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Cranberry semolina mousse
How to cook Cranberry semolina mousse
Step 1
1. Rinse cranberries thoroughly, dry and rub through a sieve. Set aside the juice. Pour cranberry pomace with 2 cups of cold water, put on fire and bring to a boil. Reduce heat, add sugar and cook for 5 minutes. Strain the broth into a clean bowl. 2. Pour semolina into the cranberry broth and, stirring constantly, bring to readiness. 3. Whisk the whites into a fluffy foam. Pour cranberry juice into the porridge and beat well with a mixer. Add whipped egg whites, mix and arrange in molds. Put in the refrigerator for 1 hour. Any fresh-frozen berries are suitable for semolina mousse: blueberries, strawberries, cherries. You can also use jam syrup.
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