Baltic Sea culinary - Estonia

Whip the cream with sugar into firm foam. Just before serving add flour of mixture of rye- oat- barley and peasemeal and stir carefully into even mixture. Divide the foam into dessert dishes and add either jam, syrup or liquor and minced nuts.

Cranberry sauce
Boil sugar syrup out of water and sugar, cool it down.

Crash the cranberries in a blender, press through a colander. Mix the cranberry puree and sugar syrup and put into refrigerator until served.

You can flavour the cranberry sauce also with honey.

  • Foam of kama (mixture of rye- oat- barley and peasemeal)

4 dl whipped cream
3 tbsp. of sugar
4 tbsp. of flour of mixture of rye- oat- barley and peasemeal

Cranberry sauce:
100 g cranberries
1 dl sugar syrup (0,5 dl water and 50 g sugar)

To garnish:
powder sugar