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عربCranberry mousse with semolina
4 servings3 hours
Water - 650 ml, Cranberries - 200 g, Sugar - 200 g, Manka - 4 tbsp, Cranberries - 20 g, Whipped cream - 50 g
4 servings3 hours
Water - 650 ml, Cranberries - 200 g, Sugar - 200 g, Manka - 4 tbsp, Cranberries - 20 g, Whipped cream - 50 g
How to make cranberry mousse with semolina? Cranberries can be taken both fresh and frozen. You can adjust the amount of sugar according to your taste preferences. 
Wash the cranberries and go over. 
Pour 50ml of water to the berries and mash them. Wipe the berry puree through a fine sieve to separate the juice from the cake. You can also put the mashed berries in a clean cotton cloth and survive the juice from them. 
Put the cake in a saucepan and fill with 600ml of water. Place the pan on a stove, bring to a boil over medium heat and cook for 5 minutes. After that, strain the resulting decoction. Cake can be thrown away, it will no longer be needed. 
Place the saucepan with the decoction on a small heat, pour in the semolina. Stirring constantly, bring the cranberry broth to the boil and cook for about 10-12 minutes. 
After 10 minutes, the cranberry decoction will thicken and will look like jelly in consistency. 
Pour the sugar into a saucepan and bring to the boil, stirring to dissolve the sugar crystals. 
Remove the pan from the heat. Pour cranberry juice into the mass and beat with a mixer for about 10 minutes. 
After 10 minutes, the future cranberry mousse will shine, many bubbles form on its surface. In consistency, it will be airy and tender. 
Spread the mousse among the creams and refrigerate for two hours. If desired, before serving, you can decorate the mousse with cranberry berries and whipped cream, or as your imagination will tell. Enjoy your meal!