Cranberry jelly with kama foam and freeze-dried berries

They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. We carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. Now we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.

Estonians have been eating wild berries since ancient times. Foods that incorporated berries became popular at the start of the 20th century, when women learned to make various jams and preserves at courses and home economics schools. Kissel, sweet soups, semolina mousse and jello were prepared for holidays and parties. These desserts remained on our menus at home and at cafeterias after the war as well.

• Course: dessert
• Serves: 6
• Preparation time: 45 min
• Setting time: 12 h
• Difficulty: medium

Ingredients

100 g plain, unflavoured yoghurt
80 g kama flour
100 ml 35% cream
200 g vanilla curd
100 ml orange juice (juice of approximately 1,5 oranges)
70 g honey

Jelly
600 ml water
400 g fresh or frozen cranberries
90 g sugar
15 gelatine sheets
Freeze-dried berries (can be replaced with fresh or frozen berries)

Directions

1. Roast the kama flour in a pan for a couple of minutes until it becomes a little darker.
2. Wash and dry the oranges. Zest the orange peels without reaching the white parts. Cut the orange in half and press out the juice. Use a sieve to separate the seeds and pulp.
3. Put the roasted kama flour, zest and juice of the orange and yoghurt in a bowl. Leave in the refrigerator to set overnight.
4. On the following day, add curd and honey. Mix evenly.
5. Soak the gelatine sheets in cold water.
6. Pour some water and the cranberries into a saucepan. Bring to boil and simmer for a couple of minutes. Press the berries and the juice through a sieve twice. Pour the juice in a saucepan, add sugar and stir until the sugar has melted.
7. Warm up about 100 ml of cranberry juice. Add gelatine sheets to the juice and mix until the sheets have melted. Pour the gelatine liquid into the warm cranberry juice, mix and pour into serving bowls. Put the bowls in the fridge and leave for about 6 hours to set.
8. Place in the refrigerator to set for about 6 hours.
9. Whip the cream just before serving and gradually add it to the kama foam, mixing very gently.
10. To serve: use a pastry bag to add kama foam onto the jelly. Sprinkle some freeze-dried, crushed berries on top.

Photos by: Johannes Hõimoja