For the creamy mousse with smoked salmon, you need to use heavy cream - more than 30%.
Red fish doesn't have to be a beautiful fillet. As you can see in the photo, I have 100 grams of small pieces.
If you don't have rice vinegar, just leave it out.
White pepper and salt are also optional. There is no need to add black pepper to this mousse; it is too coarse for such a delicate snack.
Both vinegar and salt and pepper are added to brighten the taste of the mousse a little (!). But if you don't add anything, the creamy smoked salmon mousse will still be delicious.
Pour gelatin with water and let it swell. Then stir until dissolved (I put it in the microwave for 10-15 seconds and it dissolves immediately).
Place the fish pieces in a saucepan and pour in 100 grams of cream. Warm up.
You don’t need to bring it to a full boil, but it should be on the verge of “almost boiling.”
Remove from stove.
Mix the contents of the saucepan with gelatin, rice vinegar, salt, pepper and puree with a blender until smooth. This can be done simply in a blender, or you can use a submersible one.
One hundred percent homogeneity, like, for example, jelly, will not work, but you need to try to grind it as best as possible.
Whip the remaining cream to soft peaks.
Take a couple of spoons of whipped cream and mix into the fish mixture.
Stir in the remaining cream carefully, from the edge to the middle, turning the bowl. You need to try to ensure that as many bubbles as possible remain in the mousse, resulting from whipping the cream; for this, the mass must remain fluffy.
Be sure to line the bottom of the mold with baking paper, since without it it is almost impossible to get this mousse without large losses.
Pour the mousse into the mold, cover with cling film and refrigerate until set.
Remove just before serving.
At a minimum, the mousse should spend at least a couple of hours in the refrigerator until the gelatin sets. I make it a day in advance.
Run a knife along the edge of the mold, separating the sides.
Carefully turn it over onto the plate in which you will serve the appetizer, remove the paper and garnish with caviar.
Be very careful, think in advance in what form the mousse will harden, and in which form you will turn it over for serving, since the mousse is delicate and you can’t move it much.
If the mousse, unfortunately, falls into pieces when transferring from the mold, don’t panic! Just make canapés with mousse, as in the title photo. Creamy mousse with smoked salmon turns out very delicate and very light. A long baguette with a soft center and a crispy crust is ideal for serving.
Red caviar goes very well with creamy mousse with smoked salmon both for taste and for festive serving. I used trout caviar. You don’t need a lot of it, just to play with the taste. But you can do without caviar.
Bon appetit and happy holidays everyone!
Fish fillets, seafood, chicken by-products, dark and white chocolate, cream, yogurt, milk, coffee, cocoa, wines and liqueurs. Most often, gelatin is used to give the mousse the desired consistency, but in some recipes it is replaced with semolina (it, like gelatin, absorbs liquid well and increases in volume).
Our collection of mousse recipes already includes strawberry mousse, white chocolate mousse, Swiss chocolate mousse, poppy seed mousse, Romanian apricot mousse, Benedictine apple mousse, cranberry caramel mousse, champagne mousse.
In the new collection you will find recipes for seafood mousse, peach mousse with honey and almonds, chocolate mousse with cashew nuts, salmon mousse with cucumber sauce and other recipes. Appreciate for yourself the undeniable advantage of mousse for hot weather: it needs to be eaten chilled. We hope you will take this idea on board to pamper yourself and your family with a delicate, airy dessert or a melt-in-your-mouth snack. Bon appetit!
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:
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
How to make salmon mousse with cucumber sauce:
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:
- 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
Place pitted cherries in a food processor or blender and puree.
Place the cherries in a saucepan along with the resulting juice, add gelatin, and let stand for 1-2 minutes.
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.
In a small bowl, beat cream cheese, sugar, grated chocolate and vanilla. When the mass becomes homogeneous, add it to the cherries.
- 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
- 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
- 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
- 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
- 1 tbsp. spoon of raspberry liqueur
- 50 g powdered sugar
- 1 tbsp. spoon of gelatin
- Raspberry or currant jam for decoration
- Whole berries for decoration
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.
