Semolina mousse with cherry compote
easy
45 mins
45 mins
Ingredients
- 2 sheets Gelatine
- 250 ml Milk
- 30 g Butter or margarine
- 120 g + 3 tablespoons sugar
- 50 g Wheat semolina
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 250 g Whipped cream
- 400 g Sour cherries
- 25 g Cornstarch
- 300 ml Cherry nectar
- 1 knife tip Cinnamon
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak gelatine in cold water. Bring milk, fat and 60 g sugar to the boil. Stir in semolina and let it simmer for about 2 minutes at low heat while stirring. Squeeze the gelatine well and dissolve in the hot semolina. Stir in lemon peel. Pour the mixture into a bowl, place in a cold water bath and let it cool down to room temperature while stirring.
- 2
Whip cream until stiff, fold into the semolina. Cover and put in a cool place for at least 4 hours. For the compote, wash the cherries, drain and stone them. Mix the starch with some juice until smooth. Boil up the rest of the juice, 60 g sugar, cherries and cinnamon. Stir in the starch and let it simmer for about 1 minute while stirring. Let it cool down. For decoration, melt 3 tablespoons of sugar in a flat pan to a golden yellow caramel. Using a fork, draw thin lines of caramel criss-cross on an oiled piece of aluminium foil. Leave to cool and break into pieces. Cut off the mousse with a tablespoon of cam dipped in hot water.
- 3
Stir in the starch and let it simmer for about 1 minute while stirring. Let it cool down. For decoration, melt 3 tablespoons of sugar in a flat pan to a golden yellow caramel. Using a fork, draw thin lines of caramel criss-cross on an oiled piece of aluminium foil. Leave to cool and break into pieces. Cut off the mousse with a tablespoon of cam dipped in hot water. Serve with cherry compote. Decorate with caramel and balm
- 4
waiting time approx. 4 hours
Nutrition Facts
610 kcal
80 g
29 g
7 g
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