How to prepare apple mousse with semolina. Apple mousse with semolina. Strawberry mousse with semolina

After removing the seed nest, the apples are cut and boiled. The broth is filtered, the apples are pureed, mixed with the broth, sugar and citric acid are added and brought to a boil. Then gradually add the sifted cereal and cook, stirring, for 15-20 minutes. The mixture is cooled to 40 o C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. When leaving, the mousse can be topped with natural fruit or berry syrup (20g per serving), increasing the yield of the dish accordingly.

Quality requirements:

The mousse should be well whipped, have an elastic consistency, without lumps. Rich taste and smell of apples or pears.

Name of raw materials	Gross 1 serving	Net 1 serving	Gross 2 servings	Net 2 servings
Fresh apples or pears
Mass of boiled fruits


Semolina
Citric acid
Exit

Self-test questions:

Are onions boiled for herring pate?

Are vegetables cut into strips?

Do they use apples in herring pate?

Pate yield 120g?

Are vegetables for soup cut into small cubes?

Is the dumpling dough boiled?

Yield of dumplings 1 serving 75g?

Is goulash made from pork?

Weight of p/f goulash 20g?

Do you cut goulash from thick and thin edges?

Do you use citric acid for apple mousse?

Are the apples finely chopped?

Laboratory work No. 3

TOPIC: Preparing a set lunch for diet No. 5

Goal of the work: Repeat and consolidate theoretical knowledge on the topic “Characteristics of diets.” Work on skills in preparing a set meal for diet No. 5, compliance with heat treatment regimes, serving rules.

Tools, equipment and utensils: a saucepan for cooking soup, a saucepan for boiling a drink, 1 saucepan for boiling potatoes, cutting boards “OV”, “OS”, chef’s knives, a slotted spoon, pouring spoons, utensils for serving a set lunch.

Exercise 1 : When preparing for laboratory work, it is necessary to write out the recipe and cooking technology from the Collection of Recipes.

Rosehip and apple soup (recipe No. 180);

Potato cheesecakes with cottage cheese (recipe No. 189);

Orange drink (recipe No. 229).

Task 2: During laboratory work it is necessary to: prepare a dish taking into account quality requirements; conduct brokerage.

Salad of fresh tomatoes and apples (recipe No. 166);

Tomatoes and apples without skins and seeds are cut into slices, placed in a mound and decorated with finely chopped green salad or green onions. Before serving, pour sour cream over the salad.

Quality requirements:

Appearance: Tomatoes and apples without skin and seed nest are cut into slices, piled and decorated with finely chopped green salad or green onions. Taste – tomato, apples, with the aroma of fresh herbs. The consistency of the apple is dense, the consistency of the tomato is soft, the color of the tomato is bright red, the greens are juicy green.

Name of raw materials	Gross 1 serving	Net 1 serving	Gross 2 servings	Net 2 servings
Fresh tomatoes
Fresh apples

or green onion

Rosehip and apple soup (recipe No. 180)

Apples, peeled and seeded, are finely chopped and covered with sugar. Chopped apples are placed in the cold.

Apple peelings and prepared rose hips are poured with hot water, boiled for 5-10 minutes in a sealed container at low boil and left for 3-4 hours, then filtered. The resulting broth is brought to a boil, crushed apples and sugar are added and boiled for 2-3 minutes, then brewed and brought to a boil.

Quality requirements:

Appearance: the soup is poured into a deep dinner plate, the apples are chopped and well boiled, wheat bread croutons are served separately; consistency: medium thick broth, soft apples; taste – moderately sweet; smell - apples, rose hips.

Potato cheesecakes with cottage cheese (recipe No. 189)

In boiled mashed potatoes, cooled to a temperature of 40-50 C, add eggs (1/10 of the eggs are left for lubrication), flour and mix. For cheesecakes, the potato mass is formed into balls (2 per serving), a depression is made in them and filled with minced curd. The formed cheesecakes are brushed with egg and baked. Cheesecakes with sour cream are served.

