Berry mousse

4 servings
3 hours

Prepare the ingredients.

Pour the berries with water, bring to a boil and cook over low heat for 10 minutes.

Strain the compote through a sieve, rubbing the berries in parallel.

Pour sugar into the resulting juice. Put the pan on the heat and cook until the sugar dissolves.

Pour in the semolina and cook, stirring, until thickened.

Remove the pan from the heat. Beat the mass with a mixer until fluffy and brightening.

Pour the mousse into creams and refrigerate for 2 hours. Garnish the ready-made mousse with mint, blackberries and cranberries.