Honeysuckle mousse

1. Wash the honeysuckle, sort it out. Crush the berries and squeeze out the juice.

2. Pour hot water over the skins and boil over high heat for 5 minutes. Strain the broth.

3. Add sugar, semolina to the broth and cook a thick porridge. Cool.

4. Add the squeezed juice to the cooled porridge and beat it into a steep foam with a mixer.

5. Spread the mousse on the cremans and put it in the refrigerator for 1-2 hours.

6. Decorate the finished dessert with honeysuckle and mint.