Shrimp mousse “Laperusso”
Creamy cherry mousse
Mousse recipe with cherries, cream cheese, white chocolate and whipped cream.
What do you need:
How to make creamy cherry mousse:
Bon appetit!
You can also cook:
Mousse "Cappuccino"
Recipe for coffee mousse with milk, cream and yogurt.
What do you need:
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.
Bon appetit!
You can also cook:
Peach mousse with honey and almonds
Mousse recipe with peaches, honey, almonds and whipped cream.
What do you need:
How to make peach mousse with honey and almonds:
In a large bowl, soak gelatin in water.
In a blender, mix sliced peaches, honey and nuts, 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.
Bon appetit!
You can also cook:
Lemon-lime mousse
Recipe for mousse with juice and zest of lemon and lime with whipped cream.
What do you need:
How to make lemon-lime mousse:
In a saucepan, combine sugar, cornstarch and salt.
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.
Place the saucepan over medium heat, stirring occasionally, bring the mixture to a boil and simmer, remembering to stir, for another 2 minutes.
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.
Whip the cream before serving. Garnish the mousse with a dollop of whipped cream, zest and slices of lime and lemon.
Bon appetit!
You can also cook:
Prune mousse
Porcini mushroom mousse
Recipe for mushroom mousse with wheat toast and herbs.
What do you need:
How to make porcini mushroom mousse:
Peel the mushrooms - remove the skin from the cap and remove the green pulp underneath - and cut into small pieces.
Chop the onion and saute for 3 minutes in olive oil. Then add the mushrooms and fry over low heat for another 10 minutes.
Toast white bread and put in milk.
How to make yogurt mousse with berries:
Soak gelatin in 3–3.5 tbsp. tablespoons of cold boiled water, let stand for 5 minutes to swell. Then dissolve in a water bath until smooth and set aside to cool.
Mash the strawberries with 25g of caster sugar in a bowl using a fork. Add dissolved gelatin, then yogurt and liqueur, mix well.
Divide the resulting mass into 4 servings (pour into molds or bowls), cover and refrigerate for at least 2 hours.
Make berry sauce. Place currants, 25 g of powdered sugar and 2 tbsp. spoons of water into a small saucepan, bring to a boil, stirring until the sugar dissolves. Boil for 1 minute, then remove from heat, add raspberries.
Turn the berry mass into puree using a blender or rubbing through a sieve.
Pour a little sauce into bowls on top of the mousse, garnish with whole berries and jam if desired. Serve the remaining berry sauce separately.
Yoghurt mousse with berries is ready.
Bon appetit!
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.
It turns out there is nothing particularly difficult about that how to make mousse No.
The French "mousse" means foam.
It logically follows that to prepare the mousse, the products (fruits, berries, vegetables, meat, fish, seafood, liver) are first crushed until a homogeneous mass is obtained, and then whipped into a foam.
In order for this airy mousse structure to remain as long as possible, a gelling agent - gelatin or egg whites - is added to the whipped components.
Mousses are prepared in the same way as jelly from fruit juices, berries, syrups, jam, honey, and wine.
To prepare mousses, prepare syrup with gelatin in the same way as for jelly.
The gelatin is soaked in plenty of cold water, and when it swells (after about an hour), the excess water is drained and the gelatin is added to the boiling syrup with continuous stirring. Bring the gelatin to complete dissolution and remove from heat.
You can make mousse without gelatin,
brew semolina in syrup with continuous stirring for 15-20 minutes. Cereals take approximately 80-100 g per 1 liter of syrup.
The prepared syrup with gelatin or semolina is cooled almost to room temperature and whipped into a fluffy, thick, stable foam, placing it in a larger bowl with cold water.
When the mass of the mousse increases in volume by 2-2.5 times, the mousse is poured into molds or vases and placed in a cold place to harden. You can pour mousse over fruits and berries.
Some types of mousses are prepared without gelatin or semolina.
