I stumbled across this recipe on Saveur's website for debesmanna and figured that though it's tradtionally served as a dessert in Latvia, I would spoon it into bowls for breakfast. It has cream of rice in it, right?!
3 C unsweetened cranberry juice
1/2 C organic granulated sugar
1/2 C cream of rice (usually made with cream of wheat)
2 T heavy whipping cream* (not traditional, I was trying to get it that lighter pink shade. It didn't work.)
Milk, for serving
Bring juice and sugar to a boil in medium saucepan. Whisk in cream of wheat, reduce heat, and cook - whisking constantly - until thickened, about 5 minutes. Transfer to mixing bowl whisk on medium to high until thick and
doubled in volume, about 12 minutes. Serve in bowls with milk poured over top.
Could you Southern-ize it and substitute grits? Found you through Bloggy Moms.
ReplyDelete@Pary, probably! Thanks for the comment.
ReplyDeleteBy the look of your photo the debeamanna hasn't been whipped anywhere near enough. It should end up a very light pink colour and be as light as air with the consistency of a traditional mousse.
ReplyDeleteWhile the traditional Latvian way is to serve with milk, my mother, myself and now my daughters serve it cold, with warm thin custard poured over top. I use a powdered custard base, such as "Birds", but any thinned rich custard will do.
I'm a first generation Latvian-Canadian and grew up living the Latvian dream... Meaning eat, eat, EAT! ☺️
Sure it's a different colour because she used rice instead of wheat. You're not going to get anything similar in colour or as puffy because of the lack of gluten in the rice. I imagine it would taste pretty good, though because cream of rice is yummy!
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