How to make cranberry mousse. Cranberry mousse - the best recipes

This cranberry mousse recipe will come in handy on any holiday. Moreover, cranberries can currently be purchased at many retail outlets. A properly prepared dessert based on semolina has a pleasant consistency: homogeneous, very airy and without lumps. And here is a parade of recipes for cranberry mousse with and without semolina. Every cook will be able to choose the most preferable cooking option for his eaters and himself. It suits children's parties and adult menus. So, let's start studying and implementing cranberry mousse recipes with a photo of this airy and delicate dessert.

The most common option is classic

To make the recipe for cranberry mousse with semolina you will need the following ingredients:

1. Frozen cranberries 100 grams. If possible, then, of course, it is better and healthier to use fresh.
2. Sugar - 150-170 grams.
3. Semolina - 3 tablespoons.
4. Water - 250 milliliters.

Recipe without semolina

Some children do not like semolina and do not agree to eat it even in this form “disguised” as a delicious dessert. Fortunately, there are many other equally tasty and healthy recipes for cranberry mousse. So, for example, you can prepare an airy cranberry mousse based on egg whites.

Ingredients:

• 4 eggs;
• 120 g powdered sugar;
• 150 g cranberries;
• 12 teaspoons lemon.

Cooking method:

1. Wash and grind the cranberries, separate the juice from the pomace.
2. Separate the egg whites from the yolks, beat them until elastic and thick foam is obtained for 5-6 minutes.
3. Without ceasing to beat the egg whites, add powdered sugar, citric acid and juice.
4. Divide the resulting fluffy mass into molds and place in an oven preheated to 100 degrees for 10-12 minutes.
5. A properly baked dessert should be dry on top and airy inside.

Step-by-step preparation

Let's start cooking:

1. To prepare cranberry mousse according to the recipe, be sure to sort out the berries. We get rid of the stalks and other inedible inclusions that got into our cranberries.
2. If you have frozen berries, defrost them. But first we wash it in cold water.
3. Mash the cranberries. Place the resulting mass in a small saucepan and fill with the full amount of water. Cook for ten minutes after the liquid has boiled.
4. Let's strain the resulting broth. Let's return it to the dish. Pour out the entire amount of granulated sugar and cook syrup from these ingredients.
5. When the base for the mousse boils, gradually pour in the semolina in a gentle stream, as when cooking regular porridge. Actually, this is semolina porridge with cranberry broth. Be sure to stir the contents of the pan. Cook semolina for 20 minutes over very moderate heat.
6. Cool the cooled semolina mass completely and beat with a mixer.
7. We divide the finished dessert into portions and, after decorating, serve it to the guests. Berries, chocolate chips, and cocoa powder are perfect for decoration.

TOP 5 recipes

Classical

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

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

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

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

With cranberry juice

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

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

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

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

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

On cranberry juice

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

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

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

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

With jam

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

Ingredients:

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

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

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

With bananas

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

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

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

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

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

How to cook

Mash the washed berries or smash them in a blender. The resulting raw material is diluted with 100 milliliters of cold water. We rub the mixture through a fine sieve or squeeze it out using clean gauze folded in several layers.

Set aside the juice released from the cranberries. We put the cake in a bowl in which we will cook it, filling it with the remaining amount of water (400 milliliters). Cook the berry mass for about 10 minutes.

Separate the cake and cranberry broth using a sieve. Mix the hot broth with sugar and, returning to the stove, wait for it to boil again. As soon as this happens, pour the semolina into the resulting syrup in a thin stream. The main thing at this stage is regular stirring. The procedure helps spread the cereal without sticking into lumps and prevents burning. After 15 minutes from adding the cereal, the semolina base is ready.

Cool it completely. Armed with a mixer or whisk, beat the semolina mass, adding cranberry juice in the process. A bright vitamin dessert is ready.

Cranberry mousse with semolina recipe with photo

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

Cranberry mousse with semolina is ready! Enjoy your meal!

Our diet often contains dishes whose homeland is France. Thanks to French cuisine, the concept of dessert, literally meaning the end of a meal, first appeared and became firmly established in everyday life. In France, after the main courses, it became fashionable to serve various sweets, which over time received the general name - dessert. These delicacies include cranberry mousse with semolina, a nutritious and original dessert dish. With its appearance alone, the mousse will not leave anyone indifferent. Not to mention its excellent taste.

