Mousse "Pink Clouds"

100 g canned apricot puree

2 Art. l. semolina

1-2 Art. l. krasnosmorodinovogo or raspberry syrup

Connect with apricot puree 300 ml of water, put on fire and bring to a boil, then pour a thin stream of semolina and cook for 15 minutes, stirring constantly, add the syrup to cool mousse.

Whipping mass within 5-10 minutes until a fluffy foam, put into the refrigerator, so that it is well cooled, then beat until a stable foam.

Put mousse "Pink Clouds" in vases and place berries or desired.