Baltic · Dessert
Rupjmaizes Kārtojums
- Easy
- 25 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, an earthy, grounding base, closing toasted and warm.
Ingredients
- 300 g dense dark rye bread, at least a day old
- 80 g caster sugar
- 1 tsp ground cinnamon
- 400 ml double cream, very cold
- 30 g icing sugar
- 250 g cranberry or lingonberry preserve
- 2 tbsp dark rum, optional
Equipment
Sheet pan
The skills inside
Whipping a meringueSteaming: basket, leaf and lidRubbing fat into flour
Allergen screen
Found: gluten · dairy · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Blitz the rye to coarse crumbs the size of grit, not to powder.
- Toast them dry in a wide pan over medium heat, then add the caster sugar and cinnamon and keep everything moving until the sugar has melted, caught the crumbs and they rattle loose in the pan instead of clumping.
- Tip onto a cold tray, break up any lumps and cool completely, because a warm crumb will steam the cream.
- Whip the cream with the icing sugar to soft peaks that only just hold, and slacken the preserve with the rum.
- Layer crumb, preserve and cream twice over in glasses or a bowl, finish with cream and a scatter of crumb, then chill 3 hours. 180 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Whipping a meringue 40 recipes
- Bowl and whisk are clean and dry with no trace of fat or yolk. Grease prevents the foam outright, and there is no recovering a bowl that had it partway through.
- The sugar went in gradually once the whites were already foaming, rather than all at once at the start.
- No grit: a little rubbed between finger and thumb feels smooth, so the sugar has dissolved into the foam rather than sitting in it.
- Stiff peaks means the tip stands with a slight bow when the whisk lifts, and the bowl can be tipped without the mass moving in it.
- Glossy and smooth rather than chalky or dull, with no liquid gathering underneath it in the bowl.
Where it goes wrong It was whipped past stiff peaks. A minute beyond glory the protein network tightens and tears, the foam turns grainy and matte, water weeps out beneath it, and folding that into anything gives a mixture that collapses on the way to the oven.
Rubbing fat into flour 47 recipes
- The fat is cold when it starts and still firm when the rubbing stops, and the bowl has not warmed under the hands.
- Stopped early, while it still looks like coarse crumbs with pieces of fat visible in it, not worked on to a smooth even sand, which means the pieces have gone.
- Nothing is greasy or glossy and nothing has smeared into a paste against the side of the bowl.
- Liquid added last and only enough to bring it together: pressed, it just holds, with no wet patch and nothing sticking to the hand.
- Rested cold before it is rolled or shaped, so the gluten relaxes and the fat firms again after being handled.
Where it goes wrong The fat was too warm, or it was rubbed until the mixture looked uniform. Once the fat has melted into the flour there are no solid pieces left to steam apart in the oven, so the bake is sandy or tough instead of flaky, and nothing done later puts those layers back.
At the Table
- The Pour
- Sauternes
- Also Right
- Demi-sec Champagne
- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
Saved on this device and kept across visits: export from My Menu to move them.