Latvian manna
Latvian Manna Recipe - Traditional Milk and Cream Dessert
Introduction
Latvian manna is a traditional dessert that is popular in Latvia. It is a creamy and delicious dish that is perfect for serving as a sweet treat after a meal.
History
Manna has been a popular dish in Latvia for many years. It is a simple and comforting dessert that is made with basic ingredients such as milk, cream of wheat, eggs, sugar, and vanilla.
Ingredients
- 3 cups milk
- 0.5 cup cream of wheat
- 2 eggs, separated
- 4 tbsp sugar
- 1 tsp vanilla
How to prepare
- Heat the milk in a saucepan. Slowly stir in the cream of Wheat. Boil the mixture over low heat for 5 minutes. Remove from heat. In a separate bowl, whip the egg yolks with 3 tbsp of sugar and vanilla extract. Add this mixture to the cream of Wheat. In another bowl, whip the egg whites and the remaining tablespoon of sugar until firm peaks form. Gently fold the whipped egg whites into the cream of Wheat mixture. Chill the mixture before serving.
Variations
- Add raisins or dried fruit to the mixture for added sweetness.
- Top with a drizzle of honey or maple syrup for extra flavor.
Cooking Tips & Tricks
Be sure to slowly stir in the cream of wheat to avoid lumps in the mixture.
- Boil the mixture over low heat to prevent it from burning.
- Chill the mixture before serving to allow it to set and thicken.
Serving Suggestions
Latvian manna can be served with a sprinkle of cinnamon or a dollop of whipped cream on top.
Cooking Techniques
Be sure to whip the egg whites until firm peaks form for a light and fluffy texture.
Ingredient Substitutions
You can use almond milk or coconut milk as a dairy-free alternative.
- Use maple syrup or honey instead of sugar for a healthier option.
Make Ahead Tips
Latvian manna can be made ahead of time and stored in the refrigerator for up to 2 days.
Presentation Ideas
Serve Latvian manna in individual ramekins or bowls for a beautiful presentation.
Pairing Recommendations
Latvian manna pairs well with a cup of hot tea or coffee.
Storage and Reheating Instructions
Store any leftovers of Latvian manna in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Each serving of Latvian manna contains approximately 250 calories.
Carbohydrates
Each serving of Latvian manna contains approximately 30 grams of carbohydrates.
Fats
Each serving of Latvian manna contains approximately 10 grams of fats.
Proteins
Each serving of Latvian manna contains approximately 8 grams of proteins.
Vitamins and minerals
Latvian manna is a good source of calcium and vitamin D.
Alergens
Latvian manna contains dairy and eggs.
Summary
Latvian manna is a creamy and delicious dessert that is a good source of carbohydrates, fats, proteins, calcium, and vitamin D.
Summary
Latvian manna is a delicious and comforting dessert that is perfect for serving as a sweet treat. It is easy to make and can be customized with different toppings and flavors. Enjoy this traditional Latvian dish with family and friends!
How did I get this recipe?
It feels like just yesterday when I stumbled upon this recipe for Latvian manna. I was at a local farmer's market, browsing through the stalls of fresh produce and homemade goods, when I came across a little old lady selling traditional Latvian pastries. The aroma of warm spices and sweet dough wafted through the air, drawing me in like a moth to a flame.
I struck up a conversation with the lady, who introduced herself as Mrs. Berzina. She had a twinkle in her eye and a warm smile that immediately put me at ease. As we chatted, she told me that she had been making Latvian pastries for decades, using recipes passed down through generations of her family.
Mrs. Berzina invited me to sit with her at a small table, where she poured me a cup of steaming hot tea and offered me a plate of her freshly baked manna. The pastry was delicate and flaky, with a sweet filling of creamy semolina and raisins. It melted in my mouth, leaving behind a lingering taste of cinnamon and nutmeg.
I couldn't resist asking Mrs. Berzina for the recipe, and to my surprise, she agreed to share it with me. She pulled out a tattered old notebook from her apron pocket and began to recite the ingredients and instructions in her soft, melodic voice.
"To make Latvian manna," she said, "you will need flour, sugar, butter, eggs, milk, semolina, raisins, cinnamon, nutmeg, and a pinch of salt. First, you must cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the milk and semolina. Mix in the raisins, cinnamon, nutmeg, and salt until well combined."
Mrs. Berzina's hands moved deftly as she demonstrated each step, her fingers dancing over the ingredients with practiced ease. She explained that the key to a perfect manna was patience and attention to detail, ensuring that the dough was mixed just right and the filling was evenly distributed.
As I watched Mrs. Berzina work her magic, I couldn't help but be inspired by her passion and dedication to her craft. She spoke fondly of her childhood in Latvia, where she learned to bake from her own grandmother, who had passed down the recipe for manna to her.
"My grandmother used to say that baking is more than just following a recipe," Mrs. Berzina said, her eyes misting over with nostalgia. "It is a way of connecting with our past and preserving our heritage for future generations."
I listened intently, absorbing every word Mrs. Berzina shared with me. She spoke of the traditions and customs of her homeland, of the simple joys of gathering around the table with loved ones to share a meal made with love and care.
After several hours of baking and chatting, Mrs. Berzina presented me with a freshly baked tray of Latvian manna, golden and fragrant from the oven. I took a bite, savoring the warm, comforting flavors that reminded me of home and family.
As I bid farewell to Mrs. Berzina, I felt a sense of gratitude for the chance encounter that had brought us together. Her generosity and wisdom had touched my heart in a way that words could not express. I knew that I would always cherish the memory of that day and the recipe for Latvian manna that she had so generously shared with me.
And so, whenever I bake a batch of manna in my own kitchen, I think of Mrs. Berzina and the lessons she taught me about the power of food to nourish not only our bodies but also our souls. Her recipe may have come from a distant land, but its flavors and traditions have found a home in my heart, connecting me to a world of love, joy, and delicious memories.