Puree the raspberries with 100 ml of water. Put 1 liter of water in a large saucepan and bring the mixture to a boil. Mix the semolina with the sugar. When the berries boil, reduce the heat and add the semolina and sugar mixture, stirring constantly. The porridge has to boil again and then simmer on a low heat for about 5 to 10 minutes.
Then remove the pot from the plate and let it cool down in a water bath.
When the porridge is lukewarm, beat well with the electric hand mixer, as if you were about to make whipped cream. The dark red pulp then finally turns pink and grows by almost half due to the air bubbles. Now let it cool down thoroughly and solidify.
This foam is traditionally made with cranberries, but you can also make it with all other berries.
My Finnish roommate told me that it would then be eaten with fresh whole milk.
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