Estonia 
Roosamannavaht is an attractive pink pudding made from cranberry or black currant juice boiled with farina or semolina. Sweetish, tangy with lemon zest, and light, this delightful Estonian dessert can be prepared the day before; pour into glass dishes, cover with cling wrap, and refrigerate.
Recipe Servings: Serves 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups (960 ml) cranberry juice
- 2 tsp (10 ml) lemon zest
- 1/2 cup (120 ml) sugar
- 1 cup (240 ml) semolina
- 1 tsp (5 ml) vanilla extract
- 2 Tbsp (30 ml) shaved dark chocolate
Directions
- Bring juice, lemon zest, and sugar to a gentle boil in a non-reactive pan.
- Sprinkle on semolina and quickly mix it in.
- Simmer on medium-low for 20 minutes, stirring to prevent sticking.
- Whisk mixture until light and fluffy.
- Spoon into serving dishes and allow to cool. Cover with cling wrap, and refrigerate for an hour before serving.
- Serve garnished with shaved chocolate.
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