Miltu Buberts with Sea Buckthorn Sauce

Miltu Buberts with Sea Buckthorn Sauce is a delightful and comforting dessert that combines the fluffy, velvety texture of Buberts with the tangy sweetness of sea buckthorn sauce. This traditional Latvian dish has a creamy base made from wheat flour, milk, and eggs, resulting in a soft and airy pudding-like texture. The addition of vanilla imparts a subtle yet distinctive fragrance and flavor to the dessert, enhancing its comforting qualities. Meanwhile, the sea buckthorn sauce, with its bright, citrusy notes, cuts through the richness of the Buberts, creating a harmonious blend that tantalizes the taste buds. This dish, though decadent, is surprisingly easy to make, requiring minimal ingredients found in most kitchens. It's perfect for special occasions or a weekend treat to surprise your loved ones. The vibrant color of the sauce beautifully contrasts with the creamy Buberts, creating an eye-catching presentation. Enjoy this dessert slightly chilled for the best experience, and savor the balance between sweet and tart flavors that make this dish irresistible.

Ingredients

Main Ingredients for Buberts:

• 1/2 cup wheat flour
• 1/2 liter milk
• 4 large eggs
• 1/4 cup sugar
• 1 tbsp vanilla extract or paste

Ingredients for Sea Buckthorn Sauce:

• 700 ml water
• 120 g sugar
• 75 g potato starch
• 150 ml sea buckthorn juice

Preparation Time

Total time: 60 minutes (including prep and cook time)

Step-by-Step Instructions

1. Start by preparing the Buberts. In a bowl, mix half of the milk with the wheat flour until smooth and set aside.
2. Separate the egg yolks from the whites. In another bowl, whisk the yolks with half of the sugar until pale and creamy.
3. Heat the remaining milk in a saucepan over low heat. Gradually add the milk-flour mixture, stirring constantly to prevent lumps.
4. Continue to cook on low heat, stirring continuously until the mixture thickens to a pudding-like consistency.
5. Remove from heat and stir in the vanilla extract and the prepared egg yolk mixture.
6. Allow the mixture to cool for about 10 minutes.
7. In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form.
8. Gently fold the beaten egg whites into the cooled Buberts mixture, ensuring not to deflate the airy structure.
9. Spoon the Buberts mixture into dessert bowls or glasses and refrigerate until set.
10. While the Buberts is chilling, prepare the sea buckthorn sauce. Mix the potato starch with a half cup of water until dissolved.
11. In a saucepan, bring the remaining water to a boil.
12. Add the sea buckthorn juice and sugar, stirring until the sugar dissolves.
13. Carefully pour the starch mixture into the boiling liquid, stirring constantly until it thickens and starts to bubble.
14. Remove from heat immediately and let it cool down in a refrigerator.
15. Once both Buberts and the sauce are ready, pour the chilled sauce over the Buberts before serving.
16. For a touch of elegance, garnish with a few fresh mint leaves or grated white chocolate.
17. If you like a tangier taste, add a dash of lemon juice to the sauce.
18. This dessert can also be served warm, but chilling enhances the flavors.
19. Make sure to enjoy Buberts within two days for optimal freshness.
20. Pair with a light herbal tea to balance the rich and tangy flavors.

Tips

• Substitute vanilla extract with almond extract for a different aroma.
• For a lighter version, use skim milk instead of whole milk.
• Add a pinch of cinnamon to the sea buckthorn sauce for a warm flavor twist.

Nutrition

• Calories: Approximately 250 per serving
• Protein: 6g
• Fats: 8g
• Carbs: 35g

Variations

• Use corn flour instead of wheat flour for a gluten-free option.
• Swap sea buckthorn juice with cranberry juice for a different flavor profile.
• Add a layer of fresh berries between the Buberts and sauce for extra freshness.

Serving Suggestions

• Serve with a side of shortbread cookies.
• Pair it with a glass of Riesling wine for an elegant touch.
• Decorate with edible flowers for a beautiful presentation.

Best Places

• Riga Bungalow Cafe - Offers a cozy atmosphere with a range of traditional Latvian desserts. Location: Elizabetes iela, Riga, Latvia.
• Tallinn Taste Bar - Known for its exquisite regional flavors combined with modern twists. Location: Viru tänav, Tallinn, Estonia.
• Vilnius Dessert Corner - A delightful spot for international sweets with a local touch. Location: Gedimino pr., Vilnius, Lithuania.
• Helsinki Sweet Retreat - Famous for their unique takes on classic Nordic desserts. Location: Mannerheimintie, Helsinki, Finland.
• Stockholm Sugar Hound - A must-visit for dessert enthusiasts seeking local flavors. Location: Drottninggatan, Stockholm, Sweden.
• Copenhagen Confections - Offers a blend of Danish and Baltic dessert options. Location: Strøget, Copenhagen, Denmark.
• Berlin Bakeshop - Serves up comforting European treats in a stylish setting. Location: Friedrichstraße, Berlin, Germany.
• Warsaw Wholesome Bites - Popular for its locally-inspired desserts and warm ambiance. Location: Nowy Świat, Warsaw, Poland.
• Prague Patisserie - A hidden gem offering a selection of Eastern European desserts. Location: Na Příkopě, Prague, Czech Republic.
• Budapest Butter & Jam - Known for their specialty Hungarian and neighboring sweets. Location: Váci utca, Budapest, Hungary.