Apr 14, 2011

Debesmanna (Cranberry Mousse)

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited.

Credit: Todd Coleman

SERVES 6–8

3 cups unsweetened cranberry juice

1/2 cup sugar

1/2 cup farina or cream of wheat

Milk, for serving (optional)

Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.

This article was first published in Saveur in Issue #138

Subscribe now

Ratings & Reviews (6)

by BRUNSWICKIAN on 2011-06-23

My entire family ate it, so that makes it a success. I have made twice in two weeks. I had trouble finding unsweetened cranberry juice, so I used a 100% juice blend. When using the juice blends, I cut the sugar to 1/4 cup. First Cran Pomegranate and then Cran Raspberry. I experimented the second time by crumbling frozen raspberries into the hot mixture in the mixer to increase flavor and nutrition. It worked great. I added about 1/4 cup with no change in texture. It could have taken more. I think it would be good with 100% cherry juice too as it is also slightly tart. I poured out into a bowl and it set in the fridge covered in plastic wrap for three days without weeping.

by BAIBASEROCCA on 2011-06-24

Debes manna is infinitely better if you make it with fresh cranberries with some juice added as opposed to just the juice. The best thing to to do is make a puree of fresh cranberries with some sort of juice, then follow the directions on the cream of wheat package as to how much cream of wheat to add to the puree. Add sugar to taste. This recipe will work with apple puree or blackberry puree (strained to remove seeds.) My mother would serve this with vanilla sauce-egg, vanilla, sugar, and milk or half and half. Combine, and heat up to not quite a boil so the egg does not curdle, then cool nd refrigerate.It is delicious with ready made egg nog as well.

by LOVETOPAINT on 2011-07-13

Great dessert! I remember making this with my Grandmother but beating it all by hand with a wire whisk.

by rnelson on 2012-05-11

very good.

by ELYRIA on 2012-10-03

I've been looking for recipe for BUBERTS -- this sounds close, but buberts is a vanilla pudding -- light like clouds -- dessert; but I have not been able to duplicate what my Grandmother used to make. If anyone knows how please e-mail me.

sand1999@cox.net

silvia gubins

by nmheckel on 2012-10-23

The texture on this is incredible--I never knew that farina could produce such a fluffiness. Flavor-wise, it is not ideal if you're using cranberry juice cocktail--it has a little bit of that not-always-pleasant bitterness. I'll be trying puree next time, and possibly adding in a pinch of salt as well.

Debesmanna (Cranberry Mousse) 4 5 5 6