Whipped Berry Pudding. Photo by Yaelian Lee.

My blogger friends continue to support Israeli Kitchen while I’m finishing up my house move. This delicious-looking contribution is from Yaelian, a Finnish blogger living in Central Israel.

Even if you can’t read Finnish, please visit her blog, which has photos from this week’s late-night fair in Tel Aviv’s Carmel market. Wish I could have gone to that fair – I hear it was great, with artisans and food booths open till late at night. I’m glad Yaelian went and shared some images.

I had to chuckle when I read through Yaelian’s recipe – it requires semolina, which as my readers know, I had 5 kilos of at Pesach time. I don’t intend to accumulate so much semolina again, but do intend to make this pudding as soon as I can locate which box my mixer is in. In fact, I wish I could have some of that pudding right now. It’s breakfast time and I’m hungry.

Thank you, Yaelian!

*

I am very happy to guest blog for Mimi, when she asked me. For my guest posting I chose a typical Finnish dessert, which is called Whipped Berry Pudding (Marjapuuro). It is made with semolina and berries. I have not eaten this for years, but thinking about a recipe for the guest posting I suddenly had a great urge to make this dessert. It is quite easy to make.

In Scandanavia, the whipped pudding is usually made with lingonberries. Instead I have used frozen raspberries. This can also be made with cranberries.

Whipped Berry Pudding from Finland (4-6 servings)

Ingredients:

2 cups of fresh/frozen  raspberries (or cranberries)

1½ cups of water

1 cup sugar

1 cup water

a dash of salt

½ cup of semolina

Method:

1. Heat raspberries  in 1 1/2 cups water until it boils; reduce heat. Simmer uncovered for a few minutes.

2. Press raspberries  through a  sieve to remove seeds. This may take some time, as you want to get all the goodness out of the berries, leaving only the seeds.

3. Return the raspberry juice to saucepan. Add sugar, 1 cup water and the salt; heat to boiling.

4.  Add semolina gradually, stirring constantly. Cook until thickened, 3- 5 minutes.

5. Pour into a mixer bowl. Beat on high speed until pudding becomes fluffy and the colour of the pudding turns into light pink, about 5 minutes.

The pudding is served cold, so put the bowl in the fridge for a few hours before serving. Serve in individual cups.

Mimi adds:

Yaelian says that she didn’t have whipping cream at hand when she made the pudding, but that it’s customary to whip some up and top the pudding with it.