Cranberry mousse

Rinse cranberries well under running water. After we put the berries in a separate bowl and pour them with boiling water (it will take about half a glass, no more). We stand for a few minutes, then drain the water through a strainer, and put the steamed cranberries in gauze and squeeze the juice out of it. Put the remaining pulp in a saucepan, pour three glasses of cold water and put it on fire. When the liquid boils, we keep it on the stove for ten minutes. When everything is ready, filter through gauze (you can use the same one). We will need cranberry cake liquid. We slowly pour semolina into it, stirring constantly, and cook, as all porridges are usually cooked. Add sugar to taste. Then remove from the heat and cool. We take a mixer, start pouring cranberry juice into the porridge in a thin stream, while whipping the mousse to a state of full splendor. We should get a foamy mixture. In general, this will be our cranberry mousse in its full glory.