Finnish Whipped Porridge

Instructions

1. Prepare the berries
   In a medium saucepan, combine the lingonberries with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 5 minutes until the berries have softened and released their juices.
2. Strain the mixture
   Strain the berry mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much juice as possible. Discard the berry skins and seeds.
3. Add remaining ingredients
   Return the berry juice to medium heat and add the sugar, stirring until dissolved. In a small bowl, mix the semolina flour with the remaining 1 cup of cold water to create a slurry. Slowly whisk the semolina slurry into the simmering berry juice.
4. Cook the porridge
   Add salt and continue cooking over medium-low heat, stirring constantly to prevent lumps, for about 7-10 minutes until the mixture thickens to a porridge consistency. Remove from heat and stir in the vanilla extract.
5. Whip the porridge
   Allow the mixture to cool for about 5 minutes, then transfer to a large mixing bowl. Using an electric mixer, whip the porridge on high speed for 7-10 minutes until it becomes light, fluffy and has nearly doubled in volume. The color will lighten significantly as air is incorporated.
6. Serve and enjoy
   Spoon the whipped porridge into individual serving bowls. Serve either warm or chilled with a pat of butter, a splash of cold milk, or a drizzle of honey, according to preference.