Feb 28, 2010
Cranberry Semolina Mousse
I couldn’t imagine my life without cereals, porridge, and this mousse. I love it for its almost Barbie-pink colour, its airy texture and mild flavour. I love it because it’s another reason to have some milk for lunch or dessert, which is so healthy. Cranberry Semolina Mousse is especially good with baked milk. It’s a type of milk with a sweeter, creamier taste and a warmer colour, yet the same fat percentage as plain milk. “In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust” (Wikipedia), but nowadays it can be found in any large supermarket - in this part of the world, at least.
Semolina mousse can be as well made with fresh black or red currants, sour cherries, or any other berries or fruits that have a strong sharp taste. Latvians call this dessert Debesmanna, which means Manna from Heaven. I’ve also seen Latvian recipes for Debesmanna made with fresh pureed apples.
With no connection to this mousse, I’m posting a couple of shots of wilting tulips. They were so beautiful as they were dying that I couldn’t resist photographing this transformation of humble tulips into strange and exotic paper-like flowers!
Ingredients
¾ cup fresh cranberries
½ cup sugar
½ cup semolina
750 ml water
Milk to your taste
Serves 4-6
Wash and crash/puree cranberries. In a saucepan, combine cranberries, sugar, and boiling water, and boil for 1-2 minutes. Put the hot cranberry juice through a fine sieve to get rid of berry skins. Return juice into saucepan, bring to boil and gradually yet quickly add semolina, while stirring. Keep the mix boiling until it thickens (this should take about 3 to 5 minutes). Leave to cool (room temperature or colder). Your mousse will be of dark pink colour at this point:
Beat the cooled mousse with a mixer until pale and fluffy. Serve with milk.
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I need to look for this baked milk, it sounds yummy. Your mousse looks delicious. Tulips are my favorite flower…yes, they still look amazing even when they are dying, great pictures. :-)
Oh I don’t think I could live without cereal, either. :) Oh mousse is one of my favorite desserts! This looks so pretty and delicious.
I love this mousse I want this now :) Just wanted to share with you that I had a niece recently and she has been named as “Aleena” even though different spelling, it’s pronounced the same as yours and I thought about you :)Such a pretty name.
Anna, I’m curious if you can find this kind of milk in your city!
Sook, I’m glad you share my addiction to cereal :)
Thas, wow really?! How interesting!:) I have no idea where my name derives from by the way:) Sorry I didn’t reply sooner, I’ve been swamped with work really…
Hey! We make something like this in my family, which was handed to me from the Finnish part of our family (Finnish immigrants in the US):
http://richfoodleantimes.wordpress.com/2010/03/09/old-world-tuesday-dawns-finnish-cloud-pudding/
How cool it is to see a different version!
[...] pudding is very similar to Cranberry Semolina Mousse, but its obvious benefit is that it’s made with fresh berries and fruit – no heat treatment [...]
This is delicious and I love your site!!! I think this milk you are talking aabout is called condensed milk, they sell it at any american supermarket even safeway, its too sugary though so you can make your own by boiling milk and sugar , I love it! I am pregnant and my baby ’s been craving it sooo much.
Tanyusha, thank you for your comment! And congratulations on your pregnancy - hope everything goes great and easy! We have condensed milk here too - also coffee-flavoured or boiled, but for this dessert we used toplenoe moloko… do you have an idea of what it’s called in English?..
That’s my favorite dessert from childhood. I haven’t had it for years now and i am planning to make it for a party this week for kids, but i am presenting it as an estonian national food :)