Vispipuuro
Traditional Finnish berry semolina porridge, whipped into a light pink cloud and served cold with milk.
Ingredients
- water700 ml
- puréed lingonberry200 ml
- sugar100 g
- salt0.25 tsp
- semolina70 g
- milk for serving400 ml
Instructions
Measure out 700 ml water and 200 ml lingonberry purée; pour them into a pot and bring to a boil. Cook for 3 minutes.
Strain the berry liquid through a fine sieve if you want a smooth texture, and return it to the pot.
Bring the liquid back to a boil, add 100 g sugar and 0.25 tsp salt, and stir until dissolved.
Pour in 70 g semolina in a thin stream, whisking constantly to prevent lumps from forming.
Cook the porridge over low heat for 10 minutes, stirring often, until it thickens.
Transfer the porridge to a wide bowl, cover, and chill in the refrigerator for at least 2 hours: it must not be whipped while warm.
Whip the fully chilled porridge with an electric whisk for 10–15 minutes, until it lightens in color and turns fluffy.
Divide the vispipuuro among 4 serving bowls and serve with 400 ml cold milk.
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