Kama and Berry Mousse with Rye Crumble
A light and refreshing mousse made from kama, a traditional Estonian flour mixture, combined with creamy quark and sweetened with honey. Topped with a crunchy rye crumble and fresh berries, this dessert offers a unique nutty flavor profile with a hint of tartness.
🧂 Ingredients
- 4 tbsp Kama flour
- 250 g Quark (kohupiim)
- 2 tbsp Honey(or to taste)
- 100 ml Heavy cream(whipped to soft peaks)
- 1 cup Fresh berries(such as blueberries, lingonberries, or raspberries)
- 50 g Rye flour(for the crumble)
- 25 g Butter(cold, cubed, for the crumble)
- 1 tbsp Sugar(for the crumble)
👨🍳 Instructions
- 1
Prepare the rye crumble: In a small bowl, combine the rye flour and sugar. Rub in the cold butter cubes until the mixture resembles coarse breadcrumbs. Spread the crumble mixture on a baking sheet and bake at 180°C (350°F) for 8-10 minutes, or until golden brown and crisp. Let cool completely.
- 2
Make the kama mousse: In a medium bowl, combine the kama flour, quark, and honey. Mix well until smooth. If the mixture is too thick, you can add a tablespoon or two of milk or kefir.
- 3
Gently fold the whipped heavy cream into the kama and quark mixture until just combined. Be careful not to overmix.
- 4
Spoon the mousse into serving glasses or bowls.
- 5
Top each serving with a generous spoonful of fresh berries and a sprinkle of the cooled rye crumble.
- 6
Chill for at least 15 minutes before serving to allow the flavors to meld.
💡 Pro Tips
- ✓Kama flour can be found in specialty stores or online. If unavailable, a mix of roasted barley, rye, oat, and pea flour can be used.
- ✓Adjust the amount of honey to your desired sweetness.
- ✓For a smoother mousse, ensure your quark is well-drained and at room temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a teaspoon of vanilla extract to the mousse mixture for extra flavor.
- Substitute the rye crumble with a simple oat crumble or crushed rye cookies.
- Layer the mousse with berry jam or compote for added fruitiness.