Cherry Semolina Mousse

by Editorial Staff

Delicate semolina-based mousse with cherry juice.

Summary

Cook Time	1 hour 30 minutes
Total Time	1 hour 30 minutes
Course	Dessert

Ingredients

Semolina – 0.5 cups
Cherry juice – 1.5-2 cups
Sugar – 1.5 cups
Water – 2.5 cups

How to make semolina cherry mousse:

Instructions

Pour water and half a glass of juice into a saucepan. I use juice drained from canned cherries, I have it sweet and sour. Bring to a boil. Pour in the semolina. Reduce heat to low. Cook for 20 minutes, stirring so that the porridge does not burn. (Better to use a divider or a heavy-bottomed saucepan.)
Add sugar, mix. Bring it to a boil again and turn it off. The amount of sugar depends on the acidity of the juice. We cool the porridge to a warm state, it should not freeze and take in a piece.
Pour the porridge into a bowl and add the juice chilled in the refrigerator. This serving will take 1-1.5 cups of juice, depending on your taste. Beat for about 10 minutes. If the mixer overheats, you can take a break. The taste of the mousse can be adjusted. If you want to sweeten it, add the powdered sugar while whisking. If sour, add more juice or a little citric acid.
This is what the finished semolina cherry mousse looks like. We lay it out in portioned vases, glasses, or glasses. Cool the cherry mousse in the refrigerator.

Enjoy your meal!

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.