How to make raspberry mousse (French cuisine)
Ingredients:
0.5 cups of cold water,
Art. l. gelatin,
4 cups fresh or frozen raspberries
1 cup granulated sugar,
2 egg whites,
1.5 cups 30% cream.
Soak gelatin in water. Squeeze 3/4 cup of juice from raspberries, add water, add sugar and cook over low heat to form syrup. Place all the raspberries in the syrup and cook for another 10 minutes, add the prepared swollen gelatin and stir until it dissolves. Rub everything through a sieve and cool.
Beat the egg whites until a fluffy, thick but not dry foam forms and pour them into the syrup.
Lightly beat the cream on ice, combine it with the syrup and beat again. Pour into molds and cool.
How to make berry mousse
Ingredients:
1 glass of berries,
2 glasses of water,
3/4 cup granulated sugar,
15 g gelatin.
Sort out the fresh berries, rinse in cold water, mash and rub through a hair sieve. Pour hot water over the berry pomace, boil and strain. Add sugar and soaked swollen gelatin to the resulting juice. Bring the syrup to a boil while stirring continuously in an enamel pan. Place the saucepan with syrup in cold water. Add berry puree to the cooled syrup and beat until a homogeneous foamy mass is formed.
As soon as the mass thickens slightly, quickly pour it into molds or bowls and cool.
How to make strawberry mousse
Ingredients:
2 cups of berries,
1 liter of water,
2-3 tbsp. l. granulated sugar,
1 tbsp. l. gelatin,
citric acid to taste.
Rub the prepared berries through a sieve and refrigerate. Boil sugar syrup, add pre-soaked strained gelatin and bring to a boil, mix with mashed berries
When it cools down a little, beat with a whisk until smooth and place in vases or deep saucers to harden.
Before serving, place the mold in hot water for 30 seconds; the mousse will easily separate from the walls.
How to make sea buckthorn mousse
Ingredients:
2 cups sea buckthorn,
4 glasses of water,
1 cup granulated sugar,
30 g gelatin.
Sort fresh or frozen sea buckthorn, rinse, discard, mash, dilute with a glass of water and rub through a sieve. Pour 3 cups of water over the leftovers, bring to a boil, and strain. Add sugar and pre-prepared gelatin to the strained broth and bring to a boil with continuous stirring until the gelatin dissolves. Then cool the broth a little, add the pureed sea buckthorn and beat with a whisk until a homogeneous fluffy mass is formed.
When the mixture begins to thicken, pour it into molds and cool.
How to make orange and lemon mousse
Ingredients:
1/4 lemon
0.5 orange,
40 g sugar syrup,
100 g of water,
4 g gelatin.
Preparation
Pour boiling water over the lemon and orange, then cut off the zest from them in the form of a thin ribbon, and then squeeze the juice out of them. Add sugar syrup, zest, gelatin pre-soaked in cold water to boiling water, boil, stirring, and remove from heat.
Let the syrup with gelatin cool to room temperature, pour the squeezed juice into it and beat until the whole mass turns into a fluffy white foam.
Immediately, while it is not yet frozen, pour the whipped mass into a bowl and cool.
How to make apricot mousse
Ingredients:
3 squirrels,
100 g sugar,
1 lemon,
1.5 tsp. gelatin,
200 g apricots with syrup,
waffles.
Preparation
Beat the whites into a foam with sugar. Combine lemon zest and lemon juice with apricot compote soaked in syrup and steamed gelatin and easily mix with chopped apricots from the compote and protein foam.
Place the mixture in glass bowls, place a whole apricot on top, sprinkle with crushed waffles, and let it harden for several hours.
How to make chocolate mousse
Ingredients:
50 g chocolate,
1 egg,
50 g sugar syrup,
200 g milk,
7 g gelatin,
100 g cream,
berry syrup.
Preparation
Grated chocolate, raw egg and sugar syrup
mix well, dilute with hot milk, add pre-soaked gelatin. Place the mixture on the fire and heat, stirring continuously, without boiling, until it thickens slightly, then remove from the heat and let cool.
