Buberts

Buberts may not be uniquely Latvian, but it it is one of the desserts that many remember from their childhood. If the cookbooks and internet can be trusted, there are two distinct buberts loving camps – one camp believes semolina buberts is the way to go, while the other camp states that flour buberts is the real deal. I tested both and, in my opinion, semolina buberts is just a glorified porridge (so may as well just make plain porridge to save eggs). My preference was flour buberts which turned out like milk mousse: it was light and fluffy, not excessively sweet and delicious with raspberry sauce.