Vispipuuro is a traditional porridge that must be made at least once a year.
Vanilla whipped porridge is a delicious Sunday morning breakfast, but it is just as good for dessert. Mari Moilanen
As a sour berry, lingonberries are versatile and can be used comfortably on the side of savory dishes as well as for cooking sweet delicacies.
Vispipuuro is the first delicacy that comes to mind when thinking about lingonberry. This pink traditional delicacy, also called lappapuoro, is delicious for breakfast and as a snack.
It can be enjoyed cold from the refrigerator, but it is also delicious freshly whipped, slightly lukewarm with cold milk. This favorite porridge of Finns and Swedes has also had competitors, as it is also conveniently made from other acidic berries, such as currants and rowanberries.
Mari Moilanen with the instructions, it becomes a nice and delicious dessert offering. Porridge gets a delicious flavor from vanilla and caramel from coconut sugar. And, of course, a dollop of cream is poured into the bowl.
Vanilla whipped porridge
1/2 l lingonberries
1 liter of water
1 dl cane sugar
1 dl coconut sugar
1 vanilla pod
2 dl whole grain spelled semolina
1. Measure the water, lingonberries, split vanilla bean and sugar into the pot. Simmer for 15 minutes until the lingonberries have softened and broken down. Strain out the lingonberries and vanilla bean.
2. Boil the juice again, sprinkle semolina into the boiling liquid, whisking vigorously all the time. Let the porridge cook for about 4-5 minutes while stirring it.
3. Beat the porridge until fluffy with an electric mixer. Serve with sugar and whipped cream as a dessert.
Recipe: Mari Moilanen