Bubert. Semolina dessert



Bubert is strange Estonian dessert, because this name. In Estonia is not words, which starts with “B”- so, this is  surely foreign word. As I know, Bubert is known in Latvia and Germany, as well.

Bubert. Semolina Dessert

  • Servings: 2-3
  • Time: 30mins
  • Difficulty: easy
  • Print

A light semolina dessert Bubert


  • 0,5 litre milk
  • 2 tablespoon semolina
  • 2 eggs
  • sugar, vanilla


  1. Separate egg yolk and whites
  2. Cook  milk, and pour in boiling milk constantly stirring, semolina.
  3. Let porridge simmer while it is thick. And raise away from heat.
  4. Wisp egg yolks. Add some porridge to eggs, mix, and pour this in to the semolina porridge. Mix.
  5. Put porridge back on to the stove and let simmer while it is thick. And raise again, away from heat.
  6. Wisp egg whites.
  7. Add whipped egg whites, carefully stirring in to the semolina mix. Heat again
  8. Cooled Bubert serve with Kissell or jam.

Soundtrack Maria Listra “Talveöö”


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