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Версия для печати
Клубничный мусс из кефира
Мусс (от французского «mousse», что означает «пена») – вкусный десерт, который украсит любой праздничный стол. Создан мусс был в XVII веке французскими придворными поварами и теперь является фирменным блюдом французской кухни.
Чаще всего для пенообразования и фиксации пенистого состояния мусса используют яичные белки, агар, манную крупу (см. клюквенный мусс из манной крупы или шоколадный мусс из манной крупы), желатин. Последний мы как раз и будем использовать в данном рецепте при приготовлении клубничного мусса из кефира.
Ингредиенты:
кефир – 200 мл,
клубника – 150 грамм,
яблочный сок – 200 мл,
сахарный песок – 1 столовая ложка,
желатин – 15 грамм.
Способ приготовления:
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