Here is a refreshing dessert perfectly paired with fresh summer berries from Maria Depenweiller's new cookbook, Russian Cuisine. You can eat it while discussing the virtues of Checkhov versus Munro. 

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This light, festive looking dessert can be enjoyed with heavy cream and fresh berries. Add some mint leaves to the garnish for an extra splash of colour.

1/2 cup (125 mL) fresh cranberries

2 cups (500 mL) water

1/2 cup (125 mL) + 2 tsp (10 mL) sugar

1/4 cup (60 mL) Cream of Wheat

1/2 cup (125 mL) heavy cream or whipping cream (approx.)

6 fresh mint leaves (optional)

Place the cranberries in a small saucepan, crush them with a potato masher or fork, add water and sugar, bring to a boil and cook 3 to 4 minutes. Using a slotted spoon, transfer the cranberries to a ceramic or plastic dish and reserve the cooking liquid in the pan. Metal dishes are not suitable as they oxidize the cranberries and give the mousse an off-taste.

Mash the cranberries well and use a fine sieve to separate juice from the skins and seeds. Add the juice to the saucepan with the reserved cooking liquid. Bring to a boil and gradually add the Cream of Wheat, stirring constantly to make sure there are no lumps. Continue stirring and cooking on low heat for 12 minutes.

Pour the thickened cranberry liquid into a ceramic or plastic dish. Using a handheld electric mixer or a whisk, beat until liquid becomes light pink, increases in volume about two to three times and forms stiff peaks. This will take about 12 minutes.

Spoon the mousse into serving dishes, garnish with some heavy cream or whipped cream and mint leaves and serve right away.

Makes 6 servings

Cooking time: 40 minutes

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About Russian Cuisine:

Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that spans through 11 time zones and brings together more than 180 ethnic groups. Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding of the foods that are now known as classical Russian dishes. Through the words of native Muscovite, Maria Depenweiller, who was born and raised in Moscow before immigrating to Canada, the book covers not only Russian cooking methods such as the Russian oven samovar, but also the impact of Russian politics on its food. Discover how the Soviet Revolution impacted Russian eating habits. Or how the Russian tea drinking tradition got started. Learn about the home cooking of the Russian Empire and try schi and rasstegai. Delight your guests with marvelous assortment of zakuski or ant hill torte from the classical Soviet cuisine. Complete the experience with suggested reading from the literature Russian classics and music accompaniment to match the mood. From table settings, to backyard gardens and pantry items, this book teaches you everything you need to know about Russian food.