Friday, 9 October 2015
The Moosewood Cookbook; Recipes from Moosewood Restaurant, Ithaca, New York Compiled, edited, Illustrated and Hand-Lettered by Mollie Katzen 1977
Finnish Whipped Fruit Puddings
Mix and match your favourite fruit juices and fruit. 5 – 6 servings. 40 minutes actual preparation time, but then it needs at least 1 ½ hours to chill.
3 cups fruit juice (apple, cranberry, orange, pineapple, grape – any or several) (but NOT Hawaiian punch); ½ cup raw farina (non-instant) I couldn't buy farina so I used semolina instead; ½ cup real maple syrup (or 1/3 cup honey); juice from ½ lemon; dash each cinnamon and nutmeg; 300ml heavy cream, whipped OR 1 cup yoghurt; 1 cup fresh fruit (coarsely shredded apples, sliced, fresh peaches, strawberries, pre-cooked and slightly-sweetened cranberries – you choose)
Heat juice and syrup or honey to boiling. Sprinkle in the farina and cook slowly, constantly stirring until thick and smooth (about 8 – 10 minutes).
Pour into a large bowl and whip with wire whisk or electric beaters until light and fluffy (about 15 minutes). Fold in fresh fruit and whipped cream or yoghurt. Chill.
Serve topped with fresh berries or chopped, toasted nuts. Other possible garnishes: grated orange or lemon rind, an extra dusting of fresh ground nutmeg, a strawberry blossom.