Cherry Mousse

Fully thaw the cherries and drain all the juice into a separate container (you'll need it later).

Place the cherries in a small saucepan, add 400 ml of water, bring to a boil, and simmer for 5 minutes.

Remove the cherries with a slotted spoon and discard them.

Stir the sugar into the cooking liquid and bring to a boil.

Pour in the semolina in a thin, steady stream, stirring constantly.

Cook over low heat for 5–7 minutes, stirring occasionally.

Let cool until warm, then stir in the reserved cherry juice.

Beat well with a hand mixer until the mixture doubles in volume and becomes noticeably lighter in color.

Pour into dessert cups or glasses and refrigerate for at least 3–4 hours.

Garnish the cherry mousse with fresh berries if desired.