Cranberry mousse with semolina combines a soft pink hue, a slightly perceptible berry aroma and a light, “airy” structure. This simple dessert is good because it can be prepared at any time of the year, because both fresh and frozen berries are perfect here.
In this case, semolina acts as a thickener; it does not weigh down the mousse at all and does not make the dessert look like porridge; most likely, when tasting, you will not even feel this ingredient.
Ingredients: 
- cranberries - 150 g;
- semolina - 3 tbsp. spoons;
- sugar - 120 g;
- drinking water - 400 ml.
Cranberry mousse with semolina recipe with photo
- Having defrosted in advance at room temperature, mash the cranberries with a masher.
- Pass the cranberry puree through a fine sieve. For now, put the resulting fresh juice in the refrigerator, and transfer the crushed berries to a saucepan/saucepan.
- Fill the cake with water, bring to a boil and cook over moderate heat for about 5 minutes. Pass the resulting cranberry broth through a sieve. Dehydrated berries are no longer useful to us - they can be thrown away.
- Pour the hot cranberry compote into a heat-resistant container and bring to a boil again. Sweeten by varying the dosage of granulated sugar at your discretion. Next, add semolina in a thin stream with continuous stirring.
- Without stopping stirring the slightly thickened mass, continue cooking for 5-7 minutes. We achieve the most homogeneous consistency. After removing from the stove, pour the cranberry jelly into a convenient bowl and cool the dessert until warm. To speed up this process, place the bowl in a container of ice water.
- Next we move on to the final stage. Beat the cooled cranberry mixture with a mixer until light and volume increases. At the same time, introduce the previously obtained cranberry juice, which was waiting its turn in the refrigerator.
- Pour the “airy” cranberry mousse with semolina into portion forms, cool and place in the refrigerator for several hours or overnight. Serve as a dessert, diluting the berry mass with milk if desired.
Cranberry mousse with semolina is ready! Enjoy your meal!
The French word "mousse" translates to "foam". It’s easy to guess that the names of dishes with such a prefix have an airy, creamy and incredibly delicate structure. To do this, most often a special substance is added to mousses to give the desired consistency. This could be jelly or egg whites. Prepare cranberry mousse, simple in recipe and technology, a delicious French dessert. It can be made light and almost dietary (based on eggs) or more nutritious if you use cream.
Cranberry mousse - preparing food and utensils
Since the dish is based on sour berries, you need to wash them first. Can I use frozen cranberries? Of course, you just need to defrost it first. We don’t need the cranberries in their entirety; we just need to puree them and squeeze out the juice. Cranberry juice is also not needed for the mousse.
What other components need to be prepared in advance? It depends on what you are preparing the mousse with. If you want to make the dessert thicker, then take semolina and jelly. The cranberry mousse will become lighter if you use egg whites. You can make a very satisfying dessert if you use cream as a base (you just need to use at least 15% fat content).
Cranberry mousse recipes:
Recipe 1: Cranberry mousse
An incredibly delicate mousse that will turn out exactly like this if you take the time to whip it. The finished treat can be served with coffee or tea, or even better, a glass of milk. This recipe is based on semolina.
Required ingredients:
- Semolina 3 tbsp.
- Cranberries 240 grams
- Mineral water 2 glasses
- Sugar 240 grams
Cooking method:
- Wash the berries and grind through a sieve. Set the juice aside; it will not be used for the mousse, but pour the juice into two glasses. Place the saucepan on the fire and cook for about 15 minutes.
- The resulting broth needs to be strained, the thick part removed, and sugar added to the liquid and brought to a boil.
- Three to four minutes after the broth has boiled, add semolina in a thin stream. Cook the cereal, stirring constantly for about twelve to fourteen minutes.
- As soon as the cereal is cooked, remove the porridge from the heat and cool, and then beat with a mixer. You need to beat for at least six to eight minutes. An indicator that the mousse is ready is that the mass will become almost white and airy.
Pour the finished mousse into molds and place in a cool place for several hours.
