Mousse aérienne de semoule aux canneberges sauvages et lait frais

Instructions

1. Crush cranberries in pot, simmer with water for 5 minutes, and strain out ruby juice.
2. Return juice to pot, stir in sugar and bring to rolling boil.
3. Whisk in semolina in a steady stream to avoid lumps.
4. Simmer on low for 5-7 minutes until porridge thickens.
5. Cool to room temperature, then whip with a mixer on high for 8-10 minutes until pale pink and tripled in volume.
6. Serve in bowls drowned in cold milk.