Whip the cream into a thick foam, combine it with the cooled mass and mix everything lightly with a spoon from bottom to top. Then transfer the mixture into a mold and refrigerate.
Served in bowls or deep dessert plates. When serving, pour over berry syrup.
How to make honey mousse with nuts
Ingredients:
1 cup nuts,
2 tbsp. l. honey,
3 egg whites.
Preparation
Finely chop or grind the nuts. Bring honey to a boil. Beat the chilled whites into a thick foam and mix with hot honey. Cook over low heat, stirring. Add nuts. Place the mixture in bowls, decorate with nuts, and cool. Served with cold milk or
How to make honey mousse
Ingredients:
1 glass of honey,
4 egg yolks,
4 egg whites,
3/4 cup heavy cream.
Preparation
Grind the yolks, gradually adding honey, cook the resulting mass over low heat until thickened with constant stirring, and cool. Beat the chilled egg whites into a thick foam, combine with the honey mixture, stir, place into serving bowls, and cool.
Instead of egg whites, you can add thickly whipped cream to the mousse.
How to make poppy mousse
Ingredients:
20 g poppy seeds,
100 g cream,
20 g powdered sugar,
20 g raisins,
5 g orange zest,
5 g gelatin.
How to cook
Steam poppy seeds and pass through a meat grinder with a fine grid. Whip the cream. At the end of whipping, add powdered sugar, then washed raisins, poppy seeds, orange zest and hot dissolved gelatin.
Transfer the finished mousse into bowls or deep dessert plates. When serving, you can decorate with cookies.
How to make mousse benedictine (French cuisine)
Ingredients:
750 ranette apples, 60-65 g of powdered sugar, 2 egg whites, 0.5 cups of Benedictine liqueur (or other), 10 lumps of sugar, juice of half a lemon, 150 g of milk or cream.
Preparation
Cut the apples into 4 parts, without peeling or removing seeds, place in a saucepan, add a little water and cook until they become soft (20 minutes). Pass the boiled apples through a meat grinder and dry the resulting puree over very low heat. Finally add powdered sugar and beat the mixture. Dissolve lump sugar in 0.5 cups of water, heat until the syrup turns white and slightly caramelized. Add lemon juice. Pour the resulting caramel over the bottom and inner walls of the mold.
Fold the whites whipped into a thick foam into the chilled applesauce, add
Raspberry mousse, how to prepare:
Ingredients:
1 can of well-chilled condensed milk,
1 packet of any red jelly (raspberry, cherry, strawberry),
500 grams of raspberries,
1 lemon, whipped cream
Cooking Instructions:
Prepare the jelly: in a separate container, pour 150 milliliters of boiling water over the jelly powder, stir and leave to cool. The jelly should cool well and be slightly warm.
Puree the raspberries in a food processor and press through a sieve to remove the seeds.
Squeeze lemon juice into the raspberry puree, pour in a can of condensed milk and the cooled jelly solution.
How to make lemon mousse
Ingredients:
1 lemon,
3/4 cup sugar
15 grams of gelatin,
2 glasses of water
Instructions for making the mousse:
Soak the gelatin in water.
Pour 3 tablespoons of water into a separate container, add sugar and stir everything thoroughly. Boil it. Place the zest of 1/2 lemon and pre-prepared gelatin into the hot syrup.
Squeeze the juice from the lemon and pour it into the hot syrup, stirring constantly. Boil it.
Pour the resulting mixture into another container. Place this container in cold water or on ice. Using a metal whisk, beat this mixture until you get a homogeneous foamy mass.
When the mixture begins to thicken, stop whipping, quickly pour the mousse into molds and cool.
You can serve the lemon mousse separately in a gravy boat with berry syrup or red wine sauce.
How to make banana mousse
Ingredients:
2 bananas
200 g cream or 2 egg whites,
1 tbsp. l. powdered sugar,
1 tsp lemon juice.
Preparation
Grind the peeled bananas until smooth, add lemon juice. Whip the cream, add powdered sugar and prepared banana mixture.
