The term “mousse” translates to “foam.” This noble French dessert is characterized by its light, airy texture. In the 18th century, it was referred to as crème en mousse or crème mousseuse, meaning “cream in foam” or “foamy cream.” Modern mousses are similarly made with whipped cream combined with berries, fruits, liqueurs, and more. They can be prepared using juice, puree, or wine, as well as coffee, cocoa, and chocolate. The dessert typically has a sweet base, while savory mousses may include vegetable, potato, or mushroom components. A crucial ingredient in mousse is a stabilizing element—a food substance that helps create and maintain the foamy state: gelatin, agar-agar, or egg whites.
Ingredients: 200 ml of cream, 250 g of cheese, 220 g of seedless grapes (plus an additional 50 g for garnish), 1 lemon, 150 g of sugar, 100 ml of water, 30 g of gelatin.
We start by dissolving the gelatin. Pour it into cold water (half a cup) and let it swell for 10 minutes.
Next, mix the cheese, cream, and sugar together. Whip them until smooth. Add the washed and dried grapes (whole seedless berries) and lemon juice—about 2 to 3 tablespoons can be squeezed from one lemon. Gently fold everything together.
Once the gelatin has swollen, melt it in a water bath or in the microwave (set to low power).
Carefully pour the melted gelatin into the cheese and cream mixture, stirring until well combined. Pour the mixture into a mold and refrigerate for three hours.
When the mousse is ready, take it out of the refrigerator and remove it from the mold. To do this, use a knife to gently separate the edge of the mousse from the mold, then dip the mold in hot water for half a minute.
Now you can flip the dessert onto a plate and garnish it with the remaining halved grapes.
Life Hack
Semolina can be used as a substitute for egg whites and gelatin in mousse—it swells well and has adhesive properties that will give the dish the necessary fixed shape.