until smooth.
5. Serve as a sauce for meat, as a pate for fried toast, or as a separate dish.
6. Porcini mushroom mousse is ready.

Bon appetit!

You can also cook:

Chicken liver mousse with wine and fruit

Liver mousse with pears