Scandinavian Superfoods: Lingonberries

Lingonberry Vispipurro with Cardamom Quark Cream

Lingonberry Porridge:
6 cups frozen lingonberries
3 cups water
1/3 cup sugar
1/2 cup uncooked farina (Cream of Wheat)
1/4 teaspoon salt

Cardamom Quark Cream:
3/4 cup heavy cream
1 Tablespoon sugar
1/2 cup quark
1/8 teaspoon ground cardamom

Garnish:
Fresh lingonberries

In a large saucepan over medium-high heat, combine the lingonberries and water and bring to a low simmer. Cook, lightly crushing the lingonberries with a potato masher to expel their juice, until the skins have popped, about 10 minutes.

Set a fine sieve over a large liquid measuring cup. Add the cooked lingonberries and drain, pressing with the back of a ladle to expel the juice, until you have 3 cups of lingonberry juice.

Rinse out the saucepan and return the juice to the pan. Bring to boil over moderate heat. As the juice boils, sprinkle in the sugar, a little at a time, and then slowly add the farina, stirring briskly until combined. Reduce heat and simmer about 3 minutes, stirring occasionally until the mixture becomes a thick puree.

Transfer puree to the mixing bowl of a stand mixer. Using the whisk attachment, beat the lingonberry mixture on high for 10-15 minutes, or until the pudding has tripled in volume, is a delicate pink color and is very light and fluffy. Spoon into serving bowls and allow to cool to room temperature while preparing the whipped quark.

Once again, using the stand mixer with the whisk attachment, whip cream and sugar until soft peaks form. Set aside. In same mixer, whip the quark and cardamom until light and fluffy. Gently fold the whipped quark into the whipped cream.

Place a dollop of cardamom quark cream over the lingonberry pudding in each bowl. Garnish with fresh lingonberries and serve immediately.