Sea buckthorn mousse with semolina

1. Defrost the sea buckthorn (if using frozen) and blend. You can leave a few berries to decorate the dessert if you wish.

2. Rub the sea buckthorn mixture through a sieve. You will get about 400 ml of juice.

3. Bring the liquid to 500 ml by adding water.

4. Add sugar and semolina to the juice

5. Bring to a boil and cook, stirring, for 3-4 minutes, until thickened. Remove from heat and cool slightly.

6. Beat the sea buckthorn mixture with a mixer for about 5 minutes until smooth, more uniform and fluffy.

7. Pour the cream into bowls or glasses and refrigerate for 2-3 hours.

8. Sprinkle the finished dessert with ground cinnamon and decorate with sea buckthorn berries if desired. Enjoy!