Cranberry Mousse

Mash the cranberries into a purée using a potato masher.

Extract the juice by pressing the cranberry purée through a fine-mesh colander (or squeeze the juice through a double layer of cheesecloth).

Place the pulp in a saucepan and add 400 ml of water. Bring to a boil and cook for 5 minutes.

Strain the liquid, discard the pulp, and return the broth to the saucepan. Add the sugar, stir to combine, and bring to a boil.

Pour the semolina into the boiling liquid in a thin stream, stirring constantly.

Cook for 5–7 minutes, stirring occasionally.

Let cool until just warm, then stir in the reserved cranberry juice. Beat thoroughly with a hand mixer until the mixture turns noticeably lighter and doubles in volume. Refrigerate for 2–3 hours (or overnight).

Spoon the cranberry mousse into individual glasses or dessert cups and pour cold milk over the top.