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Strawberry mousse on semolina without gelatin

Gelatin-Free Strawberry Mousse with Semolina

A satisfying strawberry mousse for a summer breakfast. A while back I promised to share a second strawberry mousse recipe made without gelatin. Here it's semolina that gives the mousse its body — specifically a thick semolina porridge cooked in milk. The key is to cook the semolina well so you can't feel it in the finished mousse; otherwise the dessert ends up tasting just like ordinary strawberry semolina porridge. For the silkiest texture, blend the finished strawberry-semolina mixture with an immersion blender — it breaks down the grains so they disappear completely.

Maria

Recipe author

Strawberry mousse on semolina without gelatin

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Composition / ingredients

Servings:

Strawberries (fresh or frozen)

300

Milk

250

Sugar

Semolina (heaping)

Mint

Strawberries (approximate — just set aside a few pretty berries)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 11 % 2 g

Carbohydrates 79 % 15 g

79 kcal

GI: 36 / 21 / 43

Cooking method

Step 1:

Gather your ingredients. For gelatin-free strawberry mousse with semolina, you'll need: ripe, fragrant strawberries, milk, semolina, and a little sugar.
Step 2:

Combine the milk and semolina and cook a thick semolina porridge over low heat, stirring constantly.
Step 3:

Let the porridge cool — it will thicken further as it does. To keep a skin from forming on top, cover the pan with a lid or press plastic wrap directly onto the surface.
Step 4:

Wash and dry the strawberries and remove the stems.
Step 5:

Put the strawberries in a blender.
Step 6:

Add the sugar.
Step 7:

Blend to a smooth purée. If you're using frozen strawberries, thaw them first and blend a little longer for the best result. If you like, press the purée through a sieve to remove the small seeds.
Step 8:

Add the cooled semolina porridge to the strawberry purée.
Step 9:

Beat with a mixer until the mixture lightens in color. If you left the seeds in and skipped the sieve, use a blender instead of a mixer for a more delicate texture.
Step 10:

Spoon the mousse into serving glasses and refrigerate for 2–3 hours.
Step 11:

Just before serving, garnish the mousse with strawberries and mint. Enjoy!

I've made similar mousses with cranberries, with cranberries and blackberries, and with honeyberries. The only difference is the method: for those, you also make a berry decoction and whip the mousse while it's hot. In principle, you can make this mousse with just about any fruit or berry.