Vispipuuro is a favorite childhood delicacy for many.
This whipped porridge is fluffy, not lumpy. Roni Lehti
Chef Risto Mikkola is one of the owners of the restaurant Local Bistro in Joensuu. About a year before corona Hans Välimäki was a guest chef at the restaurant.
– Hans obviously has a strong reputation all over Finland. The settings for Friday and Saturday were sold out in no time, says Risto Mikkola.
Välimäki made lingonberry whipped porridge as a dessert on his menu.
– Jälkäri was great. It had many different layers and layers in many different ways.
Mikkola decided to make his own whipped porridge version from an apple.
The basis of the porridge is, of course, apple juice, and a sour cream pudding is made as a companion. According to Mikkola, apple whipped porridge works well because it has acid, structure and crunch.
But there’s nothing to complain about in traditional whip pudding, or as they say in Mikkola’s childhood town Oulu, lappa puro.
Authentic whipped porridge is, of course, cooked from leeks, which are strained out after boiling in water. Sugar and semolina are added to the lingonberry juice. The finished porridge is cooled and finally whipped until fluffy.
This was the decisive difference with Välimäki’s whisk porridge. Namely, he whipped warm porridge, which made the foam much more velvety. On the other hand, cold whipped porridge becomes flaky.
Mikkola laughs and brags that he learned whisked porridge from the best teacher.
– You always have to be appropriately humble and listen to others.
Apple whipped porridge
1 l of apple juice
150 g of sugar
100 g mandarins
(siphon bottle and N2O propellant cartridges)
1. Boil the sugar and apple juice in a pot, add mandarins, stirring all the time. Cool down.
3. If you want, put the cooled pulp in a siphon bottle and add two N20 gas cartridges, shake well. When you squeeze the whipped porridge from the siphon bottle, press the trigger carefully.
Sour cream and vanilla pudding
300 g sour cream
200 g of whipped cream
1 vanilla pod
50 g of sugar
2 bay leaves
1. Split the vanilla pod and scrape the seeds out of the pod.
2. Put the chestnut leaves in cold water to soak. Boil the cream, sugar, vanilla bean and seeds in a saucepan.
3. Add the dissolved gelatin leaves and cool the mass to room temperature. Add sour cream to the mix, mix until smooth and strain into a container. Put in the fridge to set overnight.
Almond crumble
150 g wheat flour
50 g of almond flour