Blackberry-Cranberry Berry Mousse
A wonderful sweet-and-tart mousse made with wild berries! This is the third recipe in my "Red and Black" series — a dessert this time. I'm a big fan of berry mousses. The latest round of experiments gave me this blackberry-and-cranberry dessert — one of the best mousses I've ever tasted. The tartness of the cranberries is rounded out by the sweetness of the blackberries: a really harmonious pairing for a mousse. With its gorgeous deep-burgundy color, it practically demanded a spot in the photo series mentioned above.
Cooking method
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Step 1:
Gather the ingredients.
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Step 2:
Cover the berries with the water, bring to a boil, and simmer over low heat for 10 minutes.
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Step 3:
Strain the liquid through a sieve, pressing on the berries to push through as much pulp as you can.
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Step 4:
Stir the sugar into the resulting juice. Set the pan over the heat and cook until the sugar dissolves.
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Step 5:
Pour in the semolina and cook, stirring, until thickened.
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Step 6:
Take the pan off the heat. Beat the mixture with a mixer until it's fluffy and lightened in color.
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Step 7:
Spoon the mousse into dessert glasses and refrigerate for 2 hours. Garnish the finished mousse with mint, blackberries, and cranberries.
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
- Blackberries - 31 kcal/100g
- Water - 0 kcal/100g
