Semolina dessert with strawberry mousse Recipe
Semolina dessert with strawberry mousse is a simple, homemade sweet in a glass that’s a bit like Italian pudding, but in a very Polish version. Delicate, milky semolina is combined here with fruity mousse – a perfect end to dinner or a sweet snack for children. In season, it’s best to use fresh strawberries, and in winter frozen ones work great.
A nostalgic, homely dessert that combines classic Polish semolina with a light, fruity strawberry layer – simple to make, kid-friendly and easy to adapt to any season.
Chef's tips
For the smoothest texture, pour the semolina into really hot milk in a thin stream and whisk constantly. If you’re using frozen strawberries, drain off any excess liquid before blending so the mousse doesn’t turn too runny.
How to serve
Serve in transparent glasses to show the layers, topped with fresh fruit, mint and optionally a sprinkle of crushed biscuits or granola.
Ingredients
- milk cow’s or plant-based - 600 ml
- semolina about 6 tablespoons - 60 g
- sugar or to taste - 3 tablespoon
- butter for a creamier taste - 1 tablespoon
- fresh or frozen strawberries - 300 g
- sugar for the mousse, amount depends on the sweetness of the strawberries - 1.5 tablespoon
- lemon juice to boost the strawberry flavour - 1 teaspoon
- vanillin sugar optional, for the semolina - 1 teaspoon
- mint leaves for decoration, optional
Preparation
- Pour the milk into a saucepan, add the sugar and vanillin sugar (if using). Place over medium heat and warm until the milk is hot but not yet vigorously boiling.
- When the milk is hot, start sprinkling in the semolina in a thin stream, stirring vigorously all the time with a whisk or spoon to prevent lumps from forming.
- Cook the semolina over low heat for about 3–5 minutes, stirring constantly, until it thickens and starts to gently bubble. It should have the consistency of thick pudding.
- Remove the saucepan from the heat, add the butter and mix thoroughly until it melts. Taste and, if needed, add a little more sugar.
- Immediately pour the cooked semolina into 4 glasses or bowls, filling them to about 2/3 of their height. Smooth the surface with a spoon. Set aside to cool slightly.
- Wash the strawberries and remove the stems. If using frozen ones, thaw them first. Transfer the fruit to a tall container, add icing sugar and lemon juice.
- Blend the strawberries with a hand blender into a smooth mousse. Taste and sweeten more if needed.
- Pour a layer of strawberry mousse over the slightly cooled but still soft semolina in the glasses. If the semolina has already set firmly, you can gently loosen it with a fork so the mousse slightly blends into it.
- Place the desserts in the fridge for at least 30 minutes so they chill and set well.
- Before serving, decorate the top with mint leaves or a few slices of fresh strawberry.
Storage
Deser przechowuj w lodówce, przykryty folią spożywczą, do 2 dni. Kasza może z czasem lekko stwardnieć – przed jedzeniem możesz zostawić deser na 10 minut w temperaturze pokojowej, aby zmiękł.
