Debesmanna Or Semolina Blackcurrant Mousse

• 2 1/2 cups fresh black currants
• 1/3 cup sugar
• 1/4 cup semolina
• 2 cups water
• 1 pinch gingerbread, spice mixture

1. Cook berries in water for about 8-10 minutes until they are soft.
2. Put the hot juice and berries through the sieve to press out of skins all the juice. Remove skins.
3. Bring together juice, sugar and spice in saucepan to boiling. Add semolina grain pouring in thin stream, stirring constantly and cooking for about 5 minutes, until thickened.
4. Let saucepan with the hot mousse cool in sink of cold water. When it is moderately warm, check the thickness. If it seems too liquid, stir in a pinch more semolina. If it seems too thick, pour in a bit of water. Then whip it with mixer until it becomes creamy and dark purple.
5. Serve it with milk immediately when it is still airy and creamy. Or allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.

fresh black currants, sugar, semolina, water, gingerbread

Taken from www.food.com/recipe/debesmanna-or-semolina-blackcurrant-mousse-523158 (may not work)