Cherry Foam

Summary

Ingredients

• 500 ml juice, (cherry-apple juice) or other red, sweet juice
• 50 g semolina, (spelled semolina or wheat semolina)

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Instructions

1. 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.
2. 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.
3. Just before serving, top up with chopped fruit and vanilla sauce or vanilla yoghurt.
4. We have cashew cream with it and roasted pecans or walnuts as a topping.
5. The fruit foam can also be eaten immediately after preparation, e.g. over a fruit salad.