Recipe 2: Cranberry mousse
Some children dislike semolina so much that they recognize it even in its most disguised form. Let's prepare cranberry mousse without semolina, based on gelatin - this substance will create the light structure necessary for the dish.
Required ingredients:
- Cranberries 150 grams
- Sugar 120 grams
- Powdered sugar 120 grams
- Water 1 glass
- Gelatin 1 pack
Cooking method:
- Grind the berries, separate the juice from the berry mass.
- Gelatin must be filled with water and left to swell.
- Fill the squeezes with water and put on the fire, bringing to a boil. Add sugar and cook for eight to twelve minutes. Add the swollen gelatin, mix and remove from heat.
- Pour powdered sugar into the mixture in a thin stream and beat with a whisk until the structure of the mass becomes airy. Pour the mixture into molds and place in a cool place.
Recipe 3: Cranberry protein mousse
How to prepare mousse? Most often this dish is cooled, but sometimes it is baked - after all, the main thing is to create the lightest consistency. Prepare cranberry mousse from egg whites.
Required ingredients:
- Egg 4 pieces
- Powdered sugar 120 grams
- Cranberries 130 grams
- Citric acid ½ teaspoon
Cooking method:
- Let's separate the whites from the yolks; for the dish we will need the whites. Beat them until stiff, about six minutes.
- Continuing to beat the egg whites, add powdered sugar and lemon.
- Prepare the cranberries - grind them, separate the juice, and gradually add the pomace to the foam. Continue beating the mixture for about seven more minutes.
- Preheat the oven to 100 degrees for ten minutes.
- Pour the cranberry mousse into the molds and bake it for about 15 minutes, but no more. The finished dessert should be dry on top, but remain light and airy inside.
Recipe 4: Creamy cranberry mousse
Another option for preparing dessert is to make it based on cream. Of course, the cranberry mousse will turn out to be fattier, but also more tasty and satisfying.
Required ingredients:
- Gelatin 1 pack
- Powdered sugar 200 grams
- Cranberries 3 cups
- Cream 15% 500 ml
- Vanilla
Cooking method:
- Gelatin needs to be poured with water, stirred and left to swell.
- Fill the swollen gelatin with cream, add cranberry extracts, powdered sugar and mix.
- Beat the mass with a mixer until you get a thick foamy mass. Pour the resulting mixture into molds and place in the refrigerator.
- Is it possible to prepare cranberry mousse at home the same way they do it in restaurants? Yes, but only if you beat it properly. Catering establishments have special processors that can bring the mass to the desired consistency. If you don’t have one, you’ll have to work hard - keeping the mixer or blender running for about fifteen minutes is quite difficult, but this is the only way you can make the perfect mousse.
- If you are preparing a mousse based on gelatin, then it is best to beat it not just like that, but in the cold. To do this, pour ice into a deep container, place a smaller container with the mousse mixture on top and beat it.
- Cranberry mousse can be made not only from sour berries, but also by adding raspberries, currants, and strawberries.
- To make the dessert whip better, it is better to use a mixture of sugar and powdered sugar. First, add sugar - at the stage when you cook the cranberry juices, and while whipping, pour in the powder in a stream. By the way, in French restaurants they use only brown sugar, since the unrefined product is healthier.
Our diet often contains dishes whose homeland is France. Thanks to French cuisine, the concept of dessert, literally meaning the end of a meal, first appeared and became firmly established in everyday life. In France, after the main courses, it became fashionable to serve various sweets, which over time received the general name - dessert. These delicacies include cranberry mousse with semolina, a nutritious and original dessert dish. With its appearance alone, the mousse will not leave anyone indifferent. Not to mention its excellent taste.
Mousse translated from French means foam. Indeed, such a dish in its appearance resembles dense foam. The density, taste and color of the mousse depend on what ingredients are included in the mousse recipe. The main components for preparing such a dessert are berries, from which the aromatic base of the mousse is formed. Usually fresh or frozen berries are used in cooking.
