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Cranberry Semolina Mousse

This is the most famous cranberry dessert for the holiday table. I first tried cranberry mousse at my mother-in-law's house, where she served it in little cups instead of cake. A celebration without a cake felt strange to me at first—but the dessert won me over, and now I make it just about every winter.

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Cranberry mousse with semolina
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 1 g
Fats 0 % 0 g
Carbohydrates 96 % 23 g
94 kcal
GI: 4 / 17 / 78
    1. Wash and sort the cranberries, pat them dry on a paper towel, and mash.
    1. Add 50 ml (about 3 tablespoons) of water and press through a fine sieve. Refrigerate the juice.
    1. Pour 600 ml (about 2½ cups) of water over the squeezed berries and cook for 5 minutes. Strain.
    1. Set the broth over low heat, sprinkle in the semolina, and cook, stirring, for 20 minutes.
    1. Add the sugar and bring to a boil.
    1. Pour the cranberry juice into the mixture and beat with a mixer for about 10 minutes.
    1. Spoon the mousse into dessert cups and refrigerate for 2 hours.
    1. Before serving, garnish with whipped cream, fresh cranberries, and mint leaves.
  • Note:
    1. To skip the sieve, blitz the cranberries in a blender for a couple of seconds, then separate the pulp from the juice through a fine sieve.
    1. You can adjust the amount of sugar up or down to taste.

Caloric content of the products possible in the composition of the dish

  • Cranberries - 26  kcal/100g
  • Semolina - 340  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Water - 0  kcal/100g
  • Whipped cream - 257  kcal/100g

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