Cranberry mousse

Description

Cranberries are sorted, washed, and squeezed to extract the juice. The juice is then poured into a non-reactive container and refrigerated. The leftover pulp from the cranberries is poured over with hot water and boiled for about 10 minutes, then strained. Sugar is added to the resulting broth and brought to a boil. While continuously stirring, slowly pour in semolina in a thin stream. Cook all ingredients for another 10–15 minutes until thickened. Then, add a portion of the reserved juice and let the mixture cool. The remaining juice is boiled with sugar in a 1:1 ratio, then cooled. The mixture is whipped until foamy, increasing in volume by 2–3 times. The ready mousse is distributed into dishes and topped with the syrup.

Instructions