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Journal: International Scientific Journal "Internauka" (Vol.1, No. 135)

Publication Date:

Authors : ; ;

Page : 33-39

Keywords : mousse confectionery; biological value; organoleptic quality indicators; technology; beetroot; agar; gelatin; pectin; cream;

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In addition to increased requirements for the safety of cooking products, a high level of digitalization service, modern restaurants demand a focus on local food and regional cuisine. Dishes and products with bright flavors and textural properties are in stable demand. Mousse desserts have recently begun to gain popularity in the restaurant industry, to which the top chefs and pastry chefs of Ukraine and the world pay considerable attention. Studying the activities and publications of opinion leaders in the field of restaurant business in the world, it is obvious that the focus of attention is on the formation of a balance of sensations from the consumption of products, as well as significant attention is paid to plant raw materials in the basis of dishes and products. The balance of taste forms the ratio of the main tastes: sour, salty, sweet, bitter and umami. The formation of new desserts based on trendy mousses using the mentioned technique is interesting and modern. In the presented work, various components were used in a dessert inspired by a traditional Ukrainian dish, namely borscht, to implement the task. The composition included beetroot, onion, kvass, lekvar (traditional Transcarpathian jam), tomato and rye bread. Beetroot is a root vegetable that is considered one of the most traditional products of Ukrainian cuisine, its symbol, and is a real source of nutrients and dietary fibers useful for the human body. At the first stage of the research, the basis of the dessert — mousse — was developed. For this purpose, the cream was smoked with the help of fruit japa. The next stage was the preparation of caramelized beet puree and caramelized onion puree, which serves as a taste enhancer for the main vegetable component. Gelatin was used to thicken the structure. Mousse has a pronounced sweet taste. Auxiliary recipe components are spicy tomato sorbet (spicy umami taste), rye custard bread crumble (bitter taste), lekvar gel (sweet taste), madeleine sponge soaked in beet kvass (sour taste) and beet wrap (balance of sour and bitter taste with a characteristic texture). The combination of components with different textures and tastes forms a unique symbiosis and reflects today's demand from consumers to the restaurant business, which reflects the mousse dessert «Borsch».

Last modified: 2023-03-16 17:33:33