Semolina mousse (mannavaht) is very popular Estonian dessert made with semolina and berries. As the forest covers around 50% of Estonia, there are lots of wild blueberries, raspberries, lingonberries, strawberries. Also there are about 165 000 swamps in Estonia, where you can find wild cranberries. Traditionally, mannavaht is made with cranberries. My version is made with blueberries (mustikad) and called Mustika mannavaht. I find its taste more delicate. You can experiment with other berries, or even with the fruit pulp.

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This recipe serves 4 to 8 people depending on their appetite 🙂

water – 1 l
fresh or frozen blueberries – 300 g
semolina (a.k.a. cream of wheat) – 100 g
sugar – 100 g
cold milk for serving

The proportions given above are our family’s preferences. You can add or reduce the amount of sugar according to your taste.

You will need a large sieve to fit about halfway down into a pot that can hold at least 1.8 l.

1. Bring the water to a boil.

2. Place the sieve into the pot. Pour the blueberries into the sieve and let them cook until they are soft. You will need a large sieve to fit about halfway down into a pot that can hold at least 1.8 l.

3. Turn off the heat and mash the berries through the sieve with a spoon.

4. Remove the sieve. Add sugar to the berry juice and stir until it dissolves.

5. Turn the heat to medium high and whisk in the semolina with constant stirring to prevent clumps.

6. Cook until thickened.

7. Cool to room temperature, then whip until the mousse gets fluffy, lightens in color and increases significantly in volume. This can take between 5 and 10 minutes. Generally, the more you whip – the better the mannavaht turns out :).

8. Traditionally, mannavaht is served with cold milk.

Enjoy!