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Debesmanna (Latvian Cranberry Mousse)


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.

Comments

  1. Could you Southern-ize it and substitute grits? Found you through Bloggy Moms.

    ReplyDelete
  2. @Pary, probably! Thanks for the comment.

    ReplyDelete
  3. By 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.
    While 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! ☺️

    ReplyDelete
  4. 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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