Cranberry mousse

1 serving


mash the ground, washed berry, pour 1/3 a glass of boiled water and squeeze juice through gauze, pour the squeezes with three glasses of water and cook for 5 minutes. then, strain the decoction, add to it, stirring, manna and cook over low heat for 15 minutes. add sugar to the resulting mass, boil again, then add juice, grated lemon crust or vanillin, and cool a little (it is advisable to cool sharply, placing the dishes with the mass in cold water). then beat the mass (it will become light), and the volume will increase by 2-3 times. mousse cannot be beaten for too long, otherwise it will become watery and tasteless. Serve with milk. Also cook mousse from red currant. making mousse from rye flour, manna should be replaced with 250 g of rye flour.