However, you can use grape juice or fruit puree, cocoa and hot chocolate as a base. A recipe that includes cranberries allows you to prepare an original dessert with a sweet and sour taste.
Proteins or gelatin are usually used as food additives whose purpose is to provide fixation and foam formation. However, in this case, the recipe that uses semolina to stabilize the dish is of interest.
We offer a simple recipe for making cranberry mousse using semolina.
We replace traditional cooking stabilizers, egg whites or gelatin, with semolina, a cereal that is sure to be available in any home. The peculiarity of semolina lies in its culinary properties. Semolina, unlike other cereals, swells quickly and has excellent adhesive properties. By including semolina in the composition, we get the following recipe for making mousse:
- a glass of fresh or frozen cranberries;
- a glass of sugar;
- semolina - 100 g;
- four glasses of water.
At the final stage, you can use whipped cream to decorate the portions. Frozen berries contain more moisture. Therefore, before squeezing, frozen cranberries should be dried in a scattered state.
Cooking process
Prepare cranberry mousse as follows.
We sort through the berries, removing natural debris in the form of fragments of twigs and fallen leaves. You can use a juicer to squeeze the berries. Previously, in the absence of such equipment, berries were squeezed manually, using a masher. The choice of spinning method is at the discretion of the cook.
Place the berries in a juicer and get ready-made cranberry juice. Manually, this procedure will look like this. Place the berries in a saucepan and mash with a masher, then squeeze out the juice through cheesecloth. Whatever recipe is used to prepare the mousse, it is important to obtain the required amount of juice during the preparation process.
After putting the resulting juice in the refrigerator, we deal with the remaining cake. Fill it with water and put it on fire. Bring our liquid to a boil and cook for 10-15 minutes. Finally, the resulting broth must be cooled and strained through cheesecloth or a sieve.
We put the broth back on the stove, add sugar and bring the syrup to a boil. We begin to pour semolina into the finished syrup in a thin stream, while not forgetting to constantly mix the entire contents of the container. Continue cooking for another 15 minutes until thickened.
Having obtained almost ready-made semolina porridge from the broth, add cranberry juice to it and mix well again until smooth. You can also mix with a mixer, only at low speed, so that the mass turns out airy. Pour the mousse into the prepared container and hide it in the refrigerator for two or three hours.
The recipe for cranberry mousse can be varied with other ingredients, using them as a decoration for the dish before serving. Cream, whole cranberries or pieces of fruit are perfect for this purpose.
Video recipe for making cranberry mousse
I think this recipe will be a real find for cranberry lovers! The dessert is so cranberry, airy, soft... mmm... I fell in love with it from the first spoon! Despite the fact that semolina is added to the mousse, it is not felt at all. None of my tasters could guess what this delicacy was made of.
It is worth noting that the mousse has a very bright taste and is quite filling, so it is better to use small molds for serving. The glasses, as in the photo, with a volume of 200 ml, turned out to be too big, and only I could drink such a portion at once.
The photo shows the ingredients for making the mousse: fresh cranberries, sugar and semolina.
Mash the berries. It is convenient to do this with a potato masher.
Add 100 ml of drinking water to the mashed berries.
Then you need to squeeze out the juice and separate the cake. You can do this with gauze, a sieve, or you can try with a juicer (this is my plan to simplify and speed up the process).
Pour 300 ml of drinking water into the cake and add sugar.
Bring to a boil (in the multicooker, “Cooking” mode).
Squeeze out the juice and pulp again (you can throw it away or add it to buns or muffins).
Pour semolina into the resulting broth.
And over low heat, stirring constantly, cook the semolina porridge. I used the "Milk porridge" mode. The mass comes out quite thick.
Then transfer the cooled porridge into a whipping pan and pour in cranberry juice (first squeezed).
Beat. The mass will lighten, increase and become airy.
Pour into portion molds and place in the refrigerator to cool completely.
Before serving, decorate the cranberry mousse to taste.
You can, for example, fresh berries, grated chocolate, confectionery sprinkles.
Bon appetit!
