Whipped semolina with whipped cream
In the old days, semolina whipped until light and foamy – and pink! – with cranberry juice was a food for celebrations, while today it is a simple and tasty dessert.
about 0.25 l of cranberries
0.5 l water
1 dl semolina
1-1.5 dl sugar
0.25 l heavy cream
0.5 tsp vanilla sugar
suitable quantity of fresh wild berries: bilberries, strawberries, raspberries, etc.
Add a dash of water to keep the cranberries from sticking to the bottom of the pan and cook down, press the juice out of the skins. Add water to the juice and sugar to taste. Bring the juice to the boil and add the semolina, stirring continuously. It shouldn’t be either too thick or too thin. Add water or juice to thin the consistency. Once cool, whip into a foam.
Whip the cream with sugar and vanilla sugar.
Fill dessert dishes three-quarters full with the semolina foam, sprinkle with fresh whole berries and top with a generous amount of whipped cream.