Boil the water with sugar and lemon juice. In a thin stream, while stirring constantly, pour in the semolina. Boil 4-5 minutes on low heat, stirring continuously.
After removing from the fire, place the container with cream in a second, larger bowl with cold water and then beat the cream with a whisk or mixer until you get a fluffy mix.
Pour it into dessert bowls, on the bottoms of which you've placed jam. You can optionally top it with jam too. Sprinkle with cinnamon and cool the cream in the refrigerator.