Creamy Strawberry Semolina Mousse (No Gelatin)

Hearty strawberry mousse for a summer breakfast. I recently promised to post a second recipe for strawberry mousse made without gelatin. The density of the mousse here is given by semolina, or rather viscous semolina porridge with milk. The main thing is to boil the semolina well so that it is not felt in the finished mousse. Otherwise, the dessert will be very similar to ordinary strawberry semolina porridge. Therefore, to make the mousse more delicate in texture, it is better to beat the prepared strawberry-semolina mass with a blender. It will crush the grains of semolina and they will not be felt.
cook time: 3h 15 min
Liam Carson
Creamy Strawberry Semolina Mousse (No Gelatin)

Nutrition Facts (per serving)

79
Calories
2g
Fat
15g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Strawberry 300 g
Milk 250 ml
Sugar 40 g
Semolina 2 tbsp
Mint to taste

Decoration:

Strawberry 50 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare strawberry mousse with semolina without gelatin, we will need: ripe aromatic strawberries, milk, semolina and vanilla sugar.

Step 2

Step 2
Combine milk with semolina and cook thick semolina porridge over low heat with constant stirring.

Step 3

Step 3
Cool semolina porridge. It will thicken even more as it cools. To prevent the surface of the porridge from becoming covered with a film, it is advisable to cover the saucepan with a lid or cover it with cling film “in contact” with the porridge.

Step 4

Step 4
Wash the strawberries, dry them and remove the stems.

Step 5

Step 5
Place strawberries in a blender bowl.

Step 6

Step 6
Add powdered sugar.

Step 7

Step 7
Blend until smooth. If you are using frozen strawberries, defrost them first. And in this case, beat the longer, the better. If desired, the finished strawberry puree can be rubbed through a sieve to remove small seeds.

Step 8

Step 8
Add semolina porridge to strawberry puree.

Step 9

Step 9
Beat with a mixer until the mixture becomes pale. If you decide to leave the seeds and not rub the puree through a sieve, then to make the mousse more delicate in consistency, you can use a blender instead of a mixer.

Step 10

Step 10
Pour the mousse into bowls and refrigerate for 2-3 hours.

Step 11

Step 11
Before serving, garnish the mousse with strawberries and mint. Bon appetit!

Additional rubrics

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