All receipts about... Mousse!

Red fruit mousse

Source

Ingredients

• 1 can of evaporated milk
• 1 wallet strawberry gelatin
• 100 ml water
• 150g of frozen soft fruits
• 2-3 tablespoons of sugar

Preparation

Heat the water and dispose of gelatin powder, stir and mash the fruit with a magic wand.

Whisk evaporated milk, well chilled, until doubled in size.

Add the sugar.

Add the gelatin prepared from the evaporated milk and mix well.

Pour a glass and prepared to take the cold for a few hours.

Decorate to taste with strawberry topping or a compote.

Remarks:

I left this dessert more ligth... but you can substitute evaporated milk for cream, but as soon as it is no longer ligth, you can also sweeten to taste.

Bon appétit!

Lemon mousse

Ingredients

1. 1 can of evaporated milk
2. 1 can of condensed milk
3. Juice of 2 lemons (about 250ml)

Preparation

Place the can of evaporated milk in the freezer for 30 min or in a refrigerator for several hours.

Whip the evaporated milk until consistent.

Add the condensed milk and lemon juice stirring well.

Pour the contents into a bowl and garnish to taste.

Serve well chilled.

Bon appétit!

Mousse after eight

Source

Ingredients

1. 200g of chocolate after eight
2. 5 eggs
3. 4 tablespoons of sugar
4. 2 tablespoons of butter

Preparation

Bake in microwave the chocolate and butter until melted.

Beat the egg yolks with the chocolate is still warm.

Beat the egg whites.

Wrap the egg whites and chocolate with the help of a spoon.

Place in bowls and mild cold for several hours.

Garnish before serving.

Remarks:

It is optimal for those who enjoy the taste of chocolate and mint.

Bon appétit!

Chocolate Mousse

Ingredients

1. One chocolate culinary
2. 1 tablespoon butter
3. 4 tablespoons of sugar
4. 6 eggs

Preparation

Melt the chocolate with the butter in the microwave and set aside.

Beat the egg whites with the sugar.

Add the egg yolks to chocolate and whisk warm.

With a spoon check involving whites (do not beat) slowly.

Place in small bowls or cups and garnish to taste.

Take the refrigerator at least 6 hours.

Remarks:

This was the dessert I made for Mother's Day, is a mousse that after cold is fairly consistent.

I decorated with grated hazelnuts, but you can use nuts, crackers, peanuts, etc..

Bon appétit!

Tangerine mousse

Ingredients

1. 4 tangerine juice
2. 3 gelatin sheets
3. 4 egg whites
4. 4 tablespoons of sugar

Preparation

Heat the juice of tangerines and the gelatin until melted.

Beat the egg whites with the sugar.

Add the juice that should be almost cold and wrap.

Put tacks and garnish to taste.

Remarks:

This mousse is a delight and very versatile because it can join orange juice, pineapple, lemon or even some fruit pulp. It is also a way of seizing clear.

Bon appétit!

Pineapple Mousse

Ingredients

1. 1 can of pineapple small
2. 1 wallet pineapple gelatin
3. 1 can of condensed milk
4. 4 egg whites

Preparation

Mix gelatin with pineapple syrup;

Take warm to undo much gelatin;

Grind with the magic wand pineapple (I kept a slice) until pureed;

Add the condensed milk and mash again;

Then acrecente gelatin;

Finally wrap the egg whites;

Place in bowls;

Cut the reserved slice into small pieces and add to the bowls, take the refrigerator at least two hours.

Remarks:

This mousse can be made with any fruit you like.

Bon appétit !

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