Vispipuuro - Whipped Semolina Pudding

July 10, 2019

Vispipuuro - Whipped Semolina Pudding

Exploring the flavors of Finland for this months Eat The World recipe challenge, hosted by CulturEatz, has been a lot of fun. I love the taste of rye flour, root vegetables, and especially this lingonberry pudding which is somewhere between breakfast and dessert.

Since lingonberries aren't readily available in the US I went with the jam I was able to find locally and omitted the sweetener. Don't use an immersion blender in place of the beater, it won't get the pudding as light as it should be.

Some other optional, though non-traditional toppings, are craisins, raspberries, blueberries, more lingonberry jam, whipped cream, sliced almonds, or chopped pecans.

1 (14.1 oz.) jar Lingonberry jam
2 c. water
1/2 c. farina or semolina

Milk or heavy cream to serve

Combine the water and jam and bring to a gentle boil. While stirring with a whisk, slowly pour in the semolina. Keep stirring to avoid clumps.

Cook and stir for 10 minutes until thick and dark. Remove from the stove and pour the pudding in to heat proof bowl and allow to cool to room temperature.

When the pudding is cool beat with an electric mixer until doubled in size and light in color. Place in an air tight container and chill until cold, about 4 hour or overnight.

Spoon in to a bowl and top with milk or cream and enjoy!

Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!