Ingredients
Berry base
- 500 gcranberries, fresh or frozen
- or 500 g lingonberries
- 1.2 litreswater
- 200 gsugar, or to taste
Grain
- 120 gfine semolina
- a pinch of salt
To serve
- cold whole milk
- or cold single cream
- extra sugar, if wanted
Equipment
- a heavy pan
- an electric whisk or a stand mixer
- a large bowl
Directions
- Put the berries in a heavy pan. Add all of the measured water. Bring it to a boil and lower the heat. Let it simmer for about ten minutes. Crush them against the side of the pan. The liquid should turn deep red. Press the berries hard against the sieve.
- Return the strained juice to the pan. Bring the berry liquid back to a simmer. Add the sugar and stir it until dissolved. Whisk hard the whole time you pour. Take a full two minutes over this.
- Add the pinch of salt as well. Cooking the porridge takes patience. Let it simmer for about twelve minutes. Stir it constantly with a wooden spoon. It should end up like a thick porridge.
- Taste it to check the semolina is cooked. It should not be gritty at all. Take the pan off the heat entirely. Pour the porridge into a large bowl. Cover the surface with cling film. That stops a skin forming on top. Let it cool right down to room temperature.
- Warm porridge will not whip at all. The starch must set before you beat it. Use an electric whisk or a stand mixer. Doing it by hand takes a very long time.
- Start on a low speed to break it up. Whip it for a full ten minutes. It stays dense and dark for the first minutes. Keep going well past the point it looks done. Judging when it is ready takes a look.
- Cover it and refrigerate it now. Give it at least two full hours. Spoon it out into shallow bowls. Pour cold milk around it, not over it. The milk should pool at the edges.
Technique
- The name means manna from heaven, and whipping the cooled berry porridge roughly triples its volume, turning a plain grain dish into a dessert.
- The sourness of cranberries or lingonberries is what makes the foam hold, and sweeter berries give a foam that collapses.
- The porridge must be completely cool before whipping, since warm porridge will not aerate at all.
Substitutions
- Lingonberries, redcurrants or sour cherries all work in place of cranberries.
- Frozen berries work exactly as well as fresh and are easier to find.
Variations
- Some cooks strain out the skins and pips for a smoother dessert.
- A version made with rhubarb is eaten in spring.
- Similar whipped berry semolina desserts are made across the Baltic and Nordic countries.
History
Its name means manna from heaven; whipping the cooled berry porridge triples its volume and turns a plain grain dish into a dessert.
Frequently asked questions
What is Debessmanna?
Debessmanna is a dessert from Latvia: cranberry semolina whipped until pale and airy, served with milk. Its name means manna from heaven; whipping the cooled berry porridge triples its volume and turns a plain grain dish into a dessert.
How long does Debessmanna take to make?
Debessmanna takes 15 minutes of preparation and 25 minutes of cooking. The recipe makes serves 6. It is rated medium to make.
What can I substitute in Debessmanna?
Yes, within limits. Lingonberries, redcurrants or sour cherries all work in place of cranberries. Frozen berries work exactly as well as fresh and are easier to find.
What is the most important thing to get right in Debessmanna?
Return the strained juice to the pan. Bring the berry liquid back to a simmer. Add the sugar and stir it until dissolved. Whisk hard the whole time you pour. Take a full two minutes over this.
