Sooo....you didn't know you can actually whip porridge? Well, here's the good news: yes you can. We people of the North do it all the time. It keeps us warm. Okay, just kidding. The reason we do it is because it gives you a bowl of fluffy goodness. Fluffy, pink porridge! That's what dreams are made of.
For most Scandinavians whipped porridge is a dessert. I, however, like the not so sweet version that can be enjoyed for breakfast or as a midday snack. So folks, you're welcome to add more sugar if you feel like it and call it a dessert.
One more note: I made this with lingonberries which is the traditional take on it BUT you can totally use other berries if you want to. Black or red currants, sea buckthorns, blueberries, strawberries, raspberries, blueberries... And if you can't decide, just mix them! I wonder if cranberries work as well. My guess is, yes. Just adjust the sugar amount according to the sweetness of the berries you use (lingonberries are quite tart). —Sini | My Blue&White Kitchen
- For the porridge:
3 ¼ cups
(8 dl) water
(250 g; 2 cups; 4 ½ dl) lingonberries (fresh or frozen, no need to thaw) OR berries of your choice
fine sea salt
(100 g; ½ cup; 1,2 dl) granulated sugar
(120 g; ⅔ cup; 1 ½ dl) farina (Cream-of-Wheat)
- To serve:
whole milk (to make it vegan, use a dairy-free alternative)
In a medium-sized pot, combine the water and lingonberries. Bring to a boil and boil for 10–15 minutes.
Add the salt and granulated sugar. Gradually whisk in the farina, making sure there are no lumps. Let simmer for 5 minutes, stirring constantly. Taste and add sugar if you feel like it could be sweeter to your taste. Remove the pot from the heat and let the porridge cool to room temperature.
When the porridge has cooled, beat it with a whisk or a hand mixer, until light and fluffy.
Serve at room temperature or cold with milk.
The porridge can be stored, covered, in the fridge for a couple of days. Just beat it again before serving.
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