What is kama flour?
Kama is a traditional Estonian and Finnish flour blend, usually made from roasted barley, rye, oat, and pea flours, giving it a unique nutty flavor.
DESSERT
Estonian Kama Mousse with Berry Coulis
This light and airy Estonian Kama Mousse is a delightful dessert featuring the unique flavor of kama, a traditional Estonian finely milled flour blend. Paired with a vibrant berry coulis, it offers a perfect balance of earthy notes and fruity sweetness.
HOW TO MAKE IT
Let's cook.
01
For the berry coulis, combine 1 cup mixed berries, 2 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Mash the berries lightly with a fork. Strain the coulis through a fine-mesh sieve to remove seeds, then set aside to cool completely.
02
In a large, chilled bowl, whip 1 cup cold heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract using an electric mixer on high speed until stiff peaks form.
03
Gently fold in 1/2 cup kama flour into the whipped cream mixture until just combined. Be careful not to overmix, as this can deflate the mousse.
04
Divide the kama mousse evenly among 4 serving glasses or small bowls.
05
Chill the mousse in the refrigerator for at least 30 minutes to allow it to set.
06
Before serving, spoon the cooled berry coulis over the chilled kama mousse.
About This Recipe
This light and airy Estonian Kama Mousse is a delightful dessert featuring the unique flavor of kama, a traditional Estonian finely milled flour blend. Paired with a vibrant berry coulis, it offers a perfect balance of earthy notes and fruity sweetness.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch, garnish with a few fresh berries or a sprig of mint. Ensure your heavy cream and mixing bowl are very cold for the best whipping results. If kama flour is unavailable, a blend of toasted oat, rye, and barley flour can be a close substitute.
Easy Substitutions
Instead of mixed berries, you can use a single type of berry for the coulis, such as raspberries or lingonberries. For a richer mousse, you can add 1-2 tablespoons of cream cheese to the whipped cream mixture before folding in the kama flour.
Storage & Reheating
Store the Estonian Kama Mousse with Berry Coulis in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh.
Serving Suggestions
Serve the mousse in elegant stemmed glasses for a sophisticated presentation. Pair it with a cup of strong black coffee or a glass of sparkling wine. It also makes a wonderful light dessert after a hearty meal. For a breakfast treat, serve smaller portions alongside granola.
Common Mistakes
1. Overmixing the kama flour: This will deflate the whipped cream, resulting in a dense mousse. Fold gently until just combined. 2. Not chilling the cream and bowl: Cold cream whips better and holds its shape longer. 3. Not cooling the coulis: Adding warm coulis to the mousse can cause it to melt. Ensure the coulis is completely cool before spooning it over. 4. Using too much sugar in the coulis: Taste the berries first; if they are very sweet, reduce the granulated sugar.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the mousse and coulis up to 24 hours in advance. Store them separately in the refrigerator and assemble just before serving.
What if I can't find kama flour?
While kama is unique, you can try a blend of finely ground toasted oat, rye, and barley flour as a substitute, though the flavor will differ slightly.
Can I use frozen berries for the coulis?
Absolutely, frozen berries work perfectly for the coulis. There's no need to thaw them beforehand.
MORE TO KNOW
Kama is a traditional Estonian and Finnish finely milled flour mixture, typically consisting of roasted barley, rye, oat, and pea flour. It has a distinctive nutty and slightly earthy flavor. When making the mousse, the key is to gently fold the kama flour into the whipped cream to maintain the airy texture. Overmixing will result in a denser mousse. The berry coulis provides a bright, acidic contrast that perfectly complements the unique flavor of the kama.
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