Sea Buckthorn Mousse with Semolina

by Editorial Staff

A mousse with a rich sweet and sour taste, which is made from the simplest ingredients: sea buckthorn, sugar, and semolina. A little ground cinnamon for garnish – and you’re done!

Cook: 3 hour

Servings: 3

Ingredients

  • Sea buckthorn – 500 g
  • Sugar – 200 g
  • Semolina – 60 g
  • Ground cinnamon (optional) – 0.5 teaspoon
  • Water – 100 ml

Directions

  1. Defrost the sea buckthorn (if using frozen) and beat with a blender. A few berries, if desired, can be left to decorate the dessert.
  2. Rub the sea buckthorn mass through a sieve. It turns out about 400 ml of juice.
  3. Bring the amount of liquid to 500 ml by adding water.
  4. Add sugar and semolina to the juice.
  5. Bring to a boil and cook, stirring occasionally, for 3-4 minutes, until thickened. Remove from heat and cool slightly.
  6. With a mixer, beat the sea buckthorn mass for about 5 minutes until a smooth, more homogeneous, and fluffy mass.
  7. Pour the cream into bowls or glasses and refrigerate for 2-3 hours.
  8. If desired, sprinkle the finished dessert with ground cinnamon and garnish with sea buckthorn berries. Enjoy your meal!

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