Sea buckthorn mousse
8 servings
35 minutes
Sea buckthorn mousse is a delicate, airy dessert with a bright sweet-sour taste that combines the freshness of berries with a velvety texture. Sea buckthorn, known for its beneficial properties, has been used in Russian cuisine since ancient times to prepare drinks and sweet dishes. This mousse features a rich amber color and lightness achieved through careful whipping of the mixture. Served chilled, it refreshes and delights with its rich aroma. It is perfect as a standalone dessert or as an accompaniment to other sweets. It can be garnished with fresh berries or a sprig of mint for an elegant presentation.
1
Wash the sea buckthorn and drain it in a colander. Let the water drain, transfer the berries to a container, and blend them.
- Sea buckthorn: 500 g
2
Pour 400 ml of water into the crushed berries and strain the puree through a sieve.
- Water: 800 ml
3
Place the remaining pulp in a pot, pour in the remaining water, and put it on the fire.
- Water: 800 ml
4
Bring the mixture to a boil, strain it, and add sugar and gelatin previously soaked in a small amount of cold water.
- Sugar: 200 g
- Gelatin: 30 g
5
Return the mass with gelatin to the heat and stir until it boils.
- Gelatin: 30 g
6
Cool and mix with the previously strained sea buckthorn puree.
- Sea buckthorn: 500 g
7
Place the mass in a mold filled with ice or icy water and beat at medium speed until a fluffy thick mass forms for 2-3 minutes.
- Water: 800 ml
8
Pour the mousse into molds and place in the refrigerator for a few hours.
