Rupjmaizes Kārtojums
A traditional Latvian dessert of layered toasted rye breadcrumbs, tart berries, and delicate whipped cream.
Ingredients
- rye breadcrumbs200 g
- butter30 g
- sugar80 g
- cranberry or lingonberry250 g
- vanilla sugar1 tsp
- cream 30–35%200 ml
- fresh berries for garnish100 g
Instructions
Melt 30 g of butter in a skillet, add 200 g of rye breadcrumbs and fry, stirring constantly, for 5–7 minutes, until the crumbs turn darker, dry, and fragrant.
Add 40 g of sugar to the hot crumbs, stir, and immediately transfer to a wide bowl to cool without clumping.
Sort through the cranberries or lingonberries, thaw if needed, add 20 g of sugar and 1 tsp of vanilla sugar, then blend with an immersion blender into a berry purée.
Whip the chilled cream to stiff peaks, gradually adding the remaining 20 g of sugar.
In six serving glasses, layer a thin layer of rye crumbs, a layer of berry purée, and a layer of whipped cream. Repeat the layers, finishing with cream.
Cover the dessert and refrigerate for at least 2 hours so the crumbs soak up the berry juice and the flavors meld together.
Before serving, garnish the dessert with 100 g of fresh berries and serve chilled.
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