I’m having fun using up the last of my strawberry-rhubarb juice (made last spring with my Mehu-Liisa steam juicer from Finland) in various traditional Finnish recipes. I made some heavenly Ilmapuuro or “air pudding” from nothing but juice, farina, and sugar. Please take a look at the video and instructions below. But before you do, I’d like to share this holiday coupon code with you:
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Beatrice Ojakangas, a member of the James Beard Cookbook Hall of Fame, wrote The Finnish Cookbook in the early ’60s and the Mehu-Maija Steam Juicer Cookbook in the ’70s for my father, Osmo Heila, then US distributor of the Mehu-Maija steam juicer from Finland (an earlier version of the Mehu-Liisa). Our current cookbook is based on her original from the ’70s.
I enjoy cooking from Ojakangas’s Finnish cookbook for the holidays and to use the various juices, jellies, and syrups that I make with the Mehu-Liisa steam juicer. Recently, I made Ilmapuuro–air pudding–using the last of my strawberry-rhubarb juice from the spring. Here are the instructions and a short video:
1-1/2 cups fruit juice from the Mehu-Liisa steam juicer
1/4 cup farina (not the quick cooking type)
1/4 – 1/2 cup sugar to taste
1 TB lemon juice
Heat the fruit juice until boiling. Turn down the heat to very low and whisk in the farina slowly. Continue whisking until well mixed. Cover and let cook on low till done (about 15 minutes). It is important to whisk the farina every few minutes to develop a good consistency and to keep from sticking to the bottom of the pan.
Pour the hot farina into the bowl of an electric mixer. Use a balloon whisk attachment (standard mixing blades work fine but don’t introduce as much air as the balloon whisk) and mix on high for twenty minutes. Yes. Twenty minutes. Don’t cheat on the timing or your result will be less impressive. After 10 minutes, stop the mixer and scrape down the edges. After 20 minutes, add the sugar and lemon juice. Whip for another 5 minutes to incorporate the lemon and sugar.
When done whipping, spoon the airy chiffon into ramekins and cool. Top with whipped cream and a preserved black cherry. The pudding has a wonderfully light, airy texture and keeps well over night in the fridge for breakfast if you have leftovers.
I hope you enjoyed this post and video and that you get a chance to try out this delightful recipe. Perfect for holidays and to bring a bit of spring lightness to the season’s dark days.