Tere õhtust Saucers we have arrived in Estonia!
In Chow Down to Eurovision 2013 Estonia brought us Kyle the pigs head jelly so while this year's dish is still as interesting there are no body parts.
I have never been a fan of bread and butter pudding, or summer pudding with bread but had to try this mousse using rye bread.
After all discovering new cuisines is partly what Chow Down to Eurovision is all about, so with some tweaks this is the my take on an Estonian rye bread mousse.
Estonia managed to place 10th last year in Malmö but unfortunately Kyle was unable to qualify for the finals of Chow Down to Eurovision.
With today's Estonian Rye Bread Mousse being served in martini glass it's only fitting that Eighties Coming Back by Ruffus in 2003 is our hit for the day. They placed 21st.
Estonian Rye Bread Mousse
- 100g rye bread (I used a ciabatta I didn't bake it....shameful I know!)
- 90g butter
- 90g caster sugar
- 1 tsps. vanilla extract
- 1/2 tsps. ground cinnamon
- 300ml thickened cream
- 3-4 slices rye bread extra optional
- Blackberry jam
- Dry rye bread out in a 180ºC oven for about 10 minutes
- Grate bread, some larger bits are ok
- In a fry pan on medium heat add 80g butter and 80g caster sugar, cinnamon and bread
- Stir and fry till crisp but not burnt
- Transfer to a tray and pop in the freezer for 10 minutes to cool
- Melt the 10g of butter and brush the slices of rye bread, cut however you like them
- Add a pinch of cinnamon to the 10g sugar and sprinkle over the slices
- Bake at 180ºC for approx. 10 minutes till crisp
- In a mixing bowl add the cream, vanilla and cooled breadcrumbs
- Whip together till firm
- Serve in wine/martini glasses topped with jam and crisp bread
- Serve immediately as it gets quite firm if chilled in the fridge
- There should be enough for about 4 glasses
- I love the nutty flavour and the breadcrumbs give the illusion of a praline which could be great for people with nut allergies
In Copenhagen Tanja with perform Amazing for Estonia and I'm sure she will be!