Fruit Mousse

100 grams of fruit to taste.
Gelatin, 5 g.

How do
1. Gel powder, water, a little Latin. Set aside to absorb water until saturated.
2. If the fruit shells. Peel off before. Then cut into small pieces.
3. If the fruit flesh is quite hard to put a pot of simmering water and heat to soften it.
Put it in Blender. Blended thoroughly blended and smooth it out a little coarse. Was filtered with a sieve to remove the rough. To get the fruit and the smooth profile.
(Add water if needed. Blender in the rotation. You may need to simmer a little longer to boil the water. Then the gel Latin).
4. A low heat. To boil it down to the water. I do not see how the texture is too dry or liquid. I noted that when the meat is cool and thicken slightly.
5. The gel Latin prepared. The gel melting stew of Latin. This will take 1-2 minutes to heat up (after the Latin and gels. Do not use high heat until boiling. Or stew is too long. The data will not gel Latin character set).

S ** a (base) with the second cake, meat, soft light, such a shift, or protect a gnaw
Or crushed crackers. Or will not do. Moose meat is not only a **.

Mixed fruit mousse.

Concentration of 180 g of fruit.
200 g of whipped cream.
20 grams of sugar.
5 g of gelatin powder.
Milk, 70 g.

How do
1 + milk bath gel, Latin and gelatin water until saturated. The low heat. Hot enough to melt the gelatin. Do not let it boil. I put the fruit and stir to combine and let cool.
2 +, sugar, whipping cream and beat well the cream to thicken the liquid. Size up the ball. The cream slowly fell. Characteristic of the muzzle.
3 in a mixture of milk. Put into the mix.
Whipped cream and two little ones together.
4 of the whipped cream mixture (under 3) to pour into the mixture.
Milk (in a) the remainder. The gently to combine.
5 times lower than the mousse into prints. For the remaining jelly. Then chilled to cure.

Mixed fruit jelly.
110 g of concentrated fruit.
190 g of water.
40 grams of sugar.
Gelatin, 5 g.
Lemon juice, 3 g.

How do
1 fruit + water + sugar on low heat.
The hot, add gelatin, stir to dissolve.
2 Add the lemon juice and season to taste.
3 with a sieve, filtering information. The water will not put it jelly.
4 Allow to cool, pour it into the mousse to set the fine print. Then chilled to set the jelly.
5 Garnish with fresh fruit. Or whipped cream into the pattern as you like.

Acid **. Sweetness of fruit, each type is different. Should adjust the amount of sugar and lemon juice. Season to taste like.
It is easy to use fruit juice mixed with gelatin. Or jelly made from hot water or not **.