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Cranberry mousse

Ingredients of 8 portions

Sugar - 1,5 glasses
Cranberry - 2 glasses
Water - 6,5 glasses


45 minutes

1. Wash out, fill in a cranberry with a half of a glass of water. Shake up by means

of the blender or grind a masher. Grind the received cranberry weight through a

sieve that juice flew down in separate capacity, and cake remained in a sieve. For a

while to set aside juice, and to fill in cake with 6 glasses of water.
2. Put cake with water on fire, bring to boiling and boil 5-7 more minutes. Again to

filter everything through a sieve, to put the received liquid on fire, and to throw

out cake. Add sugar to the received liquid, bring to boiling.
3. Accurately to add semolina and to mix thoroughly. Cook on slow fire after boiling

about 20 minutes, stirring slowly with each 2–3 minutes.
4. The received weight slightly to cool, add cranberry juice which right at the

beginning we put aside aside, to shake up by means of the mixer within 5 minutes.
5. Spread out the received mousse on glasses or ice-cream bowls and to put in the

refrigerator for a couple of hours.

Bon appetit!

Cranberry mousse

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