Cream of Wheat Cranberry Mousse – Debesmanna
Farina, or cream of wheat is very popular in Europe. My childhood memories are filled with this creamy hot cereal which my adorable grandmother cooked for me. Here, in the USA I am following my family tradition of making a bowl full of warm creamy farina with speckles of dry fruits for my son. This breakfast is still his favorite.
This recipe from Saveur magazine caught my eye and I immediately recalled the time when I was enjoying a glass bowl of pinky mousse in a little café in Riga, the capital of Latvia. I hope you will like this airy dessert as I do.
This wonderful mousse with farina could be transformed into a more elegant dessert if it is served with a dollop of whipped cream. Make it in advance and enjoy it during a holiday season.
- 3 cups unsweetened cranberry juice (I used cranberry and pomegranate juice)
- 1/2 cup sugar
- 1/2 cup farina, or cream of wheat
- Milk, cream or whipped cream for serving (optional)
In a saucepan bring juice and sugar to a boil over high heat. Reduce heat to medium and stir in farina whisking constantly. The whisking is very important otherwise farina will be very chunky. Cook until thickened, for about 5 minutes. Transfer to a mixer bowl and whisk on medium-high for 12 minutes until the mousse thickens and doubles in volume. The mousse will change its color to light pink. Serve in bowls, pour milk, cream or whipped cream on top.
Fill serving glasses with dessert, cover with plastic wrap and refrigerate before serving.
Cook with pleasure and enjoy the world!