Honey Mousse


1 cup honey
4 eggs

Separate egg yolks from whites. Mash egg yolks gradually adding honey, then continue mixing it over low heat until the mixture thickens. Remove egg yolks from heat and let cool. Whip egg whites until the stiff peaks form, fold into egg yolk mixture, transfer into dessert bowls and cool.

If desired — use 3/4 cups of whipped cream instead of whipped egg whites in this mousse.

Berry Mousse


1 cup berries
3/4 cup sugar
15 g/ 1/2 oz gelatin

Pick over fresh or frozen berries, wash them with cold water, mash with a spoon or a wooden pestle in a ceramic dish, and rub through a sieve. Add 2 cups of hot water to the remnants of berries, bring to boil and strain. Add sugar and soaked gelatin to the strained liquid and return it to boil, stirring all the time. Remove syrup from heat and let it cool. Add berry puree to the cooled syrup and whip it with a whisk until it turns into a foam. When the foam starts thickening — transfer it into molds or dessert bowls and chill.

Lemon Mousse


1 lemon
15 g/ 1/2 oz gelatin
3/4 cups sugar
2 cups water

Prepare mixture just like in “Lemon Jello” recipe, transfer to a bowl, put the bowl into an ice bath and whip with a whisk until you get a┬áhomogeneous foam.

When foam starts thickening quickly transfer it into molds and chill. Serve berry or red wine sauce on a side.

Fresh Apple Mousse


250 g/9 oz apples
3/4 cup sugar
15 g/ 1/2 oz gelatin

Thinly slice washed, peeled, and cored apples. Put apples into a pot, add 2 1/2 cups hot water, and cook until apples are soft. Strain cooking liquid and rub apples through a sieve.

Add sugar and soaked gelatin to cooking liquid, bring it to boil stirring all the time, take off the heat and cool. Transfer cooled syrup together with apple puree and a little vanilla extract into a mixing bowl and whip with a whisk until the mixture foams. When the foam will start thickening — quickly transfer it into dessert bowls or molds and cool.

Jellos and Mousses

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.