Finnish Grape Whip (Viispipuuro) is not only a fluffy dessert but also a happy childhood memory for Richard Olson of Dunedin. “My mother was a great cook,” said Olson. “We had friends or family over for dinner almost every Sunday.”
Olson, a retired mechanical engineer, grew up in Ohio. His father was born in Sweden and immigrated to the U.S. after traveling the world in the Merchant Marine. Olson’s mother “was the first born in the U.S. of 13 children from parents newly arrived from Finland.”
Since retiring to Florida, Olson has joined the Suncoast Scandinavian Club and the Finnish American Club. His interest in his Scandinavian heritage was rejuvenated here in Florida.
The main ingredient in the Finnish Grape Whip is cream of wheat or farina. Cream of wheat is the equivalent of porridge, a traditional Scandinavian staple.
Everything in the Finnish Grape Whip recipe is available at your local supermarket. The unassuming cookie garnish is the tricky part here.
If you have a Swedish Rosette iron and a recipe for Swedish Rosette cookies, then you have no problem. Another option is to make Norwegian Krumkake. There just don’t seem to be any of either running amok in St. Petersburg.
Mazzaro’s Italian Market to the rescue! Located at 2909 22nd Avenue North, Mazzaro’s is reminiscent of an Italian street fair with its deli, bakery, gelato, cheese room, fresh roasted coffee, wine and beer cellar, gourmet imports, meat, seafood and handmade pasta.
Mazzaro’s has the Italian version of the Scandinavian waffle cookie, called a pizzelle. The pizzelles come in packages so you may use them as you need them. Even Richard Olson’s mother might approve.
FINNISH GRAPE WHIP (VIISPIPUURO)
- 1 Quart Unsweetened (No Sugar Added) Grape Juice
- 1 Cup Granulated Sugar
- 1/2 Teaspoon Salt
- 3/4 – 1 Cup Cream of Wheat or Farina
- 1 Pint Whipping Cream (No Substitutes)
Combine juice, sugar and salt in large saucepan and bring to a boil over medium heat. Slowly add Cream of Wheat, stirring constantly. Cook until thick but not dry. Pour into large bowl and whip with mixer until cool and light lavender in color. (Bowl may be placed in cool water to aid in cooling) Whip cream until thick. Reserve some for topping later. Fold remaining whipped cream into the pudding until blended. May be served right away or refrigerate until ready to serve. Serve in individual pudding dishes, topping each with a dollop of whipped cream and garnish with a waffle cookie.