Mousse translated from French means foam. Indeed, such a dish in its appearance resembles dense foam. The density, taste and color of the mousse depend on what ingredients are included in the mousse recipe. The main components for preparing such a dessert are berries, from which the aromatic base of the mousse is formed. Usually fresh or frozen berries are used in cooking.

However, you can use grape juice or fruit puree, cocoa and hot chocolate as a base. A recipe that includes cranberries allows you to prepare an original dessert with a sweet and sour taste.

Proteins or gelatin are usually used as food additives whose purpose is to provide fixation and foam formation. However, in this case, the recipe that uses semolina to stabilize the dish is of interest.

We offer a simple recipe for making cranberry mousse using semolina.

We replace traditional cooking stabilizers, egg whites or gelatin, with semolina, a cereal that is sure to be available in any home. The peculiarity of semolina lies in its culinary properties. Semolina, unlike other cereals, swells quickly and has excellent adhesive properties. By including semolina in the composition, we get the following recipe for making mousse:

• a glass of fresh or frozen cranberries;
• a glass of sugar;
• semolina - 100 g;
• four glasses of water.

At the final stage, you can use whipped cream to decorate the portions. Frozen berries contain more moisture. Therefore, before squeezing, frozen cranberries should be dried in a scattered state.

Cooking process

Prepare cranberry mousse as follows.

We sort through the berries, removing natural debris in the form of fragments of twigs and fallen leaves. You can use a juicer to squeeze the berries. Previously, in the absence of such equipment, berries were squeezed manually, using a masher. The choice of spinning method is at the discretion of the cook.

Place the berries in a juicer and get ready-made cranberry juice. Manually, this procedure will look like this. Place the berries in a saucepan and mash with a masher, then squeeze out the juice through cheesecloth. Whatever recipe is used to prepare the mousse, it is important to obtain the required amount of juice during the preparation process.

After putting the resulting juice in the refrigerator, we deal with the remaining cake. Fill it with water and put it on fire. Bring our liquid to a boil and cook for 10-15 minutes. Finally, the resulting broth must be cooled and strained through cheesecloth or a sieve.

We put the broth back on the stove, add sugar and bring the syrup to a boil. We begin to pour semolina into the finished syrup in a thin stream, while not forgetting to constantly mix the entire contents of the container. Continue cooking for another 15 minutes until thickened.

Having obtained almost ready-made semolina porridge from the broth, add cranberry juice to it and mix well again until smooth. You can also mix with a mixer, only at low speed, so that the mass turns out airy. Pour the mousse into the prepared container and hide it in the refrigerator for two or three hours.

The recipe for cranberry mousse can be varied with other ingredients, using them as a decoration for the dish before serving. Cream, whole cranberries or pieces of fruit are perfect for this purpose.

On gelatin

Recipes for cranberry mousse without semolina are good for gourmets who love light dishes. This dessert option will appeal to those who do not want to eat semolina in any form, even well-disguised. To prepare a light mousse you need the following products:

Before you start cooking, add water to all the gelatin in the package according to the instructions.

We prepare cranberries according to the standard procedure: wipe, separate the pulp and juice. Cook the berry shells remaining during the pressing process for up to 10 minutes.

Strain the liquid and, after removing all the pulp, pour granulated sugar into the broth. Cook cranberry syrup. Cooking time is 7-12 minutes.

Now add gelatin to the syrup, which has had time to swell well in water. We do it quickly, but carefully. Mix the mixture and remove from the stove.

Cool the contents of the dish and continue creating an incredibly airy dessert.

Pour powdered sugar into the bowl with the resulting mass and beat the entire contents using a whisk or mixer. The airy structure is a sign that the cranberry mousse is ready. All that remains is to cool it completely and then, once cooled, spread it into bowls.

Cooking recipe according to GOST

• 4 apples or 250 grams of ready-made puree;
• 250 g sugar;
• protein;
• vanilla;
• 475 grams of sugar for syrup;
• 160 g of water;
• 8 grams of agar.

