Description
With this dish associated with the most warm memories of childhood in Latvia. Latvian national dish made of semolina or rice. Very nice dessert, it is great to be perceived by both adults and children as an alternative to traditional semolina porridge.
Ingredients
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Semolina
40 g
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Milk
200 ml
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Chicken egg
1 piece
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Vanilla
1 g
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Cherry
150 g
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Water
400 ml
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Sugar
-
Potato starch
1 Tbsp
Cooking
This set of products will need to boberts.
Cook semolina with milk in the traditional way. In boiling milk in a thin stream semolina lead. After thick porridge to cool, immerse the pot in cold water, constantly stirring, so as not to form a dry film.
Sugar mixed with vanilla. To separate the yolk, whip it with sugar.
Mix the cooled porridge with egg yolk.
Protein whisk until peaks are sharp.
To connect porridge with protein mass.
Wooden shovel from the top down gently to mix the protein with porridge.
Make a form with an oiled parchment, spread out the mass and send in the oven for 25 minutes. Temperature is 180 degrees; the oven not to heat up, or you privatise the top and forms a dry crust, and the bottom may burn. After 10 minutes you can just add temperature.
Here is the finished baked boberts.
For cherry sauce: cherry clean from the bones, boil, add sugar and starch to make a thick jelly. Cool. Boberts cut into squares, folded (optional) slices of two to three "floor", pour cherry sauce.
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