Delightful Bubert with Cranberry Kissel

This delightful dish of Bubert with cranberry kissel presents a unique blend of creamy and fruity flavors, making it a perfect dessert for special occasions or a cozy evening at home. Bubert is a creamy, sweet, semolina-based treat, lightened with whipped egg whites that give it an airy texture. It's paired with a tart cranberry kissel, a silky gel-like compote, which offers a pleasing contrast of flavors. The dessert is relatively simple to prepare, and with a little attention to detail, it can be a show-stopper. The tartness of the cranberry kissel complements the sweetness of the bubert, creating a delightful flavor balance. While the dessert does require some time to set and cool, the preparation process is straightforward and enjoyable. The soft, fluffy bubert texture blends beautifully with the smooth, tangy kissel. It's a comforting, yet sophisticated dessert that will leave an impression on your guests. Whether using fresh or frozen cranberries, the kissel will provide a burst of fresh flavor. The entire dish can be prepared in about an hour, including cooking and cooling times, perfect for any aspiring home chef.

Ingredients

For Bubert:

0.5 liters of milk
3 eggs
5 tablespoons of semolina
5 tablespoons of sugar

For Cranberry Kissel:

600 ml of water
150 grams of cranberries
150 grams of sugar
1 to 1.5 tablespoons of potato starch

Preparation Time

Total Time: 60 minutes, including preparation and cooking

Step-by-Step Instruction

Begin by separating the eggs. Whip the egg whites until stiff peaks form, and set aside.
In another bowl, whisk the egg yolks together with one tablespoon of sugar until they turn pale and frothy.
Rinse a saucepan with water and pour in the milk. Heat the milk gently until it's warm but not boiling.
Gradually sprinkle in the semolina, continuously stirring to prevent lumps. Cook the mixture for about 5 minutes until it thickens.
Stir in the remaining sugar until it's fully incorporated into the semolina mixture.
Pour the egg yolks into the semolina mixture, stirring constantly, and bring to a simmer. Allow the first bubble to break the surface before removing from heat.
Carefully fold in the whipped egg whites, incorporating them until the mixture is smooth and light.
Meanwhile, for the kissel, boil the water in a separate saucepan.
Add the cranberries to the boiling water, cooking until they burst. Use a sieve to strain the cranberry juice, discarding the solids.
Gradually add sugar to the cranberry juice, stirring continuously until dissolved.
Dilute the potato starch in a small amount of cold water, then stir this into the cranberry juice.
Cook the mixture for a further half-minute or until it begins to thicken, then remove from heat.
Allow both the bubert and kissel to cool to room temperature, stirring the kissel occasionally to prevent a skin from forming.
Serve the bubert chilled, topped with a generous serving of cranberry kissel.

Tips

Semolina: Stir constantly to avoid lumps.
Egg Whites: Ensure there is no yolk contamination for better whipping.
Cranberries: Both fresh and frozen can be used with delightful results.
Thickening: Adjust potato starch quantity to desired kissel thickness.

Nutritions

Calories per Serving: 280
Protein: 7g
Fats: 6g
Carbohydrates: 50g

Variations

Substitute almond milk for a lactose-free version of bubert.
Experiment with other berries for the kissel, such as raspberries or blueberries, for a different flavor profile.
Add a pinch of cinnamon or vanilla extract to the bubert for extra warmth and flavor.

Serving Suggestions

Garnish with a sprig of mint or a sprinkle of powdered sugar for a festive touch.
Pair it with a light, fruity white wine or a cup of herbal tea for a perfect ending to a meal.

Best Places

Café Pushkin - An elegant place for traditional desserts in Moscow. Location: Tverskoy Blvd, 26А, Moscow, Russia.
Demel - Famous for its exquisite pastries and sweets in Vienna. Location: Kohlmarkt 14, 1010 Wien, Austria.
Sacher Café - Known for its beautiful cakes and desserts in Vienna. Location: Philharmonikerstrasse 4, 1010 Vienna, Austria.
Café Central - Classic Viennese café famous for its ambiance and desserts. Location: Herrengasse 14, 1010 Wien, Austria.
Ladurée - Renowned for macarons and pastries in Paris. Location: 16-18 Rue Royale, 75008 Paris, France.
Cova Montenapoleone – A historic pastry shop in Milan. Location: Via Montenapoleone, 8, 20121 Milano MI, Italy.
Confeitaria Colombo - A regal café with a reputation for incredible desserts in Rio. Location: R. Gonçalves Dias, 32 - Centro, Rio de Janeiro, Brazil.
El Ateneo Grand Splendid - An atmospheric bookstore with a charming café in Buenos Aires. Location: Av. Santa Fe 1860, C1123 CABA, Argentina.
Angelina - Famous for hot chocolate and pastries in Paris. Location: 226 Rue de Rivoli, 75001 Paris, France.
Tiffany Blue Box Café - Offers a luxurious experience with exquisite desserts in New York City. Location: 727 Fifth Avenue, New York, NY 10022, USA.