Serves 2
50g meringues
150g strawberries
1dl vanilla or caramel pudding
1dl whipping cream (35%)
Whip the cream and mix with the pudding. Add the meringues to the mixture. Chop the strawberries and place them on the bottom of a serving bowl.
Pour the cream on top and serve immediately.
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Bread Pudding
Serves 4
250g vanilla pudding
2 eggs
1 tbsp vanilla sugar
1dl single cream (10%)
0.5dl sugar
8–10 pieces of white bread
butter
1dl summer berries
About 0.5dl Demerara sugar
Grease the bottom and sides of a baking dish with soft butter. Beat the eggs with sugar and vanilla sugar, add pudding and cream. Dice the bread and stir berries into the pudding mixture. Pour the mixture into the prepared dish, cover with small pieces of butter and sprinkle with Demerara sugar.
Bake in the oven at 200 ºC until golden brown on top. Serve cool with cold milk.
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Curd Dumplings and Summer Berry Kissel – a dessert made from fruit juice or purée boiled with sugar and water, thickened with potato starch
Serves 7
For the dumplings:
300g vanilla curd cream
2 eggs
0.5 tsp baking powder
2.5dl wheat flour
15g melted butter
For the kissel:
10dl summer berries
8dl water
About 1.5dl sugar
1.5 tbsp potato starch
Mix the dumpling ingredients into an even dough. Put teaspoonful-sized dumplings in water seasoned with a pinch of salt and boil until they float on the surface. Keep warm until served.
For the kissel, boil the berries in water until tender. Sieve the skins out and sweeten the remaining juice with sugar to taste. Blend the starch in a few spoonfuls of cold water and pour the mixture in the hot berry juice. Bring to the boil, constantly stirring, until the juice thickens a bit.
Serve lukewarm with curd dumplings.
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Kama – A Drink with Sour Milk and Berries
Serves 2
5dl sour milk
2–3 tbsp kama (a traditional Estonian meal containing milled rye, wheat, barley and peas)
2–3 tbsp sugar
2dl strawberries
Mix the berries in a serving glass with sugar. Blend kama-meal and the cold sour milk, add sugar to taste. Pour on the berries and serve.
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Sour Milk Pancakes with Oatmeal
Serves 4
For the batter:
2 eggs
0.5 tsp salt
0.5dl sugar
1 tsp vanilla sugar
2dl sour milk
3dl oatmeal
Rapeseed oil for frying (oil and butter mix is also suitable)
Divide the yolks and the whites into separate bowls. Add salt, sugar and vanilla sugar to the yolks. In turn, blend in sour milk and flour to get a smooth batter. Whip the whites in the other bowl and mix them carefully and delicately in the batter.
Heat a pan and add some fat. Spoon the batter into the frying pan and fry the pancakes on both sides until golden brown. Keep warm under an upturned plate or bowl until needed.
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Panna cotta
Serves 4
2dl kefir
2dl whipping cream (35%)
1.25dl sugar
A vanilla pod
2 gelatine sheets
For serving:
1 kiwi or berries
Honey
Fresh peppermint leaves
Soak the gelatine sheets in cold water. Bring whipping cream, sugar and the vanilla pod to the boil. Squeeze the gelatine sheets dry. Remove the vanilla pod from the pot and dissolve the gelatine in the hot cream. Let the cream mixture cool to blood heat and blend in room temperature kefir. Pour the mixture into glasses and let it chill until firm: about 4 hours to overnight.
Serve with puréed berries, honey and peppermint leaves.
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Floating Islands
Serves 3
0.5l whole milk (3.5%)
3 eggs
7 tbsp sugar
a pinch of salt
1 tsp potato starch
1 tsp vanilla extract or 1 tbsp vanilla sugar
Separate eggs, add salt to the whites and whisk until frothy. Add 3 tbsp sugar a little at a time, and whisk until glossy. Bring milk to the boil. Put spoonfuls of egg white froth on the milk surface, turning them on all sides for a few minutes, remove and store in a cool place until served.
Whisk the yolks with 4 tbsp sugar and the vanilla sugar until frothy, add the starch and mix well. Blend into the hot milk and heat, stirring constantly, until the mixture thickens. Chill and serve with egg white balls. Add sharp-tasting puréed berries if desired.
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Caramel Porridge
Serves 4
1½ dl sugar
4 dl water
5 dl milk
1 dl farina
Crush ¾ dl of sugar on a dry hot pan. Pour on boiling water and melt the caramel (Take care when adding water, as a lot of hot steam will emerge). Pour into a pot and add the hot milk and remaining sugar. Bring to boil and mix in the farina, stirring constantly. Simmer for 5-6 minutes.
Serve cooled with milk or compote.
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Pasha
12 servings
200 g butter
4 dl sour cream
5 eggs
1 kg cottage cheese
4 dl sugar
1 tbsp vanilla sugar
2 dl raisins
1 dl chopped almonds or nuts
1-1½ dl chopped dried fruit (apricots,
pineapples, papayas, etc.)
1 lemon rind and juice
In a pot, melt the butter. Add the cottage cheese, sour cream and lightly beaten eggs. Bring the mixture to a boil, stirring constantly. Remove the pot from the stove, and add the sugar, vanilla sugar, grated lemon rind and lemon juice, almonds, raisins, and dried fruits. Mix thoroughly.
Pour into the pasha mould or onto to a sieve covered with cheesecloth. Let it congeal for at least 24 hours.
Remove from the mould and decorate.
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Yogurt and Orange Sorbet
12 servings
1 l unflavoured yogurt
4 dl orange juice
1 ½ dl sugar
3 tsp vanilla sugar
4 tbsp orange or lemon liqueur
Mix the yogurt with the orange juice, sugar, vanilla sugar, and liqueur. Pour into the mould and place in the deep freeze for 24-48 hours. Remove and let soften for 10-20 minutes before serving.
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