Debesmanna Food
DEBESMANNA
This is a Latvian mousse-like dessert made with farina or Cream of Wheat. You can substitute whatever juice you prefer - just be mindful that some juices will need less sugar. Recipe is from Saveur.
Provided by Pinay0618
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
Nutrition Facts : Calories 176.8, Fat 0.2, Sodium 3.1, Carbohydrate 43.5, Fiber 0.4, Sugar 31.9, Protein 2
DEBESMANNA OR SEMOLINA BLACKCURRANT MOUSSE
Manna in the sky - yes, that is a direct translation of the Latvian "debesmanna". Or you would call it Manna from the Heaven too. Because it tastes heavenly, sweet-and-sour and refreshing in a hot summer day! This recipe is pretty old and is mentioned in a cookbook with recipes of the early 20th century. And luckily, it's still made in several Northern European cultures. My grandmother made it with garden berries in season, often blackcurrants which give a pretty bright and concentrated flavour, so the mousse made by them tastes good with milk. You can use pureed apples for milder taste. The mousse has a soft and creamy texture after whipping, so it tastes great eaten immediately as well as after chilling when it becomes thicken. Beware, it's addictive!
Provided by Liesma
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook berries in water for about 8-10 minutes until they are soft.
- Put the hot juice and berries through the sieve to press out of skins all the juice. Remove skins.
- Bring together juice, sugar and spice in saucepan to boiling. Add semolina grain pouring in thin stream, stirring constantly and cooking for about 5 minutes, until thickened.
- Let saucepan with the hot mousse cool in sink of cold water. When it is moderately warm, check the thickness. If it seems too liquid, stir in a pinch more semolina. If it seems too thick, pour in a bit of water. Then whip it with mixer until it becomes creamy and dark purple.
- Serve it with milk immediately when it is still airy and creamy. Or allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.
Nutrition Facts : Calories 146.1, Fat 0.4, Sodium 5.2, Carbohydrate 35, Fiber 0.4, Sugar 16.6, Protein 2.3
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- In a medium saucepan set over medium-high heat, stir together juice and sugar, and bring to a boil.
- Gradually sprinkle in the cream of wheat, whisking briskly to make sure the mixture doesn't get lumpy. Reduce heat to medium-low and cook, whisking constantly, until thickened, about 5 minutes.
- Scrape the mixture into the bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until the pudding is thick and doubled in volume, about 12 minutes.
- Immediately spoon into serving bowls. Before serving, top each bowl off with a splash of milk, if desired, or simply serve plain.
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