Rye Cream. Rukkijahuvaht

A fresh, light easy to cook rye dessert

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2 comments

rukkijahuvaht-3If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe 

My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.

Light and fluffy dessert is perfect with cold milk

 

Did you know?

The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.

 

 

 

Rye Cream

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light easy to cook rye dessert


rukkijahuvaht (11)

Ingredients

  • 1 litre water + juice
  • 3/4-1 glass of rye flour
  • (sugar)

rukkijahuvaht (8)

Directions

  1. Mix little bit too strong drink from water, juice and sugar.
  2. Bring it  to the boil
  3. Add rye flour slowly to the boiling liquid. Stir constantly. Simmer for few minutes on a low heat.
  4. Let cool and blend until fluffy. If you want season with cinnamon, peppermint or cacao
  5. Serve with cold milk or sour cream

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2 comments on “Rye Cream. Rukkijahuvaht”

  1. Know the semolina variety but not the rye – shall definitely give it a go !! And SO interesting to know ‘little’ Estonia managed to produce something first again – glad the ‘Balti parunid’ left something of interest behind 🙂 !

    Liked by 1 person

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