Cranberry mousse with semolina

Mousse is not only for sweet tooth, but also for dessert lovers. If semolina porridge is not loved by everyone, then cranberry mousse with semolina is unlikely to be avoided by anyone, although the composition of the ingredients will not differ from ordinary porridge. Due to the fact that freshly squeezed juice is introduced into the boiled semolina porridge, the mousse is charged with vitamins and acquires a beautiful pink color, and due to intensive whipping – a delicate and light consistency.. Cranberry mousse is served in cream bowls with milk or cream. They eat it with a spoon.

Lucy

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Cranberries

Sugar

Semolina

0.5

Water

2.3

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 38 g

153 kcal

GI: 5 / 11 / 84

Step-by-step cooking

Cooking time: 1 h

Step 1:
Products for making mousse.
Step 2:
Mash the prepared cranberries with a pestle.
Step 3:
Add 0.3 cups of water.
Step 4:
Squeeze the juice through cheesecloth.
Step 5:
Squeeze pour 2 cups of water.
Step 6:
After it boils, boil for 5 minutes.
Step 7:
Separate the broth.
Step 8:
Brew semolina in it, pouring it gradually and stirring constantly.
Step 9:
After 20 minutes of boiling, add sugar, let the mass boil and remove from heat.
Step 10:
Pour the previously squeezed juice into the cooked mass.
Step 11:
Beat to a thick foam.
Step 12:
When the mass increases by 2 times, pour it into vases and place it in a cold place until it thickens. Cranberry mousse with semolina can be served with milk.