Cranberry Mousse – a recipe for Jewish cuisine, an unexpected manifestation of semolina, after mixing all the products, the cooled mousse must be well beaten to a lush foamy mass. For whipping, it is not necessary to use a food processor, the mousse is whipped normally with an ordinary whisk.
Cranberry Mousse Ingredients
- Cranberries 100 g
- Water 750 ml
- Sugar 0,5 cup
- Semolina 0,5 cup
Cranberry Mousse Recipe
For the Jewish recipe cranberry mousse, wash the berries and squeeze the juice or rub through a sieve. Pour the cake with water and put on a strong fire. When the broth boils, reduce the heat to medium and cook for 15 minutes. After straining the broth, the cake is no longer needed, and add sugar to the strained broth and put on medium heat.
When the mousse broth boils, pour semolina in a thin stream, constantly stirring so that there are no lumps. If lumps still form, it doesn’t matter - they can be removed with a whisk. Boil the cranberry mousse for 10 minutes, stirring occasionally.
Remove the mousse from the heat and cool, so that the cranberry mousse cools faster, it needs to be stirred periodically. Whip the cooled cranberry mousse until fluffy and arrange among the bowls. When serving, garnish the cranberry mousse with squeezed cranberry juice.