So many of you liked the look of the cranberry fruit soup the other day, and here's a recipe for a dessert that is traditionally served with fruit soup like this - bubert. I don't know if bubert is unique to Estonia, but I certainly haven't seen it anywhere else (which isn't to say that it's unique, so if you know something similar, let me know*. It's a bit similar to floating islands, just that's everything is mixed up and then served with fruit soup:). For a pudding that's so local, however, it has a very exotic name - you see, no typical Estonian words start with 'b' nor 'd' or 'g' for that matter - these letters are reserved for recently borrowed words such as 'banaan', 'garaaž' and 'diivan'. How come a traditional grandmother pudding (i.e. a pudding that your granny would serve you) bear an exotic name like that, I do not know..
Bubert, a light and fluffy egg and semolina pudding
(Bubert)
Serves 4 to 6
500 ml (2 cups) milk
2 Tbsp semolina/cream of wheat
3 eggs, separated
2 Tbsp sugar
vanilla extract or grated lemon zest, to taste
Bring the milk into boil.
Sprinkle in semolina, whisking vigorously to avoid lumps. Reduce the heat and simmer for 5-7 minutes, until semolina has softened and expanded and the porridge thickened a little (it'll still be very runny).
Mix egg yolks and sugar into a paste, add a ladleful of hot porridge to temper, mix, and pour the egg yolk mixture into the porridge. Simmer on a very low heat until the porridge thickens, but do not let it boil! Season with vanilla or lemon zest.
Whisk the egg whites until semi-hard peaks form, then take the porridge off the heat, gently fold in the egg whites, until combined.
Place the saucepan back to the heat, heat gently through to cook the egg whites, and remove the pot from the heat as soon as the first bubbles appear.
Cool.
Serve the light and fluffy pudding with a fruit coulis, redcurrant or cranberry fruit soup or stewed fruit.
* A reader called Mara Bradford just emailed me to say that buberts is also popular in Latvia. Anywhere else?
Friday, February 01, 2008
Estonian desserts: Bubert, or a light and fluffy egg and semolina pudding
Subscribe to:
Post Comments (Atom)
11 comments:
It does look lovely in the middle of it's cranberry lake.
I've never heard of bubert before Pille but you're right, it is a bit reminiscent of floating islands.
Lovely piccy - I like the pink in the flowers next to the pink of the 'soup'
I've had semolina on the brain lately for some reason, so I can't wait to try this! Thank you.
Yum Pille, I want to swim in that soup!
Oh my so it goes with! Pille, both this and the soup before look delightful!!
This is such a vibrant colour and almost festive looking dessert, I'm imagining the Bubert heart shaped for Valentines day!
BTW I've tagged you http://bronmarshall.com/?p=713
Oh Pille, what a wonderful looking dish. Can't stop looking at the picture. I am going to prepare it.By the way, today i will be making your delicious saffron pancakes again.
Pille,
Yours is the first link added to our new Aussie-flavored blog, http://byogrogandtucker.blogspot.com/
I can taste the food, just looking at the gorgeous photographs. Semolina is a favorite.
Trish
Yay! I have tons of semolina leftover from the pizza I made (I used it from sprinkling on the pan and my bag was 1 kilo so you can imagine I have a lot leftover...) so I am collecting semolina recipes from everyone and everywhere! :) I am saving this post haste! :) Thanks Pille, it looks delicious!
Hi again! I just did a search for "semolina" here and found so many fabulous recipes! :) Yay! Quick question: For semolina porridge - mannapuder...what would be your approx ratio of milk to semolina? Thanks Pille!
Gracianne – thank you!
Sophie – thanks! K. is taking most of the photos recently, so he deserves the credit :)
Rosa – what would you usually do with semolina? It’d be interesting to know..
Bea - ??? LOL :)
Tanna – thank you! It’s a lovely combination of colours.
Bron – not sure you’ll be able to shape the bubert into a heart shape – it’s a bit soft for that – but then I’ve never tried to do it myself :) Thanks for tagging me – I will try to find time to complete it, but cannot promise anything..
Valentina – saffron pancakes? Thanks for reminding me about them!!
Trish – I’m very flattered :) It’s interesting to read you like semolina, too!
Joey – are we talking about the same semolina? (The one we use is known as cream of wheat in the us). In any case, there are quite a few recipes on my blog using semolina (as you’ve found). As for the porridge – we prefer 1:10 ratio – i.e. for 1 litre of milk we’d use 100 ml of semolina (just under half a cup). You heat up the milk, then stir in semolina and keep stirring for about 10 minutes until it thickens into a soft, loose porridge. Season with salt and/or sugar and serve. A favourite comfort breakfast of ours..
Post a Comment