Rye Lingonberry Whip

I love this dessert – it is a breeze to make, and its flavor has the perfect combination of tart and sweet with a little bit of nutty rye and some vanilla thrown in. Probably even better than the other trad Finnish dessert, whipped semolina-lingonberry porridge, and definitely quicker to make. We get lingonberries from a dear friend whose mother-in-law is a great berry picker. I can’t stop wondering how brilliant lingonberries are: they keep extremely well in the fridge just lightly crushed in their own juice, no need to add sugar or any other preservatives!

rye_lingonberry

If fresh lingonberries are hard to find, there are a number of other berries that would work as well  – cranberries or red currants probably being closest taste-wise. Another option would be to use lingonberry jam instead of the fresh berries and the sugar.

Here’s what I used (serves 2):

  • 2 dl boiling hot water
  • 1/2 dl rye flour (or a bit more if you prefer it thicker)
  • pinch of salt
  • 1 and 1/2 dl crushed lingonberries
  • 1/2 dl whole cane sugar (or to taste)
  • 1 teaspoon vanilla extract or vanilla sugar

I poured the boiled water in a large mixing bowl, and plugged my electric whisk. Then I started whisking the water and sprinkled the rye flour in the bowl. I continued whisking for about 10 minutes, until the rye porridge had turned quite light in color and fluffy in consistency. Then I added the rest of the ingredients and whisked for a few more minutes until thoroughly combined.

This is best served with cold vegan milk or vanilla custard.

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