Lingonberry and Blackberry Mousse
Baking and Desserts | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
5
🍽️ Servings
5
Description
Lingonberry and Blackberry Mousse
Ingredients
- Lingonberry - 7.1 oz
- Serviceberries - 1.8 oz
- Sugar - 8.8 oz
- Semolina - 4 tablespoons
- Water - 15 fl oz
Step by Step guide
Step 1
Squeeze the berries by hand to remove excess juice. We won't need it later.
Step 2
Boil the resulting berry pulp in water (450 ml) for 10–15 minutes.
Step 3
Strain the resulting berry broth to remove the berries. Discard the berries as they will not be used in further preparation.
Step 4
Add sugar (250 g) to the berry water and boil until it reaches a boil and the sugar is completely dissolved.
Step 5
Carefully add the semolina to the boiling sugar-berry syrup, stirring regularly to prevent lumps from forming. Cook for 10–15 minutes.
Step 6
Cool the resulting thick mixture and whip it thoroughly with a mixer for about 10 minutes until the mass lightens and becomes elastic and thick.
Step 7
Pour the resulting mousse into molds (100–150 ml, as the mousse is very rich and sweet, you won't eat it in large quantities) and place it in the refrigerator for 2–3 hours.
Step 8
The mousse pairs very well with nuts.
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