Whipped Berry Porridge

• For the porridge:
• 3 1/4 cups (8 dl) water
• 8 ounces (250 g; 2 cups; 4 1/2 dl) lingonberries (fresh or frozen, no need to thaw) OR berries of your choice
• 1 pinch fine sea salt
• 3.5 ounces (100 g; 1/2 cup; 1,2 dl) granulated sugar
• 4 ounces (120 g; 2/3 cup; 1 1/2 dl) farina (Cream-of-Wheat)
• To serve:
• whole milk (to make it vegan, use a dairy-free alternative)

1. In a medium-sized pot, combine the water and lingonberries. Bring to a boil and boil for 10-15 minutes.
2. Add the salt and granulated sugar. Gradually whisk in the farina, making sure there are no lumps. Let simmer for 5 minutes, stirring constantly. Taste and add sugar if you feel like it could be sweeter to your taste. Remove the pot from the heat and let the porridge cool to room temperature.
3. When the porridge has cooled, beat it with a whisk or a hand mixer, until light and fluffy.
4. Serve at room temperature or cold with milk.
5. The porridge can be stored, covered, in the fridge for a couple of days. Just beat it again before serving.

ubc, lingonberries, salt, sugar, milk

Taken from food52.com/recipes/26674-whipped-berry-porridge (may not work)