Vispipuuro means “whipped porridge” in Finnish and is a dessert porridge made of wheat semolina and berries whisked to an airy, almost whipped cream consistency. Traditionally, the ingredients are semolina wheat (a coarse grind of durum wheat, a milled grain staple used throughout Europe) and lingonberry, but this dish has variations. Other berries and fruits that can be used are cranberries, currants, apricots, gooseberries, and strawberries etc. Lately, I have replaced wheat semolina with spelt semolina.

Vispipuuro (Finnish “whipped porridge”), russedessert (Norwegian), vispgröt/klappgröt/klappkräm (Swedish name) or mannavaht (Estonian name) is a sweet, wheat semolina (manna) cold porridge made with berries, usually lingonberries.

In Sweden, it’s usually made by adding lingonberry cordial to the water in which the semolina is cooked, as the texture is supposed to be smooth, so you don’t want little bits of berries in the porridge. Alternatively, the berries are strained out before the semolina is added. After the mixture has cooled down, the porridge is vigorously whipped to a light, mousse-like consistency. Alternatively, the pot the porridge was made in, can be put in the kitchen sink, partially filled with cold water and whisked it in the pot, so it cools down while being whisked with a hand mixer. The dessert is usually served with milk and optionally sugar. Other berries and fruit that can be used are redcurrants, cranberries, apricots, gooseberries and strawberries. 

This was my childhood favorite porridge, which my Grandmother made it quite often. I have memories from my Grandmother standing in kitchen and beating this porridge feverishly with hand whisk. Then it was served with cold milk. So yummy! Fluffy but from the taste little bit tangy. This was a breakfast or a snack after school. This is what you will need:

Whipped rye lingonberry porridge

Ingredients (8 servings)

• 1 1/2 liters of water
• 3 dl lingonberries
• 3/4 tsp salt
• 3 1/2 dl coarse whole grain rye flour
• 2 dl sugar

Instructions

1. Measure water, lingonberries, and salt into a stainless steel saucepan. Bring to a boil and gradually add the flour, stirring vigorously with a whisk continuously. 
2. Once the porridge boils again, reduce the heat and let it simmer gently for about an hour. Stir diligently during the simmering. 
3. Mix sugar into the cooked porridge. 
4. Let the porridge cool down to room temperature, for example, overnight. 
5. Whisk the cooled porridge with an electric mixer until fluffy and glossy, about 15 minutes. The longer you whisk, the fluffier the porridge will be. Serve with lingonberries and milk.