Cranberry mousse with semolina
4 servings
15 minutes
Cranberry mousse with semolina is a delicate dessert of Russian cuisine, characterized by lightness and airiness. Its history begins in traditional home recipes when housewives sought ways to give berries a more refined form. Semolina makes the mousse velvety, while cranberries add a refreshing tartness that balances the sweetness of sugar. This dessert is perfect for a light snack or as a conclusion to a festive dinner. The whipping process makes the mousse airy and porous, while cooling allows all its flavors to unfold. Serving it with grated chocolate and berries adds expressiveness and makes the dish even more appealing.
1
Mash the cranberries in a non-oxidizing container.
- Cranberry: 300 g
2
Add 100 ml of boiled water to the mashed berries and squeeze out the juice.
- Cranberry: 300 g
3
Pour water (300 ml) over the pulp, add sugar, boil, then strain the broth and discard the boiled pulp.
- Sugar: 250 g
4
Add semolina to the strained broth and cook over low heat, stirring.
- Semolina: 100 g
5
It should turn out something like thick porridge.
6
When the porridge cools down, add juice to it and mix well. The mass will lighten and increase in volume.
- Cranberry: 300 g
7
Divide the prepared mousse into portion molds and place it in the refrigerator. You can sprinkle it with grated chocolate and decorate it with berries.