Put the apple juice in a saucepan. Once it starts to boil, reduce the heat and add the semolina little by little, stirring constantly.

Boil for two minutes, stirring constantly and turn the heat off.

Add the sugar, lemon juice and vanilla and stir. I take it off the fire and let it cool, stirring occasionally.

In a pan put a little vegetable oil and grated ginger and sauté it a little. Turn off.

Whip the cream to make whipped cream.

Mix the jam well with the ginger and red pepper.

In another bowl, mix the cream with the whipped cream and stir by folding.

Distribute cream and jam in glasses and rub a little lemon on top.