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Vispipuuro — Finnish semolina and lingonberry dessert
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Source: https://recipheon.com/en/recipes/desserts/vispipuuro-finnish-semolina-and-lingonberry-dessert
About this recipe
Vispipuuro is a Finnish dessert of semolina and tart lingonberries, whipped after it has cooled completely. As you beat it, the thick porridge becomes paler and lighter, while this version keeps the small flecks of whole fruit. The frozen lingonberries go straight into the pot, so there is no need to thaw them first. Cold milk poured around the pink porridge softens its fruity flavor. These ingredients make four generous portions for dessert or an afternoon snack; allow about two hours for cooling before whipping.
Ingredients
For four portions with milk
300 g frozen lingonberries, also called cowberries, with no added sugar
750 g water
100 g dry wheat semolina
90 g white sugar
1 g salt
400 g milk, 3.5% fat, with 100 g for each portion
Steps
Prepare a pot with a capacity of about 2.5–3 liters. Add the frozen lingonberries and pour in all the weighed 750 g water. Measure the semolina, sugar and salt so that they are ready to hand. Keep the milk in the fridge until serving. There is no need to thaw the berries first.
Bring the water and lingonberries to a boil. Reduce the heat and simmer gently for about 5–7 minutes, until the berries soften and start to burst. Take the pot off the heat and carefully mash the berries with a potato masher or wooden spoon. Do not strain: all the pulp, skins and juice stay in the pot.
AI-generated Add all the sugar and salt, stir and bring the berry liquid back to a boil. Pour in the semolina in a thin stream, whisking constantly so that no lumps form. Cook over low heat for about 10 minutes, stirring frequently, including across the bottom, until the semolina is soft and the mixture has noticeably thickened. Keep all the contents of the pot.
AI-generated Transfer the porridge to a wide bowl and let it cool, stirring from time to time to help it lose heat evenly. Once lukewarm, cover and refrigerate. Allow about 2 hours in total for cooling; before whipping, the porridge should be completely cold, including in the center.
Beat the cold porridge with an electric hand mixer for about 5–8 minutes, starting at a lower speed. It should become paler, pink and noticeably lighter, with the beaters leaving delicate trails. Scrape the porridge from the sides of the bowl and mix briefly. Small flecks of lingonberry will remain in the finished dessert.
AI-generated Divide all the whipped porridge among four bowls. Pour 100 g cold milk into each portion, using all the measured 400 g. Serve immediately. Keep any porridge for later covered in the fridge and use it the next day, adding the milk just before eating.
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