📝 About This Recipe
Klappgröt is a nostalgic Swedish classic that transforms humble semolina into a sophisticated, marshmallow-like mousse. Traditionally made with tart lingonberries, this vibrant pink porridge is 'clapped' (whipped) until it doubles in volume and achieves a silky, ethereal texture. It is a refreshing, light-as-air breakfast or snack that perfectly balances Scandi tartness with a delicate sweetness.
🥗 Ingredients
The Berry Base
- 2 cups Lingonberries (fresh or frozen; can substitute with red currants or cranberries)
- 4 cups Water (filtered is best)
- 3/4 cup Granulated Sugar (adjust based on the tartness of the berries)
- 1/4 teaspoon Salt (fine sea salt to enhance the fruit profile)
The Porridge Grains
- 3/4 cup Semolina Flour (fine or medium grind (mannagryn))
- 1 teaspoon Vanilla Sugar (or 1/2 tsp vanilla extract)
For Serving
- 1 cup Cold Whole Milk (for pouring over the finished dish)
- 1/4 cup Fresh Berries (extra for garnish)
- 2 tablespoons Heavy Cream (optional, for a richer finish)
- 4 pieces Mint Leaves (for a pop of color)
👨🍳 Instructions
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1
In a medium-sized heavy-bottomed saucepan, combine the water and the lingonberries. Bring the mixture to a rolling boil over medium-high heat.
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2
Once boiling, reduce the heat to medium and let the berries simmer for about 5-10 minutes until they burst and the water turns a deep, vibrant red.
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3
Place a fine-mesh sieve over a clean pot and strain the berry liquid, pressing down on the solids with a spoon to extract all the juice and pectin. Discard the skins and seeds.
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4
Return the clear berry juice to the heat and stir in the granulated sugar and salt. Stir until the sugar is completely dissolved.
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5
While whisking constantly, slowly rain the semolina flour into the boiling juice. Pouring in a thin stream prevents lumps from forming.
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6
Lower the heat to a gentle simmer. Continue to cook, whisking frequently, for about 5-7 minutes until the porridge thickens to a consistency similar to heavy pudding.
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7
Remove the pot from the heat and stir in the vanilla sugar or extract. Let the porridge cool slightly for 5 minutes.
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8
Transfer the warm porridge to the bowl of a stand mixer fitted with the whisk attachment (or use a deep bowl and a hand mixer).
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9
Whip the porridge on high speed. This is the 'clapping' phase. Continue whipping for 10-15 minutes until the volume has doubled or tripled.
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10
The porridge is ready when it has changed color from dark red to a pale, frothy pink and holds soft peaks.
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11
Spoon the whipped porridge into individual serving bowls. You can serve it warm, but it is traditionally enjoyed chilled.
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12
If chilling, cover the bowls and refrigerate for at least 1 hour to allow the texture to set into a mousse-like consistency.
💡 Chef's Tips
For the best texture, ensure you whip the porridge for the full duration; under-whipping results in a heavy, grainy feel. If using cranberries instead of lingonberries, increase the sugar by 2 tablespoons as cranberries are more acidic. Always whisk the semolina in a slow stream to avoid 'dumplings' or clumps in your smooth base. To prevent a skin from forming while cooling before whipping, you can sprinkle a tiny bit of sugar over the surface. Leftovers keep beautifully in the fridge for 2 days, though the airiness may slightly decrease over time.
🍽️ Serving Suggestions
Serve in a shallow bowl with a generous splash of ice-cold whole milk pooled around the edges. Top with a few fresh lingonberries or blueberries for a contrast in texture. Pair with a hot cup of Swedish coffee (Kaffe) for a traditional 'fika' experience. For a dessert version, add a dollop of lightly sweetened whipped cream on top. Dust with a tiny pinch of cardamom for an extra layer of Scandinavian spice aroma.