Aronia and Rye Foam ‒ Aronia-ruisvaahto

Oh crap,  seems I've caught myself a cold. Not exactly the thing I'd need at the end of pregnancy, which already itself makes me feel tired. I wouldn't want to use medication either unless it's necessary. Just hope this goes away before the actual labour takes place. And I'll try to eat a lot of berries to tank up with vitamin C and antioxidants. You know that annoying word "superfood"? It gets flashed around a lot when talking about aronia.

Flipping throgh a book about regional Finnish dishes I realized you can make vispipuuro or lingonberry foam with rye flour too. Another recipe I found used bilberries which always pair nicely with rye. I thought I'd try aronia instead. Just like rose, it's a very common decoration bush, but the big, yielding berries rarely get used. People don't seem to realize they're edible, though they make excellent juices, wines and jellies. Perhaps because the taste is so much on the sour side they're not really a nice thing to eat straight from the bush.

The consistency isn't quite as fluffy as in the semolina version, but still surprisingly so. If you want to add the effect, you can whip some vanilla foam into the result too. The ingredient proportions in different versions seem to vary quite a lot, so feel free to experiment with them as well.

- 3 dl water
- 3 dl aronia berries
- 1.5 dl rye flour
- 1 dl sugar

Bring the water to a boil. Add the sugar and the berries. Let simmer until the sugar has dissolved. Whisk in the flour as well. Remove from heat and start to beat with an electric mixer. Continue at least 15 minutes for a fluffy structure.

Nutritional values / 670 g:

energy 745 kcal
fat 3 g
protein 13 g
carbohydrates 166 g
fiber 25 g