Prepare the agar immediately by soaking it in water. If necessary, prepare fruit puree if you don’t have one prepared in advance. Combine the puree with sugar and vanilla using a mixer. If the puree is still at a warm temperature, then leave it to cool for a while.

We continue to prepare the syrup: add sugar and the remaining water to the agar and stir well, heating it over low heat. Boil.

Beat the puree with the egg white, then add the syrup and beat until smooth. The mass will look like a meringue dough.

Use a pastry syringe to drop small marshmallows onto the parchment and leave them to harden.

Ingredients for making strawberry marshmallows:

Pour agar-agar into water, stir and let sit for 10 minutes.

1. {banner_banner1}
   Pour the soaked agar-agar into a small saucepan with a capacity of about 1 liter and pour in all the sugar. Bring the mixture to a boil, and when foam begins to form, turn off. You should get an amber-colored liquid, as in the photo.
2. In a mixer bowl, combine applesauce and strawberry puree and beat a little at maximum speed, saturating the puree with oxygen.
3. Without ceasing to beat, add the protein in several stages.
4. When the mass turns into a stable foam, add hot syrup in a thin stream, as in the photo.
5. Beat until the mixture becomes slightly warm. Be prepared for the marshmallow mass to almost double in volume.
6. {banner_banner2}
   We transfer the marshmallow mass into a pastry bag with a convenient nozzle and place the marshmallows on parchment or on any stand, previously crushed with powdered sugar. We leave the homemade marshmallows to harden for several hours. During this period, sprinkle it with powdered sugar several times.

Preparation:

To make homemade marshmallows, you need to use agar-agar. The fact is that agar-agar comes in different brands, from 600 to 1200, which indicates its gelling properties. If your package does not say what brand of agar-agar, then you should use 6-7 grams, if the brand of agar-agar is 900 or higher, then you can take 5 grams of powder (2.5 teaspoons).

Wash the strawberries thoroughly and let the water drain. Soak agar-agar in cold water. Some manufacturers claim that agar-agar does not need to be soaked, while others write on the packaging that it should be soaked for an hour. At the beginning of cooking, I soak the agar for 30 minutes.

It is important to immediately prepare a pastry bag with a suitable nozzle and cover the place where you will plant the marshmallows with parchment, this can be a baking sheet or, like mine, a rack from a fruit dryer.

Strawberries must be pureed in a blender and then rubbed through a very fine sieve to get rid of small seeds. Then mix the strawberry puree with starch and lemon juice, put it on low heat and stirring until it comes to a boil, boil for 2 minutes. Cool the finished puree by immersing the pan with puree in a container with cold water.

Beat the egg whites until stiff peaks form, then gradually, while continuing to beat, add 50 grams of sugar. The white becomes dense and shiny, like meringue.

Mix the remaining 200 grams of sugar with soaked agar-agar, add a few drops of lemon juice and place on medium heat.

While the syrup boils, add the chilled strawberry puree into the whipped egg whites in small portions. The mass should be airy.

Cook the syrup until it becomes a thick thread, this is when you lift the spatula and the remaining thick sticky syrup will slowly drain from it like a thread. Cooking the syrup will take about 10 minutes.

Next you need to act quickly and carefully. Continuously whisking the protein-strawberry mixture, gradually pour hot syrup into it. Continue beating until the mass increases in volume and becomes dense and glossy. Then we act quickly while the cream is warm, because agar-agar hardens at 38°C.

Immediately, while still warm, put the resulting cream into a pastry bag, or simply into a bag with a hole, and place marshmallow halves of approximately the same size on baking paper. From the indicated ingredients, you can get quite a lot of such halves (about 30 medium-sized pieces). Let the marshmallow halves dry at room temperature for about 12 hours.

Homemade strawberry marshmallows on agar-agar are a delicious and healthy treat. You can prepare marshmallows all year round, because both fresh and frozen strawberries are suitable for its preparation.

From the specified amount of ingredients you will get approximately 250 g of marshmallows.

In order to understand the process of making marshmallows and avoid the main cooking mistakes, we recommend reading.

