Around Finland, Bakery, Recipes
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Vispipuuro: Finnish Lingonberry Porridge – Pink Food!

I didn’t know lingonberry until I came to Finland. I didn’t even know its existence. I ate it for the first time on my second day in Helsinki, as a sauce for a savoury dish (can’t remember what the dish was hmm…). After that my relationship with lingonbery has been quite formal with mutual respect!

 

 

Well first things first: when I say “porridge” here, don’t expect that gooey food that reminds me of sick days. I am really not a traditional porridge person. Geez, especially not in the mornings. But this is something else. This is a semi-bitter (thanks to lingonberries) dessert.

 

 

The name “vispipuuro” comes from “vispilä” which is the Finnish word for “to whisk”. And so as you can guess, the making of this porridge dessert involves a lot of whisking. If you have some heavy arm muscles or if you want to make some heavy arm muscles, then you can certainly whisk by hand but I recommend electric whisk. Or at least, that was the wish of my tiny arms.

 

 

I like this porridge dessert as semi-bitter but if you have a sweeter tooth, you can add more sugar and decrease its bitterness. Also, if you cannot find lingonberries where you are but if you have other kinds of berries, this porridge dessert works well with those too. Enjoy!

 

Ingredients:

 

Difficulty:  ★☆☆ (Easy)
(serves 4)
(adapted from Myllyn Paras)

 

Printable PDF-recipe (no photos)

 

7 dl. / 3 cups minus 1 tbsp and 1 tsp water in room temperature
4 dl. / 1 1/2 cups + 2 tbsp + 2 tsp frozen or fresh lingonberries (or other small berries, like blueberries or currants etc.)
1/4 tsp salt
1/2 dl / 3 tbsp + 1 tsp granulated white sugar
1 1/4 dl / 1/2 cup + 1 tsp semolina

 

Topping:
Coconut yogurt (for vegans)
Milk (non-vegans)
Lingonberries (or other berries you’ve used in the porridge)

 


 

1. In a medium pan, put water and lingonberries.

 

 

2. Put the pan on medium high heat and boil it for 10-15 minutes, until berries get really really soft, while whisking slowly every now and then.

 

 

 

3. Add salt and sugar and continue whisking a little.

 

 

 

 

4. Add semolina and again while whisking every now and then, cook the porridge for about 5 to 10 minutes, until it gets thick.

 

 

 

5. When the porridge is thick enough, transfer it to another bowl and let it cool for about 10 minutes.

 

 

 

6. Whisk the porridge in medium high speed with a hand mixer for about 5 minutes, until the porridge is smooth.

 

 

7. Divide the porridge between serving bowls or glasses and let it cool. You can eat it cooled like that or you can put it in the fridge for a few hours. I prefer the after fridge version because it gives the porridge an even thicker consistency and it also feels more refreshing to eat. While serving, put coconut yogurt or milk and some more berries. Enjoy!

 

 

 

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