Quality requirements:

Appearance: in the form of cheesecakes; The taste is moderately salty; The color on the surface is golden; The smell is of potatoes, cottage cheese; Taste: cottage cheese without sourness. Consistency:

Name of raw materials	Gross 1 serving	Net 1 serving	Gross 2 servings	Net 2 servings
Potato

Wheat flour
Potato mass:





Weight of minced meat
Weight of semi-finished product
Butter
Weight of ready-made cheesecakes

Exit

4.Orange drink (recipe No. 229)

The zest removed from the orange is finely chopped, poured with hot water, boiled for 5 minutes, and then set aside for 3-4 hours to infuse. After straining, add sugar to the broth, bring to a boil, pour in the squeezed orange juice and cool.

Quality requirements:

Appearance - poured into glasses; The taste is moderately sweet, pronounced orange; Consistency is liquid; Smell: citrus; Orange color.

Name of raw materials	Gross 1 serving	Net 1 serving	Gross 2 servings	Net 2 servings
Oranges


Exit

Self-test questions:

For salad, tomatoes and apples without skin and seed nest are cut into strips?

Is the salad decorated with finely chopped green lettuce or green onions?

When preparing soup, apples, peeled and seeded, are finely chopped and covered with sugar?

When making soup, do you put chopped apples in the cold?

Is there cornstarch in the soup?

Are eggs added to boiled mashed potatoes, cooled to a temperature of 60-70 C?

For cheesecakes, is the potato mixture formed into balls (1 per serving)?

The formed cheesecakes are brushed with egg and baked. Do they sell cheesecakes with sour cream?

Do they sell cheesecakes with condensed milk?

Finely chop the zest from the orange and add cold water?

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Ingredients

apples - 500 g;
semolina - 75 g (3 tablespoons);
sugar - 100 g;
vanilla sugar - 10 g;
citric acid - a pinch;
water - 750 ml.

Cooking time is 1.5 hours, of which 1 hour is cooling in the refrigerator.

Yield: 3 servings.

It turns out that from a minimal set of the simplest and most inexpensive products you can prepare an exquisite dessert - mousse from fresh apples. Its delicate, airy consistency, pleasant taste and aroma will ensure this dish is a success even on the holiday table. And also apple mousse with semolina, the recipe with photos of which is outlined step by step below, will be a good help for those parents whose children do not like to eat semolina porridge. The mousse is so different from the semolina we are used to that children will enjoy this airy dessert with pleasure, and then they will definitely ask for more.

How to make apple mousse

First you need to prepare all the necessary products. As you can see, they are very simple. It is better to take sweet or sweet and sour apples. Instead of vanilla sugar, you can put a pinch of vanillin. Citric acid can be replaced with a slice of lemon.

Place a saucepan of water on the fire. Pour a pinch of citric acid into the water or add a slice of lemon and bring it to a boil. While the water is boiling, the apples need to be washed, cut and peeled. The skin does not need to be cleaned.

When the water boils, add the apples and cook for 10-15 minutes. The apples should become completely soft.

Drain the apples in a colander and pour the water in which they were boiled back into the saucepan.

Place the saucepan back on the heat and bring the liquid to a boil. Then pour semolina in a thin stream, with constant stirring. Continue cooking the semolina over low heat for about 5-7 minutes until it thickens.

Rub the apples through a colander or sieve (remove the skins). Place the resulting applesauce in a saucepan, add sugar and boil everything together for a few minutes. Then add this puree to the semolina.

Add vanilla sugar and beat the mixture of semolina and applesauce with a mixer until light foam forms. This will take at least 10 minutes.

Pour the resulting mousse from apples with semolina into suitable containers and refrigerate for about 1 hour. During this time, it will thicken quite well, after which the apple mousse on semolina can be decorated and served. Pieces of fruit, fresh or frozen berries or berry jam (for example, cherry) are suitable as decorations. The taste of this dessert is greatly enriched by grated chocolate, which can be sprinkled on the mousse.

Enjoy the pleasant taste of apple mousse with semolina! A recipe with a photo will help you prepare it.

Bon appetit!