Manca is idolized only in Russia, but even a relative from Italy praised the exquisite dessert of semolina cereals.

We know that many people do not like semolina cereals because of unpleasant associations with kindergarten. Like, overeat this porridge as a child, and now for any mats will not cook it. Although this product has not received the most pleasant fame, we treat it with respect. Here, for example, mousse He became our favorite among the dishes.



Our goal today is to prove that semolina has the right to return to the daily diet of every person. And for this, it is not necessary to simply cook manka on milk. So why not cook something more interesting? Share the recipe!

To prepare a berry mousse from manca, you do not need to have special culinary skills. And you will need a little food: semolina and any compote to your taste. In addition, this dessert will not work without using a blender. The rest is pretty simple. Let's start cooking!



The ingredients

• 1 litre compote
• 4-5 tbsp semolina
• coconut

Preparation

1. In a pot with a thick bottom pour compote, after draining through a sieve all the fruits or berries, and put it on the stove. Bring the liquid to a boil.
   
   
   
   
2. Then gradually add semolina to the seething compote. After adding each spoon, mix the mixture thoroughly. Next, boil compote on an average heat for 5-7 minutes, stirring the liquid from time to time. Outwardly, the mixture will resemble jelly.
3. Remove the pot from the fire and slightly cool the semolina compote. Then whip the mass at the maximum power of the blender for 10 minutes. During this time, the mixture may lighten slightly (it depends on the taste of the compote from which you cook), it will become airy and thick.
   
   
   
   
4. Pour mousse from the semon on the cremancas and send to the refrigerator for at least 2 hours until completely cooled. But it is best to prepare dessert in the evening, so that during the night it is completely stabilized. If you wish, decorate dessert with coconut shavings.
   
   
   
   

If you do not want to spend extra time and make fresh compote, there is a working life hack. Can we go fast? boil And get a great base for mousse. And if you are not afraid of experimentation, try to make a dessert based on any other drink. What do you think will happen?

I love cereal for its versatility. For example, I like to replace some of the flour with it while making cakes or cupcakes. It is also great for tophniks: I add it instead of ground oatmeal.



I know that a lot of people add manka to the cheesecake. We especially like this interpretation in the form of delicate curd cakes cooked in the oven. We share the recipe at the link.

Manca goes particularly well with citrus fruits. In winter, such baking is more relevant than ever. Here's our recipe for delicate orange muffins.

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By the way, semolina can be used not only as an independent ingredient. With its help, experienced housewives deftly replace paper for baking, using a method called the “French shirt”. Exactly how it works, read the link.

Do you like semolina? It will be great if you share your favorite recipe with this product. Let me know when you make our berry mousse of manca!