Another way: beat the egg whites and add the banana mixture in parts; when the mixture thickens, put it in the refrigerator
You might also be interested to see here, the best ones for. And we hope that after reading all the material, you will not have any more questions about what kind of mousses to prepare. And if you have any, ask below in the comments.
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A pear under a cloud of vanilla mousse is always a good option. Just look at this perfect cut, the photo of which was sent by the author of the recipe Svetlana Egorova. In our opinion, this cake is worth making, and urgently!
Almond Brownie:
- 90 gr. Sahara
- 90 gr. butter
- 90 gr. dark chocolate
- 90 gr. eggs
- 45 gr. flour
- 30 gr. almond flour
Pear layer:
- 60 gr. Sahara
- 1 large or 2 medium pears
- 50 gr. cashew
- 1 tbsp. spoon of butter
- 1 teaspoon cinnamon
- a pinch of salt
- 3 gr. gelatin
Vanilla mousse:
- 150 ml. milk
- vanilla pod
- 100 gr. Sahara
- one and a half yolks (45 gr.)
- 5 gr. gelatin
- 300 gr. cream 33-35%
Glasage:
- 70 gr. condensed milk
- 100 gr. Sahara
- 100 gr. glucose
- 100 gr. white chocolate
- 50 gr. water
- 10 gr. gelatin (pre-soak in 60 ml of cold water)
How to make vanilla mousse cake:
Almond Brownie:
Step 1. Melt the butter and chocolate, place in a mixer bowl, beat at low speed, adding sugar.
Step 2. Add eggs one at a time.
Step 3. Finally, stir in the ground almond and flour mixture.
Step 4. Transfer the dough into a mold with a diameter of 18 cm. Bake at 160 degrees, about 25-30 minutes.
Pear layer:
Step 1. Cut the pear into large cubes (1-1.5 cm.)
Step 2. Pour sugar into a thick-bottomed saucepan and place on the stove until it turns brown.
Step 3. Add the pear to the resulting caramel and stir vigorously for about 1 minute.
Step 4. Add butter and mix, then add nuts and cinnamon, cook for 5 minutes. Since my pears were a bit dry, I added a little boiled water (30 grams) to the saucepan.
Step 5. Take a mold (16 cm), cover the bottom with cling film and put a pear layer in it and put it in the freezer for a couple of hours.
Vanilla mousse:
Step 1. Using a sharp knife, scrape the vanilla seeds out of the pod. Boil milk with vanilla seeds, let it brew, strain.
Step 2. In a separate bowl, beat the yolks with sugar until the mass increases in volume by 2-3 times.
Step 3. Heat the milk and pour it into the yolk-sugar mixture in a thin stream, stirring occasionally. Place the resulting mass in a water bath, stirring constantly, until it reaches a creamy consistency.
Step 4. Add pre-soaked gelatin. Cool to room temperature.
Step 5. Whip the cream and add to the cooled cream.
Assembling the cake:
Step 1. Take a mold with a diameter of 18 cm, cover the bottom with cling film, and line the edges with border tape.
Step 2. Place 2/3 of the vanilla mousse on the bottom of the mold.
Step 3. Carefully place the pear layer on top of the mousse.
Step 4. Filling the voids around the edges (I use a pastry bag for this), pour in the remaining vanilla mousse.
Step 5. Place brownies with almonds on top, melting slightly.
Step 6. The result should be a smooth surface of mousse and brownies. Place in the freezer overnight or for 12 hours.
How to prepare glaze:
Step 1. Add broken chocolate, condensed milk and pre-soaked gelatin to the bowl.
Step 2. Prepare the syrup by combining sugar, glucose and water and bringing to a boil of 103 degrees (about 1 minute). Remove from heat and pour into bowl with chocolate. Let's settle for a bit.
Step 3. Punch with a blender. To ensure that the glaze was not transparent, but had a white color, I added 1/3 teaspoon of titanium dioxide. The operating temperature of the glaze is 35 degrees. Cover with film and let cool.
Step 4. Take the cake out of the freezer and pour the frosting over it. We put it in the refrigerator.
