The mousse is very airy and full of bubbles, which makes it light and delicate. The dessert tastes sweet and sour with a honey and nutty aroma, and you can't feel the taste of cereals. Nuts and fruits can be taken to your liking.
Squeeze the juice from the oranges (from 300-350 ml no more) and filter through a sieve.
Clean the plum from the skin, remove the bones and cut into small slices. One plum is left for decoration.
Lay out the slices of plums on the cremans.
In a saucepan or small saucepan, pour the orange juice and send it to the stove. Bring the juice to a boil over low heat.
In the boiling juice, pour a thin stream of semolina. Cook the grits on low heat, stirring constantly until boiling, 1 minute. Remove the pan from the heat.
Add 1-2 tablespoons of honey to taste and mix until it melts.
Pour the semolina mixture into the bowl of a mixer and whisk until the mass cools completely, 10 minutes. I whipped the mass for two sets, each for 5 minutes, so as not to overheat the mixer. The mass becomes light, airy with small bubbles and increases in volume.
Carefully, pour the fruit mixture into the cremans and send it to the refrigerator for 1 hour. During this time, the dessert will become more dense, but the airiness will remain.
Before serving, take the cream out of the refrigerator and decorate the mousse with plum slices, mint or Melissa leaves and fried in a dry pan, and chopped nuts.