Blackcurrant mousse

1. Rinse the berries, place in a saucepan, lightly press with a masher so that some of the berries burst. It is not necessary to completely defrost the berries. Pour in water and put on fire. After boiling, cook over low heat for 15-20 minutes.

2. Strain the berry broth through a sieve. Discard the berry skins and seeds.

3. Pour the strained currant broth into a saucepan, add sugar to taste.

4. Immediately add semolina into the warm broth and mix well. Place the saucepan on the fire. You can pour semolina in a thin stream into the boiling berry broth. Do it the way you are accustomed to cooking semolina porridge.

5. Stirring constantly, bring the broth to a boil. Turn the heat to low and simmer for 4-5 minutes. At the same time, constantly stir the contents of the saucepan. The result was not thick semolina porridge with currant broth.

6. Cool the porridge slightly and beat with a mixer for 5-6 minutes. During this time, the mass will noticeably lighten, become airy and increase in volume.

7. Pour the mixture into small vases/cookers and leave to cool.

8. Blackcurrant mousse is ready. Serve it cool. The mousse became a little denser than it was warm. Very tasty, airy, moderately sweet. Try cooking!

9. Bon appetit!