Estonia is a country in the Baltic region of Northern Europe. It only has a population of some 1.3 million people, one of the lowest in EU. Estonia was occupied by the Soviet Union from World War II until the fall of the Soviet Union, but nowadays is very much a Western country with a high economic and technological development. Most people speak Estonian, which is quite closely related to Finnish (with significant German influences), though almost 1/3 speak Russian. Only 16% of Estonians believe in God, a very low figure compared to most countries. Over half of the country is covered by forests. Estonia has a long coastline considering the size of the country and the islands, beaches and spas are among the most popular tourist attractions. Sports, literature and music are important parts of the culture.
I have some personal experience of Estonian cuisine, as my best friend in elementary school was Estonian and my family even spent time at their house in Estonia. Sadly I can’t remember much about it any more, except the plentiful use of quark/curd and many other fermented dairy products. She or someone in her family also put strawberry jam in tea, but I think that’s more of a Russian custom. The Estonian cuisine is quite Slavic, with influences from Finland and Sweden. Rye bread, potatoes and pork form its core. Fish, especially Baltic herring, has also been very important. Many dishes are served cold, such as rosolje, a beet salad with potatoes and herring – a similar dish is eaten in Finland as rosolli. Soups are popular and often feature (fermented) dairy. There is also a dessert soup made with rye bread and apples. Cabbage, wild berries and mushrooms are enjoyed when in season and preserved for the winter.
Roosamanna (isn’t that a beautiful name?), also known as mannavaht, literally means pink semolina/cream of wheat. In Finland it’s called whipped porridge and most commonly made with lingonberries instead of cranberries (though they are very similar) and without the cinnamon stick (which does add a nice touch). The recipe says you can use store-bought cranberry juice, but in my experience for the porridge to whip into a fluffy pudding you need pectin, and pectin is present in pureed berries, but scarcely in juice. While not as traditional, you can also try this with fruit, e.g. plums or rhubarb.
For best results you should whip it just before it starts to really solidify, many recipes instruct to place the pot in a bath of cold water, but I haven’t found that necessary. There are quite different amounts of semolina used in different recipes, this uses less than most Finnish recipes so I used a bit more. May depend on the type of semolina, too.
Finnish recipe sites suggest the recipe can be made gluten-free by using either coarse rice flour (and stirring vigorously when adding it) or polenta, but I haven’t tried it. You can also easily make this sugar-free by using stevia or erythritol.
2 cups/4.8 dl water
2 cups/4.8 dl cranberries (fresh or frozen)
1/3 cup/0.8 dl sugar
1/4 cup/0.6 dl wheat farina (cream of wheat/semolina/mannaryynit)
small cinnamon stick
Boil the berries until they split. Press the mass through a sieve. Add water (if needed) to juice to make 2 cups of liquid. Add sugar and cinnamon. Bring to a boil adding wheat farina gradually and beating constantly. Boil for 1-10 minutes, until done (depending on the type of farina you’re using) and let cool. Remove cinnamon stick. Beat (preferably with an electronic mixer) the slightly warm mixture until pink in colour and somewhat fluffy in texture. Pour into individual dessert dishes. Serve cool, as is or with soy milk.