Bubert is a sweet and rather satisfying dish of the Baltic cuisine, which is served mainly for breakfast or lunch. Its main difference from porridges is that it is not brewed, but simply brewed, which gives it an original flavor and allows preserving useful substances. Unfortunately, almost nothing is known about the Bubert, except in the Baltics. Although it is very tasty, nutritious, and enriched with vitamins dish. Let's consider with you some recipes for its preparation.
Recipe for a classic milky boubert
Ingredients:
- milk - 1 item;
- manga - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- vanilla sugar - 6 g;
- egg - 2 pieces;
- salt.
Preparation
Eggs carefully washing, we separate yolks from proteins. Vegetables with yellow sugar and sugar and vanilla sugar until a light foam. Whisk the whites well until solid peaks. In the boiled milk, gradually pour the mango and cook until swelling minute 3. Then we introduce the yolks into the hot mug, while stirring vigorously. At the very end, we add proteins, close the lid and leave to stand. We serve a ready bougette with jelly.
Millet bouquet with berry juice
Ingredients:
- milk - 500 ml;
- semolina - 150 g;
- salt - a pinch;
- egg - 4 pieces;
- sugar - to taste;
- lemon peel - 1 teaspoon;
- orange - for decoration;
- berry juice.
Preparation
So, we separate the yolks from proteins and grind the first ones with sugar and lemon zest. Then the mass is well fluffed with a mixer until creamy. Whisk egg whites separately into a thick, thick foam. Milk poured into a bucket, put on a weak fire and bring to a boil. After that, throw a pinch of salt and pour a thin trickle of semolina, all the time interfering.
We continue to heat another 1-2 minutes, not forgetting to interfere. Then we remove it from the fire, cover it with a lid, wrap it with a blanket and leave the croup to swell so that it absorbs all the milk. Now carefully mix everything and gradually add the whipped yolks first, and then add whipped egg whites into it and mix the whole mass. We serve the finished boubert to the table, watering the dish with berry juice and decorating with orange slices.
Bubert with apple sauce
Ingredients:
- semolina - 2 tbsp. spoons;
- milk - 1 item;
- egg - 2 pieces;
- sugar - 1 tbsp. a spoon;
- vanilla sugar - 10 g;
- butter - 1 tbsp. a spoon;
- apple - 1 pc.
Preparation
Milk bring to a boil and pour neatly a manga. Cook boil 2-3 minutes, and then cover with a lid and leave to infuse for 15 minutes. This time we take the apple, mine, finely chopped, put into a frying pan, add the oil and stew until softening. Now, using a blender, make apple puree and put sugar to taste. Yogurt we rub with vanilla sugar and we spread porridge. Then gently introduce egg whites and mix thoroughly. We serve the burrer necessarily cold, pouring on top with apple sauce.
Bubert with cranberry jam
Ingredients:
- wheat flour - 0,5 items;
- milk - 500 ml;
- egg - 4 pieces;
- sugar - 2 tbsp. spoons;
- Vanilla - to taste;
- cranberry jam.
Preparation
So, take the milk and divide it in half. One half is poured into a saucepan and brought to a boil. In another part of the milk, add flour and mix well. Then combine all together, cook for 5 minutes over low heat, stirring constantly, so that the flour does not burn.
Egg yolks are mixed with a half of sugar and vanilla, and then gently weighed the mass into the milk mixture removed from the fire. Let the mass cool down a little, but while it cools down, whip the proteins with the remaining sugar and spread them neatly into a bubble. The air cream is laid out on kremankam or molds and served to the table in a warm form with cranberry jam .