Fin­nish Whipped Por­ridge with Yo­gurt Cream

SERVES 10–12; Photo at right

SAVEUR - - Contents -

Ac­tive: 45 min. • To­tal: 8 hr. 45 min. In Min­nesota’s “Fin­nish Tri­an­gle,” vispipu­uro, a sweet, whipped, pud­ding-like por­ridge, is some­times made with a tart wild fruit called the high­bush cran­berry. Clas­sic ver­sions also use lin­gonber­ries, red cur­rants, or con­ven­tional cran­ber­ries. Cran­ber­ries con­tain nat­u­ral pectin that helps to thicken the fruit juice; the ad­di­tion of starchy fa­rina al­lows the syrupy juices to be whipped to a tangy mousse that holds soft meringue-like peaks. The au­thor ad­vises that you use frozen berries rather than fresh, as they break down much more quickly into juice.

FOR THE CRAN­BERRY TOP­PING: 2 cups (8 oz.) frozen cran­ber­ries, thawed slightly and sliced in half 3 Tbsp. sugar 1 Tbsp. maple syrup 1 Tbsp. fresh lemon juice

FOR THE PUD­DING: 6 cups (24 oz.) frozen cran­ber­ries 2 Tbsp. finely grated fresh ginger ½ cup sugar ½ cup fa­rina (cream of wheat) ¼ tsp. kosher salt 3 Tbsp. fresh lemon juice

FOR THE YO­GURT CREAM: 1 cup heavy cream 1 Tbsp. plus 1½ tsp. sugar ¾ cup villi (Fin­nish yo­gurt), or sub­sti­tute whole-milk yo­gurt

1 Pre­pare the cran­berry top­ping: Put the halved cran­ber­ries in a medium bowl. Add the sugar, maple syrup, and lemon juice, and toss well. Set aside to mac­er­ate for 2 hours. (Mix­ture can also sit cov­ered overnight.)

2 Mean­while, make the pud­ding: In a large sau­cepan over medium-high heat, com­bine the cran­ber­ries, ginger, and 3 cups of wa­ter and bring to a low sim­mer. Cook, crush­ing the cran­ber­ries once or twice with a potato masher to ex­pel their juice, un­til the skins have popped, about 10 min­utes.

3 Set a fine sieve over a large liq­uid mea­sur­ing cup. Add the cooked cran­ber­ries and drain, press­ing with the back of a la­dle to ex­pel the juice, un­til you have 3 cups.

4 Rinse out the sau­cepan and re­turn the juice to the pan. Add the sugar, fa­rina, and salt and cook, whisk­ing, un­til the fa­rina is swollen, about 3 min­utes. Stir in the lemon juice. 5 Trans­fer the mix­ture to a wide bowl to cool slightly. Once no longer steam­ing, cover with plas­tic wrap, press­ing it down against the sur­face of the mix­ture. Re­frig­er­ate at least 4 hours or up to 1 day.

6 Mean­while, make the yo­gurt cream: In the bowl of a stand mixer fit­ted with the whisk at­tach­ment, com­bine the cream and sugar. Whisk on medi­umhigh speed un­til stiff peaks form. Re­move the bowl and stir in the yo­gurt, then re­frig­er­ate un­til well chilled.

7 Trans­fer the cran­berry pud­ding mix­ture to the mixer and whip un­til the mix­ture holds stiff peaks and looks about three shades lighter, sim­i­lar to the tex­ture of meringue.

8 To serve, di­vide the pud­ding be­tween 8 bowls and top each with a dol­lop of yo­gurt cream and some mac­er­ated cran­ber­ries.

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