Cranberry Semolina Mousse
This mousse is for everyone — sweet tooths and serious dessert lovers alike. Not everyone is a fan of plain semolina porridge, but it's hard to walk past a cranberry semolina mousse, even though the ingredient list is essentially the same. Stirring freshly squeezed juice into the cooked semolina loads the mousse with vitamins and turns it a pretty pink, while vigorous whipping gives it a light, airy texture. Serve the cranberry mousse in dessert cups with milk or cream, and eat it with a spoon.
Cooking method
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Step 1:
The ingredients for the mousse.
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Step 2:
Mash the prepared cranberries with a pestle.
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Step 3:
Add 0.3 cup of water.
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Step 4:
Strain the juice through cheesecloth.
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Step 5:
Pour 2 cups of water over the leftover pulp.
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Step 6:
Once it comes to a boil, simmer for 5 minutes.
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Step 7:
Strain off the liquid (you'll cook the semolina in it).
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Step 8:
Cook the semolina in that liquid, adding it gradually and stirring constantly.
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Step 9:
After 20 minutes of simmering, stir in the sugar, let the mixture come back to a boil, and remove from the heat.
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Step 10:
Pour the reserved cranberry juice into the cooked mixture.
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Step 11:
Whip until it forms a thick foam.
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Step 12:
Once the mixture has doubled in volume, divide it among dessert cups and chill until set. Serve the cranberry semolina mousse with milk.
Caloric content of the products possible in the composition of the dish
- Cranberries - 26 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
