Debessmanna (Whipped cranberry dessert with milk)

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75g cranberries (or other berries), 200g water, 50g sugar, 30g semolina.

Rinse cranberries. Crush and squeeze out juice. Place cranberry solids in a saucepan, cover with water, boil for five minutes and strain. Add sugar. Gradually add semolina, stirring constantly. Heat until semolina thickens, then add cranberry juice. Pour mixture into a bowl and cool rapidly. Whip mixture until it becomes light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold milk

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Layered Rye Bread dessert

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Version 1: 75g dry rye bread, 50g loganberry jam, 20g sugar, 60g cream, cinnamon, vanilla essence.

Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink of milk.

Version 2: 80-100g dry rye bread, 20g sugar, 15g butter, 50g loganberry jam, 60g cream, vanilla essence.

Finely grate rye bread, add half of the sugar and fry in melted butter on the pan, stirring frequently. Allow mixture to cool. Beat cream with remaining sugar and vanilla essence. Layer rye bread, jam and whipped cream in serving dishes, sprinkle rye bread on top and decorate with whipped cream. Serve with a drink of milk.

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