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)

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.