For two seasons, Finnish chef Sara La Fountain has been part of New Scandinavian Cooking, where her passion for good food and fashion has been her signature. Sara's fun and experimental style tie together her grandmother's Karelian cooking with bold new flavors, as she has a passion for modernizing Finnish food, turning traditional classics into today’s trendiest dishes.
Firstly, add the water and milk to a saucepan and bring to the boil.
Next, add the lingonberry puree and the cream of wheat. Then add the sugar, vanilla sugar and a pinch of salt.
Stir the ingredients and leave to simmer for 6-8 minutes. Then put the saucepan to one side and let the porridge cool down. When it is cold, start whipping it. This will give the porridge a fluffy texture.
Serve in a glass. Firstly, spoon in the whipped lingonberry porridge, then pour over Wild Berry Kiesel and top with Granola.