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Cranberry Semolina Mousse

Posted By Alina On February 28, 2010 @ 18:31 In Russian | 50 Comments

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 [1]), 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!


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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[1] Wikipedia: http://en.wikipedia.org/wiki/Baked_milk

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