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Kama Mousse with Cloudberries
A light and airy mousse made from kama flour, a traditional Estonian roasted grain mixture, sweetened and topped with tart cloudberries. This dessert offers a unique nutty flavor from the kama, balanced by the sweet cream and the distinct tang of cloudberries.
ð§ ææ
- 100 g Kama flour
- 250 ml Heavy cream
- 50 g Powdered sugar(or to taste)
- 150 g Cloudberries(fresh or preserved)
- 1 tsp Lemon juice(optional, to brighten cloudberry flavor)
ðšâð³ äœãæ¹
- 1
In a medium bowl, whisk together the kama flour and powdered sugar until well combined.
- 2
In a separate large bowl, whip the heavy cream until stiff peaks form.
- 3
Gently fold the kama and sugar mixture into the whipped cream until just combined. Be careful not to overmix, as this can deflate the mousse.
- 4
If using fresh cloudberries, gently toss them with a teaspoon of lemon juice to enhance their flavor. If using preserved cloudberries, drain them.
- 5
Spoon the kama mousse into individual serving glasses or bowls. Top generously with cloudberries.
- 6
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the mousse to set.
ð¡ ããã®ã³ã
- âKama flour can be found in specialty European food stores or online.
- âAdjust the amount of powdered sugar to your preference.
- âIf cloudberries are unavailable, lingonberries or other tart berries can be substituted.
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- Add a tablespoon of honey to the cream mixture for a different sweetness.
- Garnish with a sprig of mint or a dusting of cocoa powder.