Contents
Buberts is a traditional Latvian semolina-based dessert, light and fluffy in texture, often served with berry kissel.
Ingredients
- 500 ml milk
- 50 g fine semolina
- 2 egg yolks
- 2 egg whites
- 2 tbsp sugar (or to taste)
- 1 tsp vanilla sugar (optional)
- A pinch of salt
- 250 ml berry kissel (cranberry or blackcurrant) or thick sour juice
Instructions
- Heat the milk in a saucepan until almost boiling.
- Gradually whisk in semolina, stirring constantly to avoid lumps. Let it simmer on low heat for 3–4 minutes until it thickens slightly. Remove from heat and let it cool a little.
- Whisk egg yolks with sugar and a pinch of salt. Slowly stir them into the warm semolina mixture.
- Beat the egg whites until stiff peaks form.
- Fold the egg whites gently into the semolina mixture until smooth and airy.
- Chill or serve warm, topped with berry kissel or sour fruit juice.
- Optional: garnish with a sprig of mint or a sprinkle of grated lemon zest.
Notes
Buberts – A Creamy Latvian Semolina Dessert with Kissel 🍮🇱🇻
It's like semolina, only a hundred times more awesome! 🥄 Imagine, this stuff is not boiled, but whipped up to such an amazing airiness that it just melts in your mouth. And the top is poured with sour berry sour cream or juice - a bomb! We usually cook such things on some holidays, well or there at school for lunch. And sometimes just so, when you want something cozy on a cold day. This mixture of warm milk, semolina, yolks and sugar is for many Latvians the taste of childhood. But now, maybe it will become a favorite dessert for you too, who knows!🇱🇻 What exactly is a Buberts?
Well, Buberts is such a classic, a semolina-based dessert that everyone in Latvia loves. Its specialty is its soft, mousse-like texture and a cool, sour sprinkle on top. Usually it's a generous portion of cranberry or blackcurrant sour cream. It is clear that there are similar things in other Baltic or Scandinavian countries, but this Buberts is so purely Latvian in its preparation and serving.That's why it's so special:
✔ The base is finely ground semolina to make it smooth. ✔ No boiling - semolina is simply steamed, not boiled. ✔ Airy finish - whipped whites make it light as a cloud. ✔ A sour note on top - the berry sour cream adds a fruity freshness. Come to think of it, they sometimes give Buberts in school canteens in Latvia! So for generations of Latvians, it's straight up sweet memories.How does Buberts reflect Latvian culture?
Latvian cuisine is so simple, using seasonal products and this balance of sweet and sour. And Buberts hits the spot in this respect - it seems like nothing special, but the flavor is amazing. Milk and semolina used to be so accessible products in every Latvian family, and berries from local forests were prepared as juices or made into a thick fruit gravy that everyone loves. By the way, Latvians often pick all kinds of berries like cranberries, blueberries and currants themselves. So it's no wonder that these bright, sour flavors are so common in their desserts!
🥄 Tips & Serving Suggestions
- 💡 For a richer flavor, add a small piece of butter to the semolina while it cools.
- 🍇 Use homemade kissel from cranberries, currants, or even rhubarb for a true Latvian feel.
- ❄️ Buberts can be served warm in winter or chilled in summer — equally delightful!
✨ Why You’ll Love Buberts
✔ Light and creamy texture✔ Quick and easy to make
✔ Traditional taste of Latvia
✔ Pairs beautifully with tart berries
✔ A nostalgic comfort food Latvian recipes
Ooh, this looks amazing! I’ve never had Buberts before, but that sounds delicious. Do you think I could substitute the berry kissel with something like a homemade cherry sauce? I’m intrigued!