December 27, 2010

Whipped Lingonberry Porridge

Remember the whipped berry rye porridge I made a few months ago? This lingonberry version is similar to that one, but much more traditional and one of my all time favourites in the Finnish cuisine. If you don't have lingonberries, you could use cranberries instead, I think that could work just as well. You can also make this porridge using berry juice or actual berries.

Lingonberries grow in abundance here in Finland, and my parents pick them every autumn by the bucketfuls. This is delicious eaten slightly warm with cold milk or cold the next day. In my family we often have it as a light meal, but you could try serving smaller portions as a dessert if you wish.

Whipped Lingonberry Porridge

700ml water
300ml lingonberry juice
sugar (to taste)
100g (dark) semolina

Bring the water and juice to boil. Add the semolina whisking continuously. Let simmer for about 10 minutes stirring every now and then. Let cool and whisk, using electric beaters, until light and fluffy. Serve with milk.