Lingonberry and blackberry mousse
5 servings
40 minutes
Lingonberry and blackberry mousse is a delicate and airy dessert embodying European culinary sophistication. Its origins trace back to traditional berry treats of northern regions where lingonberries and blackberries were widely used in baking and sweet dishes. The combination of tart lingonberries and rich blackberries gives the mousse a bright, refreshing flavor, while the addition of semolina makes its texture silky and light. This dessert is perfect for concluding a meal; it delights not only with taste but also provides aesthetic pleasure. Serving it with nuts highlights its rich flavor nuances, and chilling it in the refrigerator makes it especially enjoyable on a hot day. It can be served as a standalone dessert or as an exquisite complement to tea.
1
Squeeze the berries by hand to remove excess juice. We won't need it later.
- Cowberry: 200 g
- Blackberry: 50 g
2
Boil the resulting berry pomace in 450 ml of water for 10-15 minutes.
- Water: 450 ml
3
Strain the resulting berry broth from the berries. Remove the berries, they will not be used in further preparation.
4
Add sugar (250 g) to the berry water and boil until it boils and the sugar is completely dissolved.
- Sugar: 250 g
5
In boiling sugar-berry syrup, carefully add semolina while stirring regularly to prevent lumps from forming. Cook for 10-15 minutes.
- Semolina: 4 tablespoons
6
Cool the resulting thick mixture and beat it thoroughly with a mixer for about 10 minutes until the mass lightens, becomes elastic and thick.
7
Pour the prepared mousse into molds (100-150 ml, as the mousse is very rich and sweet, you can't eat it in large quantities) and send it to the refrigerator for 2-3 hours.
8
The mousse pairs very well with nuts.