Semolina blackcurrant mousse with vanilla sauce

Bring milk to a boil and set aside. In a heatproof bowl, beat egg yolks and sugar until light and airy. Stirring, slowly add in the hot milk. Add vanilla sugar. Continue stirring over steam for a few minutes until thickened.

Heat water in a saucepan, add jam, sugar, vanilla sugar, and ginger. Bring to a boil, stirring. Continue stirring (best with a whisk) and slowly add in the semolina. Remove from heat, stir until thickened. Cool to room temperature, then beat until light and airy. Serve chilled with vanilla sauce.