Red Current Semolina Mousse

For some reason or other I don't think people in other countries apart from Eastern Europe and the former USSR countries use semolina as much as we do. I'd like to show those of you who don't know this food how easy and delicious it is. In Latvian it is called "debesmanna" which literally means "manna from heaven" (mostly I believe because semolina is called "manna" in Latvian and also in Russian).
Let's start with some red currants. I personally am not a fan. There is no other way apart from mousse that I could ever eat these sour berries. (I might blame my Mom who ate truckloads of those when she was pregnant with me but sadly I am beyond the age when one is entitled to blame their parents, my dislikes are mine and I own them.)
So let's start by picking the berries. You can pick them with the stems, don't bother cleaning them, a little rinse under the tap is all it takes.

I can't tell you exactly how much you are going to need - but know this - the amount in the picture? Waaay too much. You can use any berries, syrups, jams, whatever you have handy.
Put the berries in some water - for the sake of an argument let's say two litres Boil them until the water gets pink and the berries get pale. (Unless you've chosen blueberries - you might not live to see them pale).

Now strain. (Don't strain yourself, just the berries.)

Now you've got some very sour juice (or not sour at all if you've been indulgent and used, let's say, raspberries).

I suggest you try just a bit - if it's very strong you absolutely must add water or you'll end up with something nasty. At this point you have to make something that seems fit to drink. Not too mild though but drinkable. So add sugar. Lots of it. I used two full cups. You might not need as much if you used sweeter berries or perhaps no sugar at all if you used some jam or other preserves (I don't recommend pickles or meat preserves for this type of dessert). Just experiment with the "juice" until it seems pleasant to taste. Now get it to boil and add semolina.

Now this is where it gets tricky (I bet you could see it coming, the trickiness I mean). I can't tell you exactly how much semolina you will need. It depends on so many factors, sometimes it even seems to depend on whether it's rainy or not or whether I am angry or happy. This time I used 19 tablespoons and it was just right. You must never pour semolina in a hot liquid from a cup or something, it will definitely get lumpy and you don't want that. You have to strew it from a spoon kinda like sowing seeds. (No, that can't be right. I have never nor have I ever seen anyone else sow seeds from a spoon.) As for the amount - the liquid has to get thicker but not thick like glue because semolina will swell. If you will add too much the mousse will be heavy and not frothy. So just add semolina intuitively and in a couple of minutes you will see. It will thicken. If you see that it's more liquid than thick, add some more semolina. Stir so it doesn't burn and boil for some 4-5 minutes. This is how mine looks. You might get some idea of the thickness from the picture.

Now let it cool. It has to be warm when you beat it but not hot. And not cold. See how pink it looks?

Now the magic part - take out your mixer and beat it for full five minutes. I just count to 300, works either way. I have a hand-held mixer that gets very hot after five minutes, and I don't recommend going on if that should happen to yours as well. And anyway, five minutes are enough.
Look at that dreamy frothiness! It's - I can't believe it - it's manna from heaven!

Now don't get discouraged by my lengthy and incomprehensible instructions, just try it if you haven't. You eat it with milk!

Oh, I could live on it! Ah, in fact I am. I have a full pan of it and it's too hot to cook anything else.