Debesmanna — Print Recipe — The Culinary Codex

A light, airy cranberry mousse whipped to cloud-like fluffiness, served cold with milk — Latvia's beloved pink dessert.

Ingredients

1 Simmer cranberries in water for 10 min until soft. Strain through a sieve, pressing to extract all juice. Discard skins.
2 Return cranberry juice to pot, add sugar and bring to a simmer.
3 Gradually whisk in semolina in a thin stream. Cook 5 min, stirring, until thickened.
4 Cool the mixture to lukewarm.
5 Beat with an electric mixer on high speed for 10-15 min until tripled in volume and pale pink and fluffy.
6 Spoon into bowls and refrigerate until cold. Serve with cold milk poured around the mousse.

Did You Know?

The name debesmanna means "heavenly manna" — referring to its cloud-like texture that seems to defy the humble ingredients.