Cranberry mousse

Cooking mousse from cranberries Berries of cranberries are very useful, they are just a pantry of all kinds of vitamins and minerals. Most often cranberries are brewed with fruit drinks, jelly, juices, make various blanks with sugar, the leaves of this bush are added to the tea! An interesting fact - cranberry berries can easily be stored until the next harvest in fresh form, if they are placed in wooden barrels filled with water. In the early 17th century in England cranberries were called "bear berries", as often people watched as it was eaten by bears. And her name was berry-crane, it is due to the type of the cranberry flower - it reminds the neck and head of the crane. Cranberry mousse, which we offer to try, has a very rich taste and aroma, the taste turns sour-sweet and viscous. For preparation it is necessary to take a glass of ripe berries and a glass of sugar. To thicken the mousse we will use semolina, as a result, the mousse is very delicate and a bit like a thick jelly. The main secret of cranberry mousse is to introduce a manga so that it is not a lump and then you will get a delicious and very useful dessert!

Cooking mousse from cranberries Berries of cranberries are very useful, they are just a pantry of all kinds of vitamins and minerals. Most often cranberries are brewed with fruit drinks, jelly, juices, make various blanks with sugar, the leaves of this bush are added to the tea! An interesting fact - cranberry berries can easily be stored until the next harvest in fresh form, if they are placed in wooden barrels filled with water. In the early 17th century in England cranberries were called "bear berries", as often people watched as it was eaten by bears. And her name was berry-crane, it is due to the type of the cranberry flower - it reminds the neck and head of the crane. Cranberry mousse, which we offer to try, has a very rich taste and aroma, the taste turns sour-sweet and viscous. For preparation it is necessary to take a glass of ripe berries and a glass of sugar. To thicken the mousse we will use semolina, as a result, the mousse is very delicate and a bit like a thick jelly. The main secret of cranberry mousse is to introduce a manga so that it is not a lump and then you will get a delicious and very useful dessert!

Ingredients:

• Cranberry fresh 1 tbsp.
• Sugar 1 tbsp.
• Groats manna 3 tbsp. l.
• Water 3 tbsp.

Instructions

• Step 1 To prepare the mousse will need a glass of sugar, a glass of cranberries and semolina.
• Step 2 Cranberries are well washed and mashed by a wooden masonry, adding 2 tablespoons of boiled water.
• Step 3 Then, squeeze the berries well through the cheesecloth, put the juice in the refrigerator.
• Step 4 Put the remaining berries in a saucepan and pour 3 cups of water and boil for 5 minutes.
• Step 5 Then drain the broth.
• Step 6 Bring to a boil and add semolina, stirring constantly so that there are no lumps. Boil the croup on low heat, stirring for 15-20 minutes.
• Step 7 Add sugar, bring everything to the boil and remove from heat.
• Step 8 Pour in the cooled juice.
• Step 9 Whip the whisk with a whisk, so that it slightly increases.
• Step 10 Pour the mousse in glasses or kremankami and put in the refrigerator for 2-3 hours. Before serving, decorate with fresh cranberries.