Latvian Manna ('Buberts')
Latvian Manna ('Buberts') Recipe - Traditional Latvian Dessert
Introduction
Latvian Manna, also known as 'Buberts', is a traditional Latvian dessert that is loved for its creamy texture and sweet flavor. This recipe has been passed down through generations and is a staple in many Latvian households.
History
Latvian Manna has been a popular dessert in Latvia for centuries. It is believed to have originated in rural areas where ingredients like milk, eggs, and cream of wheat were readily available. The dish has since become a beloved part of Latvian cuisine and is often served during special occasions and holidays.
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 a burst of sweetness.
- Substitute almond or coconut milk for a dairy-free version.
Cooking Tips & Tricks
Be sure to slowly stir in the cream of wheat to prevent clumping.
- Whipping the egg whites separately and folding them into the mixture will give the dessert a light and fluffy texture.
- Chill the mixture before serving to allow the flavors to meld together.
Serving Suggestions
Serve Latvian Manna chilled with a sprinkle of cinnamon on top for added flavor.
Cooking Techniques
Boil the cream of wheat mixture over low heat to prevent burning.
- Whip the egg whites until firm peaks form for a light and airy texture.
Ingredient Substitutions
Use maple syrup or honey as a natural sweetener instead of sugar.
- Swap out the cream of wheat for oatmeal or quinoa for a different texture.
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 for a beautiful presentation.
Pairing Recommendations
Pair Latvian Manna with a cup of hot tea or coffee for a delightful dessert experience.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Calories: 250 per serving
Carbohydrates
Carbohydrates: 35g per serving
Fats
Total Fat: 8g per serving
Proteins
Protein: 10g per serving
Vitamins and minerals
This dish is a good source of calcium, vitamin D, and iron.
Alergens
Contains dairy and eggs.
Summary
Latvian Manna is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a wholesome treat.
Summary
Latvian Manna is a delicious and comforting dessert that is perfect for any occasion. With its creamy texture and sweet flavor, it is sure to become a favorite in your household.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. It was a cold winter day, and I was visiting my dear friend Ingrida, who had recently immigrated to America from Latvia. We were sitting in her cozy kitchen, sipping on hot tea and catching up on old times. Suddenly, she disappeared into her pantry and emerged with a tattered old recipe book.
"Ah, here it is!" she exclaimed, flipping through the pages with excitement. "This is my grandmother's recipe for Latvian Manna, also known as 'Buberts'. It's a traditional Latvian dessert that she used to make for us when we were children."
As she read the ingredients and instructions aloud, my mouth began to water. The recipe called for simple, wholesome ingredients like semolina, milk, sugar, and butter, all of which I had readily available in my own pantry. But it was the addition of raisins and cinnamon that really caught my attention. I could already imagine the warm, comforting aroma that would fill my kitchen as it baked in the oven.
Ingrida noticed my eagerness and smiled knowingly. "Would you like me to show you how to make it?" she asked. I nodded eagerly, eager to learn the secrets of this delicious-sounding dessert.
And so, we set to work. Ingrida guided me through each step, from boiling the milk and semolina to adding the sugar and raisins. As the mixture thickened and the raisins plumped up, the kitchen was filled with the scent of cinnamon and vanilla. I couldn't wait to taste the finished product.
Finally, after what seemed like hours of anticipation, the buberts was ready. We spooned it into bowls and garnished it with a sprinkle of cinnamon. I took my first bite, and I was transported back to my own childhood, sitting at my grandmother's kitchen table, savoring every spoonful of her homemade desserts.
Ingrida watched me with a knowing smile. "You've got the touch, my dear," she said. "You've made your first buberts just like a true Latvian."
I was thrilled by her praise and couldn't wait to share my newfound recipe with my own family. From that day on, Latvian Manna became a staple in my dessert repertoire, a favorite among my grandchildren and friends alike.
As the years passed, I continued to perfect my buberts recipe, adding my own personal touches and variations. Sometimes I would swap out the raisins for dried cranberries, or sprinkle chopped nuts on top for an extra crunch. But no matter how I tweaked the recipe, the essence of that first buberts I made with Ingrida always remained.
And so, whenever I make Latvian Manna, I am reminded of that cold winter day in Ingrida's kitchen, of the warmth and comfort that comes from sharing a meal with a dear friend. I am grateful for the traditions and recipes that have been passed down through generations, connecting us to our roots and to each other.
So, if you ever find yourself craving a taste of Latvia, look no further than my buberts recipe. It may not be as authentic as my friend Ingrida's grandmother's version, but I assure you, it is made with just as much love and care. And who knows, maybe one day you'll pass it down to your own loved ones, creating new memories and traditions along the way.