Dessert of semolina porridge with apples. Apple mousse (recipe with semolina)

This dessert is very simple, it has few ingredients and they are all very affordable.
When reading the recipe, you might think that it will turn out just semolina porridge, which is also not satisfying, since it does not contain milk. But in fact, the taste of dessert is completely different from porridge. The texture of the mousse resembles whipped cream - it is lush, airy and uniform. Apple sourness is clearly different in taste. Aroma is rich apple.
By changing the amount of semolina, mousse can be made both soft, plastic, and dense, keeping its shape.
It should be noted that this mousse can be served not only as a dessert, but also used as a cream for cakes.

COMPOUND

For 2~3 servings

300g apples,
2~3 tbsp sugar (50~75g),
200g water
30~40g semolina

Cut out seed pods from apples. After that, approximately 250 grams of apples will remain.

If the apples are store-bought or thick-skinned, then peel them. If the apples are homemade, then the skin can not be peeled off.
Cut apples into random pieces and put in a small saucepan.
Pour water into it and add sugar.

Put the saucepan on a large fire. When the water boils, reduce the fire to a minimum.
Cook until the apples soften - from 10 to 30 minutes, depending on the variety of apples.

If there is no blender, then rub the apples through a sieve or colander.
If there is a blender, then beat the apples until a homogeneous mass is obtained.

Bring applesauce to a boil over high heat.
Pour semolina in a thin stream with constant intensive stirring.

Reduce the heat to a minimum and cook with stirring until the semolina is ready - from 3 to 10 minutes. Cooking time depends on the size of the grind and on the type of wheat from which the semolina was made. Readiness of porridge to determine the taste.

Remove the saucepan from the heat and cover the mass with plastic film so that a windy dry crust does not form on the porridge.

Cool to room temperature and refrigerate for at least 1 hour.
Apple porridge should cool well and become dense.
Transfer the porridge to a mixing bowl.

Beat with a mixer, first at low, and then at high speeds.
The porridge should turn white and increase in volume.

Divide the resulting mousse into serving bowls and refrigerate until serving.

If the mousse turned out to be sweet, then you can put fresh or frozen berries on the mousse when serving. If the taste is more sour, then grated chocolate, condensed milk or jam will suit the mousse.

This recipe for apple mousse prepared with semolina may become one of the favorite treats for those who are not indifferent to fruit desserts. Airy, delicate and refreshing apple mousse can serve not only as a light dessert that completes a lunch meal or any celebration, it will also dull the feeling of hunger as a snack. By the way, it can easily be used for making cakes, in particular, in the form of a layer between the cakes. The composition of the ingredients for apple mousse is quite simple. True, when preparing it, one cannot do without special kitchen appliances (such as a mixer or blender).

Ingredients:

3 sweet and sour apples with a total weight of about 300 gr.;
dessert or tablespoon of sugar sand (10-20 gr.) - to taste;
a coffee spoon of vanilla sugar;
2 pinches of citric acid;
3 art. spoons (for apples) + 200 ml. (for semolina) water;
2.5 st. spoons of semolina.

Ground cinnamon will not be superfluous in this dish (but this spicy seasoning is not for everyone). You can also add curd if you wish.

How to cook apple mousse with semolina:

From each well-washed apple, remove a thin layer of peel, cut out all the dents, bruises and core, then cut into small slices and put together with water (3 tablespoons), sugar, citric acid and vanilla in a small saucepan. Put on fire (preferably medium) and simmer until the fruit is completely soft. This will take 3 to 7 minutes depending on the density of the apples. Citric acid in this recipe is needed so that, firstly, the apples do not darken; secondly, to give the dessert a slight sourness. But this ingredient is optional.

In the meantime, cook thick semolina porridge from a glass of water and cereals (pour the cereal into boiling water in a stream and, bringing to a boil, stirring vigorously, cook for no more than 3 minutes) and cool.

While the porridge is cooling (and it cools a little longer than apples), use a blender to transform the softened apples into a smooth, tender puree. In the absence of a blender, wipe the apple mass through a sieve.

Combine applesauce and completely cooled semolina in a bowl, beat well with a mixer. If you do not have a mixer, beat with a blender.

You can slightly change the technology for making mousse. Pour all the water into the apples at once and bring the fruit to a soft state. Then convert to puree (using a blender or sieve) and, based on the resulting mass, cook apple semolina porridge. When it cools down, you just have to beat it well.

Arrange the finished apple mousse in containers (bowls or glasses), keep in the refrigerator for at least half an hour, and you can serve it as a simple but very tasty dessert.

And before serving, sprinkle the mousse with chocolate chips and coconut shavings mixed (it's very tasty). As an option, you can use ground cinnamon, as well as fresh mint leaves, to decorate the dessert and give it additional aroma and taste.

Enjoy your meal!!!

Sincerely, Irina Kalinina.

Ingredients Apple mousse (on semolina)

Cooking method

Apples after removal of seed nests are cut and boiled. The broth is filtered, the apples are wiped, mixed with the broth, sugar, citric acid are added and brought to a boil. Then the sifted semolina is introduced in a thin stream and boiled, stirring. 15-20 min. The mixture is cooled to 40 C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. Released, as indicated in the rei,. No. 601.

