Whipped Semolina Porridge with Black Currant

A very interesting Finnish dish is whipped semolina porridge (Finn. Vispipuuro) with berries. Of the berries, lingonberry is most often used, but in this recipe, we will replace it with black currant. There are only three ingredients – semolina, currants, and sugar, and the result is a delicious sweet semolina porridge that resembles a dessert.

Ingredients

Currant – 100 g + for serving
Semolina – 30 g (2 tablespoons)
Sugar – 50 g (2 tablespoons)

Directions

Measure out the required amount of currants, semolina, and sugar. Rinse the currants. If you have frozen currants, fill them with hot water for a couple of minutes. Then rinse the currants and drain the water.
Crush the currant berries with a crush (set aside some berries for decoration).
Place a fine metal sieve over an empty bowl, slightly larger in diameter than the bowl. Rub the currants through a sieve.
Set aside the resulting current puree, for now, you will need it later.
Transfer the currant cake to a saucepan, pour about 250 ml of water, put it on fire, and cook for 5 minutes after boiling.
Strain the currant broth through a sieve.
Add currant puree and sugar to the broth. Stir, return to heat, and bring to a boil.
Introduce semolina into a boiling liquid with sugar in a thin stream, stirring constantly. Then, without ceasing to interfere, cook semolina porridge for 2 minutes. Put a saucepan with ready-made semolina porridge in a bowl of cold water. Cool the porridge completely by periodically changing the water in the bowl.
Using a mixer or a blender with a whisk attachment, beat the semolina porridge with currants until it brightens and increases in volume. I beat for 5 minutes.
Put the whipped semolina porridge with black currant into glasses or bowls for serving.
Decorate with currant berries, chill in the refrigerator, and serve as a dessert or for breakfast.

Enjoy your meal!

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