Finnish Whipped Porridge

I love weekend breakfasts. Really I just love breakfast but I am always short of time in the morning for anything too fancy so weekends are the times to try new things. Often I like to start with a smoothie, as I am often waiting to see if Kev will want to go out of brunch when he wakes up, but this Sunday I felt like something fresh and light but more than a smoothie and that's when I found this. 

I can safely say I know absolutely nothing about Finland and absolutely nothing about their food. But I have been reading this blog for a while now and have been very intrigued by the mix of Finnish food and Australian ingredients. So when I saw this recipe I had to give it a go. I love porridge and I love semolina so it seemed like a match made in heaven. I couldn't find any nice looking rhubarb but I did get some strawberries, and since I had just invested in some coconut sugar (yes, it was a financial investment) I decided to use that instead of the stevia. Here is how it went.

Ingredients

1/2 cup of fine semolina
500ml of water
1 punnet of strawberries
4 x tbsp of coconut sugar (taste and add more if required to balance out your strawberries)

Optional but delicious
Sticky balsamic reduction
Coconut sugar to sprinkle
Extra strawberries to add in at the end

Process
Put water in a saucepan and bring to a gentle boil. Meanwhile wash and puree strawberries in a blender or with a barmix. Sprinkle semolina into the water whisking constantly. Add pureed strawberries and coconut sugar continuing to whisk and simmer for 10 min. The mixture will thicken into a bright pink custard. When nice and thick remove from the heat and allow to cool to room temperature. Using hand beaters or a whisk and some elbow grease and beat the mixture until it doubles in size and is lovely and light. 

 Extra serving suggestions: 
For breakfast you could serve with fresh fruit and chopped nuts.
For a sweet treat you could serve with cream if you eat it or a non dairy cream.