What is Vispipipuuro?

VISPIPUURO means "whipped porridge" in Finnish and is a desert porridge made of wheat and berries, which is distributed to an airy, almost whipped cream consistency. Traditionally, the components of Smolina wheat flour and lingonberry are components, but there are changes in this food in other countries, especially those that have a high width with colder climate. First, it is cooked into a thick porridge, usually with the inclusion of sugar, the chilled mixture is then energetic to integrate the air. Also, sometimes called ilmapuuro, or "air porridge", is popularly served with cream and sprinkling additional sugar. It can be better known as the main component of pasta, but is also consumed as a breakfast cereal. This characteristic yellow colored starch has a strong capacity for liquid absorption and is therefore also used as a thickening agent in salt soups or sweet puddings. In the Finnish cuisine, half is commonly cooked and consumed for breakfast as a mushy, heavy and fortified porridge. Although it is made of a different type of wheatE, in the US is called Farina and is sold with trade names such as Cream of Wheat® and Malt-O-Meal®.

Lingonberry is a very cake, mostly wild and commercially uncultivated, stunted evergreen plants called lingon in Swedish. It is located worldwide and tundra of the northern Arctic. In English -speaking countries, it is sometimes called "cowberry" from the translation of its botanical name vaccinium . Vispipuuro is commonly prepared using lingonberry, but can be creatively prepared with most fruit, whether fresh, canned or processed. It is particularly tasteful with what is sour, such as cranberries, gooseberries and apricots.

VISPIPUURO is Uniquely whipping porridge. The traditional Finnish recipe for four portions will require approximately 4.25 cups (1 liter) of water, 1.25 cups (300 ml) of fresh Lingonberry, 0.66 cups (150 ml) of sugar and a pinch of salt that will cook for about ten minutes. FlavoredRup is fragmented and tense is filled with 0.75 cups (180 ml) or fractionally more preferential, half and cooked for a further ten minutes. The mixture is removed from heat and is left to cool, maybe for 30 minutes. Then it will be either whipped cream with hand whipped cream or beaten with an electric blender for about 20 minutes. It then lightens the color and turns into the texture of foam or thick foam.

Before modern conveniences, it probably took considerable work on harvesting and for the processing of wheat and fruit. Creating Vispipuuro probably took some time. In modern times, the Durum wheat is available in more refined flour, the fruit of the cake is processed to the concentrates of sweetened juices, the uniforms can be switched on and ignored until their set timers are automatically shut down. Vispipuuro is easy to prepare and share.