Christmas porridge whipped into Arto Rasta is a real luxury dessert.
Vispipuuro is seasoned with Christmas spices in Arto Rasta’s recipe. Adobe Stock / AOP
Porridge is undoubtedly the hit food of December, and various Christmas porridges are sold all over Finland.
Delicious porridge is also made in the home kitchen.
Top chef Arto to Rasta lingonberry porridge is whipped until fluffy and served with coconut-vanilla sauce and meringue, which take the porridge to a new level. This is how delicious luxury porridge is created, just like Arto Rasta.
Whipped Christmas porridge, lingonberries and coconut-vanilla cream
Porridge:
3.5 dl of water
1.5 dl of lingonberries
1 cinnamon stick
4 star anise
1/4 teaspoon salt
1 dl sugar
0.5 dl semolina flour
1. Put water, lingonberries, cinnamon stick and star anise in a pot and boil for 8 minutes. Purée with a stick blender and strain the juice into another pot.
2. Boil the juice and add salt, sugar and semolina. Let it boil for approx. 10 minutes slowly, stirring all the time.
3. Cool the porridge by whisking until it is airy.
4. Portion the porridge into the serving bowl.
Coconut custard:
2.5 dl of coconut cream
0.5 dl of sugar
1/2 cinnamon stick
3 yolks
1. Split the vanilla pod, scoop out the inside and mix it well with the sugar and yolks with a whisk.
2. Boil the cream and whisk it into the yolk mass.
3. Cook the sauce in a steel bowl over a boiling water bath for 5-8 minutes, stirring all the time with a whisk, until the sauce starts to thicken.
4. Immediately remove the bowl from the hot water bath and cool.
Meringue:
3 proteins
150 g of sugar
rose pepper
1. Whip the sugar and egg whites until stiff.
2. Spread the meringue thinly on the baking paper. Crush rose pepper on the surface and dry in a 100 degree oven for 20 minutes.
3. Cool and serve.
Recipe: Arto Rastas
Whipped Christmas porridge can be served, for example, in a transparent glass. Wind Lindgren