You can create your recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Apple mousse (on semolina)".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	81.1 kcal	1684 kcal	4.8%	5.9%	2076
Squirrels	0.9 g	76 g	1.2%	1.5%	8444 g
Fats	0.2 g	56 g	0.4%	0.5%	28000 g
Carbohydrates	20.3 g	219 g	9.3%	11.5%	1079 g
organic acids	0.2 g	~
Alimentary fiber	0.5 g	20 g	2.5%	3.1%	4000 g
Water	91.1 g	2273	4%	4.9%	2495 g
Ash	0.2 g	~
vitamins
Vitamin A, RE	8 mcg	900 mcg	0.9%	1.1%	11250 g
Retinol	0.008 mg	~
Vitamin B1, thiamine	0.02 mg	1.5 mg	1.3%	1.6%	7500 g
Vitamin B2, riboflavin	0.01 mg	1.8 mg	0.6%	0.7%	18000 g
Vitamin B5, pantothenic	0.02 mg	5 mg	0.4%	0.5%	25000 g
Vitamin B6, pyridoxine	0.03 mg	2 mg	1.5%	1.8%	6667 g
Vitamin B9, folate	1.9 mcg	400 mcg	0.5%	0.6%	21053
Vitamin C, ascorbic	1.2 mg	90 mg	1.3%	1.6%	7500 g
Vitamin E, alpha tocopherol, TE	0.3 mg	15 mg	2%	2.5%	5000 g
Vitamin H, biotin	0.08 mcg	50 mcg	0.2%	0.2%	62500 g
Vitamin PP, NE	0.2494 mg	20 mg	1.2%	1.5%	8019
Niacin	0.1 mg	~
Macronutrients
Potassium, K	89.5 mg	2500 mg	3.6%	4.4%	2793
Calcium Ca	6.2 mg	1000 mg	0.6%	0.7%	16129 g
Silicon, Si	0.4 mg	30 mg	1.3%	1.6%	7500 g
Magnesium	4.5 mg	400 mg	1.1%	1.4%	8889 g
Sodium, Na	9.2 mg	1300 mg	0.7%	0.9%	14130 g
Sulfur, S	6.4 mg	1000 mg	0.6%	0.7%	15625 g
Phosphorus, Ph	8.4 mg	800 mg	1.1%	1.4%	9524 g
Chlorine, Cl	2 mg	2300 mg	0.1%	0.1%	115000 g
trace elements
Aluminium, Al	69.6 mcg	~
Bor, B	74.1 mcg	~
Vanadium, V	8 mcg	~
Iron, Fe	0.8 mg	18 mg	4.4%	5.4%	2250 g
Iodine, I	0.6 mcg	150 mcg	0.4%	0.5%	25000 g
cobalt, co	2 mcg	10 mcg	20%	24.7%	500 g
Manganese, Mn	0.0429 mg	2 mg	2.1%	2.6%	4662 g
Copper, Cu	36.1 mcg	1000 mcg	3.6%	4.4%	2770 g
Molybdenum, Mo	2.5 mcg	70 mcg	3.6%	4.4%	2800 g
Nickel, Ni	5.6 mcg	~
Tin, Sn	0.2 µg	~
Rubidium, Rb	18 mcg	~
Titanium, Ti	0.6 mcg	~
Fluorine, F	3.6 mcg	4000 mcg	0.1%	0.1%	111111 g
Chrome, Cr	1.2 mcg	50 mcg	2.4%	3%	4167 g
Zinc, Zn	0.0823 mg	12 mg	0.7%	0.9%	14581
digestible carbohydrates
Starch and dextrins	4.7 g	~
Mono- and disaccharides (sugars)	2.5 g	max 100 g

The energy value Apple mousse (on semolina) is 81.1 kcal.

Main source: Internet. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

Recipe Calculator

The nutritional value

Serving Size (g)

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 - 1.5 hours, of which 1 hour - cooling in the refrigerator.

Exit - 3 servings.

It turns out that from a minimal set of the simplest and most inexpensive products, you can prepare an exquisite dessert - fresh apple mousse. Delicate airy texture, pleasant taste and aroma will make this dish a success even on the festive table. And also apple mousse with semolina, the recipe with a photo of which is set out step by step below, will be a good help for those parents whose children do not like to eat semolina. The mousse is so different from the usual semolina for us that the children will enjoy this airy dessert with pleasure, and then they will definitely ask for an addition.

How to make apple mousse

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

Put a pot of water on the fire. Pour a pinch of citric acid into the water or put a slice of lemon and bring it to a boil. While the water is boiling, the apples must be washed, cut and peeled from the seeds. The skin may not be peeled.

When the water boils, put the apples and cook them for 10-15 minutes. The apples should be quite soft.

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

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

Rub the apples through a colander or sieve (remove the skins). Put the resulting applesauce into a saucepan, pour sugar into the same place and boil everything together for several minutes. Then add this puree to the semolina.

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

Pour the resulting apple mousse 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, 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 with mousse.

Enjoy the pleasant taste of apple mousse with semolina! A recipe with a photo will help you in its preparation.

Enjoy your meal!

Moms will certainly like this recipe, because it happens that a child categorically refuses semolina - for example, my daughter didn’t really love her as a child, and I prepared various semolina-based mousses for her, and I used seasonal fruits and berries. It is very convenient to cook in the evening, pour into bowls, refrigerate, and serve for breakfast in the morning. Be sure to try it, you'll see, your kids will definitely appreciate this dish. By the way, I sometimes soak cakes with it, it turns out very tasty.

Prepare all the necessary products for making apple mousse with semolina.

First, wash the apples, peel, cut into 4 parts, remove the core.