Creamy cranberry mousse

It is unlikely that anyone will be able to refuse such a treat. To please your guests and yourself with the most delicate airy cream-based mousse, we use the following products:

How to whip cream

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

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

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

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

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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

Necessary ingredients and utensils

Preparing cranberry mousse with semolina will not take you much time. This delicate and very tasty pinkish mass is sure to become your family’s favorite treat.

To prepare a delicious cranberry mousse that will fill you with energy and good mood for the whole day, you will need the following ingredients:

• 5 tbsp. spoons of fresh cranberries;
• 400 grams of sugar;
• 12 cups semolina;
• 6 glasses of water.

To make the cooking process quick and enjoyable, it is advisable to prepare in advance the utensils that may be needed.

The following equipment and kitchen utensils will be needed when preparing cranberry mousse (or any other):

• mortar and pestle (hand blender);
• sieve with bowl;
• saucepan for cooking porridge;
• bowls or bowls.

In addition, you will need a large spoon for rubbing fruit and a container for mixing cereals and sugar.

Preparation:

1. Rinse the berries thoroughly, place in a mortar, add three tablespoons of boiled water and grind into a homogeneous paste. If you don't have a mortar, you can use a blender. Place the resulting mass in a sieve and leave for 3-5 minutes for the juice to drain. Pour boiled water over the remaining cake on the sieve, bring to a boil, boil for five minutes and rub through the sieve again;
2. Add water to the pureed pulp, put on medium heat and bring to a boil. Mix sugar with semolina and carefully add into the boiling “broth” in small portions. In this case, it is necessary to constantly stir the porridge so that lumps do not form. Cook semolina for 10-12 minutes;
3. Cool the boiled semolina, add juice and beat the mixture with a mixer for seven minutes until a fluffy foam forms. After this, put the resulting mousse into bowls or bowls and place in the refrigerator for 2 hours to cool and harden.

The above dosage of products is enough to prepare 5-8 servings of mousse, depending on the volume of the dishes. This dessert can be stored in the refrigerator for three days.

Recipe without semolina

Some children do not like semolina and do not agree to eat it even in this form “disguised” as a delicious dessert. Fortunately, there are many other equally tasty and healthy recipes for cranberry mousse. So, for example, you can prepare an airy cranberry mousse based on egg whites.

To prepare it you will need the following ingredients:

• 4 eggs;
• 120 g powdered sugar;
• 150 g cranberries;
• 12 teaspoons lemon.

Preparation:

1. Wash and grind the cranberries, separate the juice from the pomace. Separate the egg whites from the yolks, beat them until elastic and thick foam is obtained for 5-6 minutes. Without ceasing to beat the egg whites, add powdered sugar, citric acid and juice;
2. Divide the resulting fluffy mass into molds and place in an oven preheated to 100 degrees for 10-12 minutes. A properly baked dessert should be dry on top and airy inside.

Nourishing mousse with cream

If you want to make breakfast for your family tasty, healthy and satisfying, prepare cranberry mousse with cream for them.

For this you will need:

• 1 pack of gelatin;
• 200 g powdered sugar;
• 3 cups cranberries;
• 500 ml cream 15%;
• vanilla.

Preparation:

1. Pour gelatin with warm water, stir thoroughly and leave to swell for 10-15 minutes. Add cream, grated cranberries and powdered sugar to it, mix thoroughly;
2. Beat the mass with a mixer until a foamy mass is obtained, you get a kind of whipped fruit jelly. Then pour the mixture into molds and place in the refrigerator for 30-40 minutes.

Experts advise whipping gelatin-based mousse in the cold. To do this, you need to pour ice into a deep bowl, place a smaller bowl with the mass on top of it and in this position beat it until ready.

Cranberry mousse - general principles of preparation

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

Cranberry mousse - preparing food and utensils

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

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

Cranberry mousse recipes:

Recipe 1: Cranberry mousse

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

Required ingredients:

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

Cooking method:

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

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

Recipe 2: Cranberry mousse

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

Required ingredients:

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

Cooking method:

Recipe 3: Cranberry protein mousse

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

Required ingredients:

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

Cooking method:

Recipe 4: Creamy cranberry mousse

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

Required ingredients:

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

Cooking method:

Cranberry mousse - secrets and useful tips from the best chefs

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