Delicate sour cream cake mousse 🍨

Kitchen appliances and utensils: deep bowl, whisk, mixer with a bowl for whipping, cup, spoon, bowls, microwave, refrigerator.

Ingredients

Step cooking

Cooking sour cream

1. We spread 600 g of sour cream in a deep bowl, it is advisable to first get it out of the refrigerator so that it warms up to room temperature. Pour 125 g of sugar. Add 1 tsp. vanilla sugar. Mix thoroughly and beat with a whisk. Set aside.
   
2. Pour 18 g of gelatin with 60 ml of water. Give a little infusion and swell.
   
3. We put gelatin in the microwave so that it dissolves to a transparent liquid state (completely dissolved). Add to it a few tablespoons of sour cream with sugar. Mix thoroughly. We do this in order to equalize the temperature, and so that the gelatin does not seize with ugly "threads".
   
4. Pour gelatin into the total sour cream mass. Mix everything very carefully.
   

Cooking whipped cream

1. In a separate bowl with a mixer, whisk 300 ml of cold fat cream. Beat to a dense state, start at a low speed, then gradually increase. Cream should increase in volume by 2 times.
   
2. Into the sour cream mass we introduce whipped cream in 3 doses. After each reception, mix well.
   
3. Very tasty and tender sour cream mousse is ready. You can put it in a bowl and garnish with fruit. Leave in the refrigerator for 3 hours to solidify.
   

Mousse Secrets

• Despite its airy consistency, mousses have a rich and rich taste.
• In the mousse add whipped proteins, which give an airy creamy texture, and yolks with whipped cream, which make the taste rich and saturated.
• For the preparation of mousses, you can use almost any fruit and flavoring, as well as their combinations.
• Gelatin is added to the mousses. It can be of two types: plates and finely granulated gelatin. Agar agar, which is obtained from seaweed, is also used.
• If you are making mousse, then the proteins or whipped cream are introduced immediately after the gelatin begins to harden, and only in the cooled fruit puree or other creamy mass. Otherwise, the heavy jelly mass will settle in a dense layer to the bottom, and the proteins or cream will remain at the top.
• Ready dessert freezes in the refrigerator for at least 2 hours.
• To lay out the finished mousse, preserving its shape, you need to lower the mold in hot water for a couple of seconds and turn it on the dish.
• In no case should you boil gelatin, otherwise the dessert will not freeze. It must be poured with water and left for 5 minutes to swell, and then dissolved in a water bath or in the microwave.
• Mousse can be made from fruit puree, fresh, canned, frozen fruits are suitable for it.
• The color depends on the products, berries or fruits, which are the main ingredient of the dessert.
• Mousse is an independent dessert, but sometimes it is involved in the design of pies, cakes or pastries.
• Mousse as a layer between the layers of the cake will give airiness and lightness to the dessert. And if you make a contrast between the color of the mousse and the color of the cakes, then the cake will become not only tasty, but also beautiful. In this case, the mousse takes on a decorative function, replacing a confectionery cream.

Video recipe

This video shows a recipe for making a gentle sour cream mousse. Here you can see how to whip sour cream and cream, how many times they increase in volume, what density and consistency become.

The result was a simple, airy sour cream mousse. This very tasty and tender mousse is used for making cakes and for independent desserts, which can be decorated to your taste with various fruits and sweets. You will pleasantly surprise your guests with such an exquisite and beautiful dessert. And most importantly - cooking does not take much time.