Cranberry mousse with semolina

1 serving


Mash the washed cranberries with a pestle, add water and squeeze the juice through gauze. Pour the squeezes with water (400 g), boil for 5 minutes, separate the decoction and brew the semolina in it, pouring it gradually and stirring. After 20 minutes of boiling, pour in the sugar, allow the mass to boil and remove from the heat. Pour previously squeezed juice into the mass and beat thick foam. When the mass has doubled, pour it into vases and put it in a cold place to set.