There are so many recipes out there that I have tried yet never have I gone back to the roots with desserts. Latvian rye bread truffle is one of the most popular desserts that I don’t think I have ever tried but as I recently came into a possession of a rye-bread, I thought it is time to change that.
For those of you who are dessert savvy, probably your result will be much more like a truffle, but, hey, this is my first attempt and in the end it is the taste that counts a bit more than the appearance. And it did score well with the Belgian family on the taste side, so a better presentation is left for the next time
What would you need if you’d ever like to make this (for 4 people). N.B. amount of ingredients is approximative, I just added, tasted and added more if needed.
- rye-bread (I used 7 slices)
- 4 tbsp brown sugar
- a dash of vanilla
- a dash of cinnamon
- 10 tbsp of frozen fruit
- 200ml double cream
- 2tbsp white sugar
- 4 tbsp powder sugar
- Put the rye-bread in a food processor and grind it to a breadcrumb consistency. then toast it on a pan with brown sugar, vanilla and cinnamon until crunchy (taste the deliciousness from time to time and add some more ingredients if necessary). Put aside and let it cool
- Whip the cream with powder sugar
- Put the frozen fruit in a pan together with white sugar and heat until a bit of liquid starts coming out (approx 5min)
- Now, the real truffle specialists would make several layers: bread, berries, whipped cream, i just did 1 of each (I know, I know, I shouldn’t probably be calling it a truffle) and topped it off with some more of those breadcrumbs
- Leave the dessert in a fridge for at least 3 hours (so it can soak up all the juice) before serving.
I was surprised that the result turned out so familiar in a sort. The taste reminded me a bit of tiramisu. But then again, no… it tasted like Latvia.