Tender and more gentle - it's about mousses. Sometimes I want something light, airy and weightless, and it's not about a new dress at all. When such a mood overtakes you in the kitchen, grab the mixer, the blender - and for the job! Do not know how to cook mousse? Not scary, today we will reveal all the secrets. You will be surprised how simple this is. Of course, in this article we will consider preparing mousses from fish and vegetables, and how to make apple mousse or banana mousse you can learn from our other articles.
Salmon mousse
Ingredients:
- salmon steak (fresh) - 225 g;
- salmon fillet smoked - 175 g;
- lemon - 1 piece;
- eggs - 2 pieces;
- mayonnaise - 2 tbsp. spoons;
- gelatin - 12 g;
- dill - 1 bunch;
- cream (fat content not less than 30%) - 75 g;
- cherry tomatoes - 6 pcs .;
- horseradish - 2 tsp.
- lettuce leaves - 6 pieces;
- white pepper powder - to taste;
- salt sea - to taste.
Preparation
Fish boil with a strip of lemon peel about 5 minutes. Let's cool down, remove the bones and skin. We pound the flesh with a fork. We squeeze out 2 tablespoons of lemon. spoons of juice, pour gelatin and "dissolve" it in a water bath. Let the mixture cool down a little. Meanwhile, whisk egg yolks with mayonnaise. We introduce gelatin and fish to them. Add chopped greens of dill. Solim, pepper. Separately, with a pinch of salt, beat whites until strong peaks. On a teaspoon, we introduce them into the fish mixture. At the end, pour in the cream, and mix everything well.
Small oil bowls are greased with olive oil. Very thin, semi-transparent slices we cut smoked salmon. These lobes lining the bottom and walls of the pial so that the edges of the fish dangle outward. Fill molds with fish mass, wrap the edges of the salmon and send the mousse to the refrigerator - freeze for at least 3 hours. To make it easier to remove from the mold, you can lower the bottom of the pial for several seconds in hot water.
We cut tomatoes, but not completely, into 8 segments. We disclose the "flowers", and put some horseradish in the middle. Ready mousse from salmon spread on lettuce leaves and decorate with tomatoes.
Tartlets with chicken mousse
Ingredients:
- chicken fillet - 300 g;
- tartlets - 12 pieces;
- cream (fat content not less than 30%) - 100 ml;
- onion (powder) - 1 tbsp. a spoon;
- curry - 1/4 tsp.
- eggs quail - 6 pieces;
- cherry tomatoes - 12 pcs .;
- onion green - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Chop the boiled chicken fillets in a blender. We pour the cream, season with onion powder and curry. Solim, pepper. All beat into a lush, homogeneous mass. We fill the baskets with the ready mousse from the chicken. We decorate halved boiled eggs, tomatoes and green onion feathers.
Salmon mousse with spinach
Ingredients:
For mousse:
- salmon - 500 g;
- cream (fat content 33%) - 100 g;
- egg whites - 3 pieces;
- salt, white pepper, to taste.
For stuffing:
- spinach - 200 g;
- onion - 1 piece;
- olive oil - 50 g;
- Sunflower oil - 50 g;
- cream (fat content of 33%) - 50 g;
- salt, pepper black ground - to taste.
Preparation
Raw fish are ground in a blender, previously removing the skin and bones. We pour cream on it, salt, pepper, mix well. Whisk the whipped with a pinch of salt until strong peaks. We carefully apply them to the salmon.
For minced meat, boil a couple of minutes spinach in salted water. We throw it in a colander. Meanwhile, on a mixture of olive oil and sunflower oil, fry the finely chopped onion until golden. Cut the boiled spinach, add it to the frying pan. We pour in the cream. Solim, pepper. Stew until it thickens.
On a food film we lay out a rectangular fish minced meat, we level. From above, evenly, lay out the spinach. Tightly wrap the roll. We tie the film from two sides into a knot. The resulting "sausage" is cooked for a couple of 15-20 minutes. When it cools down, remove the film and cut it with chamfered cylinders. We serve mousse with salmon and cream sauce, decorating with olives and lemon slices.
Recipe for cooking shrimp mousse
Ingredients:
- mascarpone cheese - 250 g;
- shrimp - 400 g;
- parsley root - 1 piece;
- cream (fat content of 20%) - 125 ml;
- lemon - 5 slices;
- pepper peas - 5 pcs .;
- parsley curly - 5 branches;
- salt, white pepper powder - to taste.
Preparation
The root of parsley is cut into several parts and thrown into boiling salted water. There we put peppercorns and slices of lemon. Boil in this broth of shrimp no more than 5 minutes. After we throw it back to the colander and let it cool. Shrimp the meat in a blender with a couple of sprigs of parsley. Perch. Mix whisk mascarpone with cream, combine with shrimps and whisk again. Ready shrimp mousse is laid out on tartlets and decorated with parsley. It can also be served on toast or lettuce leaves.