Estonian Mannavaht: Creamy Semolina Porridge with Berry Coulis

In a medium saucepan, combine 4 cups milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Once simmering, slowly whisk in 1/2 cup fine semolina in a thin stream to prevent lumps. Reduce heat to low and cook, stirring constantly, for 8-10 minutes, until the semolina thickens to a porridge-like consistency.

Remove the semolina porridge from heat and stir in 1/2 teaspoon vanilla extract. Transfer the porridge to a large bowl and let it cool to room temperature for 15 minutes. Then, refrigerate for at least 1 hour, or until thoroughly chilled.

While the porridge chills, prepare the berry coulis. In a small saucepan, combine 2 cups mixed berries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.

Press the berry mixture through a fine-mesh sieve into a clean bowl to remove seeds, if desired, creating a smooth coulis. Let the coulis cool to room temperature, then refrigerate until chilled.

Once the semolina porridge is thoroughly chilled, use an electric mixer or a whisk to beat the porridge on high speed for 5-7 minutes, until it becomes light, airy, and significantly increased in volume. It should resemble a fluffy mousse.

Divide the whipped semolina porridge among 4 serving bowls. Drizzle generously with the chilled berry coulis and serve immediately.