Buberts, I’ve discovered, are not solely eaten in Latvia, although the recipe I have used was created by an authentic Latvian. It’s generally made with semolina to thicken the mousse-like bottom layer, but this particular recipe uses flour instead, giving the Buberts a nicer texture. So, with thanks to Liva from Latvian Eats, here is the recipe I used and very slightly adapted to create these authentic desserts.
- Recipe provides four desserts
- Preparation time = 10 minutes
- Cook time = Between 5 and 10 minutes
- Four eggs
- 6 tablespoons white sugar
- 4 tablespoons plain flour
- 1 teaspoon vanilla extract
- 500ml milk
- 500g raspberries, strawberries or blackberries (or a mixture, if you prefer)
Separate the eggs, placing the whites in a bowl where they can be whisked to soft peaks and mixing the yolks in a separate bowl with the vanilla extract and four tablespoons of the sugar.
Mix the flour with 100ml of the milk and place the remaining milk in a large saucepan over a low heat.
Bring the milk to its boiling point and once done so, add the flour mixture and stir well. Things should begin thickening somewhat, but be careful as the mixture will very easily boil if left unattended. Add the egg yolk mixture, stirring in until combined and then fold in the soft-peaked egg whites.
Keep on the heat for a further 1-2 minutes, and keep folding the egg whites. Remove from the hob and set aside. Once slightly cooled, transfer to serving bowls, or wine glasses and refrigerate. Then, place your berries in a blender with the remaining two tablespoons of sugar (or if you have frozen berries like me, defrost them in the microwave first) and blend to a puree, or alternatively use a hand masher.
Once pureed, refrigerate the berry sauce. When both are chilled, top the Buberts with the sauce and serve!