Boil the unpeeled potatoes soft in salted water. Let them cool down completely. To make the salad, peel the boiled potatoes and chop into fine cubes. ...
Dilute 200 ml of concentrated juice with water and season with sugar. Bring the juice to the boil and add the semolina while constantly stirring. Boil on low heat for about 10–15 minutes, until the semolina has expanded. The porridge must be rather liquid, like a soup, for making a mousse. Let it cool down a little and whisk into a fluffy foam with a mixer. Serve with cold milk and berries.
200 ml of cranberry juice
700 ml of water
150 ml of semolina
50 ml of sugar