Mannavaht

What is Mannavaht

Mannavaht is an Estonian whipped pudding made by transforming a simple porridge into a light, spoonable cloud. The base is semolina simmered in tangy, vividly colored cranberry juice that has been sweetened with sugar and balanced with a whisper of salt. The mixture is then beaten until airy and pale, yielding a texture that is both nostalgic and elegant. Many families dilute the cranberry juice with a little water so the fruit character remains bright rather than overpowering. A touch of fragrant vanilla extract and optional citrusy lemon zest provide finishing nuances. Traditionally, it is served cool with a generous pour of cold milk and garnished with fresh berries to underline its berry-forward character.

Ingredients

• semolina (about 80 g for a light, foamy texture)
• cranberry juice (about 500 ml, unsweetened preferred)
• water (about 250 ml to adjust intensity)
• sugar (start with 80–100 g, then adjust to taste)
• salt (a small pinch to round the flavor)
• vanilla extract (optional, for aroma)
• lemon zest (optional, for brightness)
• milk (cold, for serving)
• berries (for garnish)

Preparation

1. Combine the cranberry juice and the water in a saucepan, then stir in the sugar and a pinch of salt until dissolved. Warm the mixture over medium heat until it is just shy of a lively simmer, letting the aromas of cranberry juice bloom.
2. While whisking steadily, rain the semolina into the hot liquid in a thin, even stream. Keep the mixture moving so the semolina suspends evenly without clumping. Continue stirring as it thickens and begins to bubble softly.
3. When the porridge is thick and glossy, remove the pan from the heat. Stir in the optional vanilla extract and the optional lemon zest. Set aside until the mixture is pleasantly warm rather than hot, which helps it whip into a stable foam.
4. Transfer the warm porridge to a mixing bowl and beat vigorously with a handheld mixer or stand mixer. As air incorporates, the color will lighten and the texture will become voluminous. Continue until the mixture is billowy and holds soft, cloudlike peaks.
5. Spoon the foam into serving bowls. Let it cool completely so it firms delicately. Serve with a pour of cold milk and a garnish of fresh berries. Taste and add a little extra sugar at the table if desired.

Tips and Variations

• Texture tuning: For a firmer set that slices neatly, increase the proportion of semolina slightly; for the lightest spoonable foam, reduce the semolina a touch so the whisk can incorporate more air.
• Acidity balance: If your cranberry juice is very tart, introduce a splash more water or a bit more sugar to reach a rounded flavor. If it tastes too sweet, boost brightness with a little extra lemon zest.
• Serving ritual: Many households prefer setting bowls on ice-cold plates and adding the milk at the table so each bite alternates between cool dairy and tangy foam. A few extra berries on top reinforce the fruit character.
• Aromatic finish: The gentle perfume of vanilla extract is classic, but the citrus lift from lemon zest is a bright counterpoint to the deep hue of cranberry juice.
• Sweetness at service: Keep a small bowl of sugar on the table so guests can fine‑tune sweetness in their individual bowls after adding milk.

How to Enjoy

Spoon a generous portion of the chilled foam into a bowl, pour on enough cold milk to form a cool halo, and finish with a handful of berries. The gentle tang of the cranberry juice base meets the creaminess of the milk, while the small grains of whipped semolina give the dessert its signature airy body. Each bite should feel buoyant and refreshing, with sweetness adjusted by a light sprinkle of sugar if you like.

Storage and Make‑Ahead

• Refrigeration: Keep the finished foam covered and chilled. Before serving leftovers, whisk briefly to refresh the texture. Add a splash of cold milk in the bowl if you want a looser, creamier sensation.
• Flavor holds well: The tart edge of cranberry juice remains lively after chilling, especially when complemented with the aroma of vanilla extract and the brightness of lemon zest.

Troubleshooting

• Lumps: If clumps appear while adding semolina, whisk more vigorously and, if needed, loosen the mixture with a small splash of hot water until smooth.
• Too thick before whipping: If the porridge tightens excessively, thin it slightly with hot water and whisk until silky before you begin to beat air into it.
• Too tart or too sweet: To soften acidity, stir in a bit more sugar or a touch of additional water. To brighten an overly sweet batch, add a little extra lemon zest or fold in a splash more concentrated cranberry juice.
• Foam lacks volume: Ensure you begin beating while the mixture is still warm, as that temperature window helps semolina trap air efficiently. If needed, extend the beating time until the mass becomes pale and airy, then chill to set before adding the milk and berries at the table.