Many of us, while watching culinary programs, have repeatedly heard the word mousse, which translated from French means “foam”. Therefore, from dishes with the prefix “mousse” we expect unprecedented lightness and airiness. To give the dish fluffiness and volume, special ingredients are added to it, most often egg whites and jelly. Such a tasty and healthy dessert as cranberry mousse with semolina will definitely please your family and guests.
Thanks to the simple recipe and manufacturing technology, you can delight them with delicious mousse as often as you wish. At the same time, it can be very light, dietary or nutritious and high in calories.
Necessary ingredients and utensils
Preparing cranberry mousse with semolina will not take you much time. This delicate and very tasty pinkish mass is sure to become your family’s favorite treat.
To prepare a delicious cranberry mousse that will fill you with energy and good mood for the whole day, you will need the following ingredients:
- 5 tbsp. spoons of fresh cranberries;
- 400 grams of sugar;
- 12 cups semolina;
- 6 glasses of water.
To make the cooking process quick and enjoyable, it is advisable to prepare in advance the utensils that may be needed.
The following equipment and kitchen utensils will be needed when preparing cranberry mousse (or any other):
- mortar and pestle (hand blender);
- sieve with bowl;
- saucepan for cooking porridge;
- bowls or bowls.
In addition, you will need a large spoon for rubbing fruit and a container for mixing cereals and sugar.
Preparation:
- Rinse the berries thoroughly, place in a mortar, add three tablespoons of boiled water and grind into a homogeneous paste. If you don't have a mortar, you can use a blender. Place the resulting mass in a sieve and leave for 3-5 minutes for the juice to drain. Pour boiled water over the remaining cake on the sieve, bring to a boil, boil for five minutes and rub through the sieve again;
- Add water to the pureed pulp, put on medium heat and bring to a boil. Mix sugar with semolina and carefully add into the boiling “broth” in small portions. In this case, it is necessary to constantly stir the porridge so that lumps do not form. Cook semolina for 10-12 minutes;
- Cool the boiled semolina, add juice and beat the mixture with a mixer for seven minutes until a fluffy foam forms. After this, put the resulting mousse into bowls or bowls and place in the refrigerator for 2 hours to cool and harden.
The above dosage of products is enough to prepare 5-8 servings of mousse, depending on the volume of the dishes. This dessert can be stored in the refrigerator for three days.
Recipe without semolina
Some children do not like semolina and do not agree to eat it even in this "disguised" for a delicious dessert. Fortunately, there are many other equally tasty and healthy recipes for cranberry mousse. So, for example, you can prepare an airy cranberry mousse based on egg whites.
To prepare it you will need the following ingredients:
- 4 eggs;
- 120 g powdered sugar;
- 150 g cranberries;
- 12 teaspoons lemon.
Preparation:
- Wash and grind the cranberries, separate the juice from the pomace. Separate the egg whites from the yolks, beat them until elastic and thick foam is obtained for 5-6 minutes. Without ceasing to beat the egg whites, add powdered sugar, citric acid and juice;
- Divide the resulting fluffy mass into molds and place in an oven preheated to 100 degrees for 10-12 minutes. A properly baked dessert should be dry on top and airy inside.
Nourishing mousse with cream
If you want to make breakfast for your family tasty, healthy and satisfying, prepare cranberry mousse with cream for them.
For this you will need:
- 1 pack of gelatin;
- 200 g powdered sugar;
- 3 cups cranberries;
- 500 ml cream 15%;
- vanilla.
Preparation:
- Pour gelatin with warm water, stir thoroughly and leave to swell for 10-15 minutes. Add cream, grated cranberries and powdered sugar to it, mix thoroughly;
- Beat the mass with a mixer until a foamy mass is obtained, you get a kind of whipped fruit jelly. Then pour the mixture into molds and place in the refrigerator for 30-40 minutes.
Experts advise whipping gelatin-based mousse in the cold. To do this, you need to pour ice into a deep bowl, place a smaller bowl with the mass on top of it and in this position beat it until ready.