Cherry Foam
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 10 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml juice, (cherry-apple juice) or other red, sweet juice
- 50 g semolina, (spelled semolina or wheat semolina)
Print Recipe
Pin Recipe Instructions
- This is a very simple recipe that can also be prepared the day before. I call it mousse aux cerices because it has the consistency of a fruit mousse.
- Bring the 500 ml of juice to the boil, pour in 50 g of semolina slowly while stirring. Let the mixture simmer for 5 minutes until it has a viscous consistency. Take the pot off the stove and let it stand for 5 minutes, then place it in ice water and whip the mass with an electric mixer, this takes 5-10 minutes. The color changes from red to pink and the mass doubles its volume. The cherry foam can be filled into small glasses and set overnight in the refrigerator.
- Just before serving, top up with chopped fruit and vanilla sauce or vanilla yoghurt.
- We have cashew cream with it and roasted pecans or walnuts as a topping.
- The fruit foam can also be eaten immediately after preparation, e.g. over a fruit salad.
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