Strawberry mousse with semolina without gelatin

Step-by-step preparation

Cooking time: 3 hr 15 mins

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.

2. STEP 2

   

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

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.

4. STEP 4

   

   Wash the strawberries, dry them and remove the stems.

5. STEP 5

   

   Place strawberries in a blender bowl.

6. STEP 6

   

   Add powdered sugar.

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.

8. STEP 8

   

   Add semolina porridge to strawberry puree.

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.

10. STEP 10

    

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

11. STEP 11

    

    Before serving, decorate the mousse with strawberries and mint. Bon appetit!

Comments on the recipe

Veronica

15.12.2023

4.9

I noticed this recipe back in the winter. There were no strawberries, only frozen berries. But I never made this mousse. And when fresh strawberries appeared, I immediately remembered this recipe and prepared it))) The dessert is prepared simply and quickly. The only thing is that you need to wait a little for the semolina to cool down. I beat everything with an immersion blender, but did not grind the strawberries through a sieve. As the author advises, thanks to the blender, the seeds in the strawberries are not felt. The mousse turned out very tender and very, very tasty!!! Semolina porridge is not felt at all. What a great recipe for kids! Semolina porridge, milk, strawberries and sugar. Nothing extra! And what a great result))) I’m very glad that I found this recipe. I already want to try making this mousse with other fruits. Maria, thank you for this recipe! This is how my mousse turned out

daria-chernysh

15.12.2023

4.7

Thank you very much for the recipe without gelatin, otherwise sometimes you just don’t want to bother with it!

A L

15.12.2023

4.9

As I remember, semolina porridge was cooked like this: semolina was added into boiling milk in a thin stream, stirring constantly. I’ve never heard of cereal being poured into cold milk and semolina porridge being cooked. Maybe now the semolina is “super new”, but what’s in stores is ordinary , as in the USSR. And the recipe is not bad

A L

15.12.2023

4.9

I did this, but without the berries.. I didn’t like it.. it’s not a mousse, but whipped semolina, of course you don’t feel like it was porridge, who doesn’t know.. BUT mousse for me is an airy and porous product.. In general, nonsense.. a lot troubles - cook - cool - beat. Real mousse, white berries and sugar, there will be an airy, light magical mousse

Veronica

15.12.2023

4.9

Maria, thanks to A L, drew attention to the recipe for this mousse. I think it must be very tasty!!! The only thing is that there are no strawberries now, but there are frozen red and black currants and cherries. Can you try making a mousse with semolina with these berries? Thank you!

Faith

15.12.2023

4.6

What a delicious breakfast I had today! I prepared the strawberry mousse the night before and put it in the refrigerator. In the morning I didn’t have to bother with cooking, breakfast was already waiting for me! Delicate, cool, beautiful... and not at all like porridge. As the author advised, you just need to beat all the ingredients well with a blender, which is what I did. I got a real mousse, but I didn’t feel the semolina at all!