Jellos and mousses are made from fresh or freshly frozen berries and fruit, from fruit-berry juices, syrups, from all kinds of jams and preserves, and also from red wine.
For mousse preparation purees and sauces from different fruit are also used. It is better to use prepared purees and fruit sauces – they are made from ripe, top-quality fruit – apples, apricots, plums, etc.
Gelatin is used to make jellos and mouses, and jello also uses agar-agar (plant-based gelatin), the amount of which should be half of regular gelatin.
In order for gelatin and agar-agar to dissolve quickly and evenly, they need to be soaked in cold water for 25-30 minutes. When leaves swell, squeeze the water out of them.
To make jellos tastier, different types of wine (cherry, muscat, madeira), liqueurs, orange and lemon peel, vanilla, lemon juice or lemon acid may be added.
Jellos and mousses may be prepared in special molds or little bowls. Before serving submerge the mold with hardened jello in hot water for several seconds, so that jello may be easily separated and removed from the mold.
Preparation method for jellos and mousses is almost exactly the same, except that mousses are whipped. To whip mousse, you will need a deep bowl, because the volume of whipped mouse increases 2 – 2 1/2 times. Whipping should only be done on ice or in cold water. Mousse is ready when it is foams and thickens. Quickly pour prepared mousse into molds or little bowls and put it in cold place. Separately serve berry syrup or fruit/berry juices.
Mousse may be prepared by using farina instead of gelatin. Cook farina with sugar and fruit juice or puree and then cool. When the temperature of prepared mousse goes down to 40 degrees C / 104 degrees F, whip it, pour it into molds and cool.