Cranberry mousse with semolina

The most famous cranberry dessert for the New Year's table. For the first time I tried cranberry mousse at my mother-in-law's house. Instead of cake, she served this mousse in small cups. It was very unusual and unusual for me: how is it, a holiday - and without a cake? However, dessert has caught on in my menu - now I cook it almost every winter.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

650

Cranberries

200

Sugar

200

Semolina

Decoration:

Cranberries

to taste

Whipped cream

to taste

Mint

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 1 g

Fats 0 % 0 g

Carbohydrates 96 % 23 g

94 kcal

GI: 4 / 17 / 78

Cooking method

Cooking time: 3 h

1. Wash the cranberries, sort them out, dry them on a paper towel and knead them.

2. Add 50 ml of water and rub through a fine sieve. Put the juice in the refrigerator.

3. Pour 600 ml of water over the squeezed berries, cook for 5 minutes. Strain.

4. Put the broth on a small fire, add semolina and cook, stirring, for 20 minutes.

5. Add sugar and bring to a boil.

6. Pour cranberry juice into the resulting mass and beat with a mixer for about 10 minutes.

7. Spread the mousse on the cremans and refrigerate for 2 hours.

8. Before serving, garnish with whipped cream, cranberries and mint leaves.

Note:

1. In order not to bother with wiping through a sieve, you can grind cranberries with a blender for 2 seconds, and then separate the cake from the juice by rubbing through a fine sieve.

2. The amount of sugar in the dessert can be either increased or decreased.