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Sisu Gala Night - Grand Finale of the Centenary Year’s Celebrations

December 11, 2017

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February 8, 2017

(By Marita Joutjärvi & Helena Saine-Laitinen)

10 small portions


 (Photo by Marica Salokangas)



4 dl lingonberries (fresh or frozen)

1 l water

1 ½ dl sugar

1 ¾ dl semolina

2 gelatin sheets (or 2 teaspoons of gelatin powder)

1 teaspoon vanilla sugar

2 dl vanilla cream (You can make vanilla cream with regular whipped cream, and season it with vanilla and sugar.)


Put the berries in a pot, add water and boil for approximately 5 minutes. Add sugar and sprinkle the semolina on top while whisking the mixture. Cook the mixture for approximately 15 minutes, whisking occasionally.

Place the gelatins in cold water. Squeeze them and blend them into the berry mixture. Add vanilla sugar. Cool the mixture in the fridge until it is cold.

Use electric mixer to whisk the mixture until it is fluffy.  Add vanilla cream and continue whisking.

Divide the mixture into small cups, and let them stand in the fridge until cold.

Before serving, decorate the portions with a few whole lingonberries.

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