Jelly
- 2.5 dl cranberry juice
- 4 dl water
- 2 tbsp sugar
- 2 tbsp gelatine
Breadcrumb crumble
- 200 g grated bread (fine breadcrumbs)
- 2 tbsp sugar
- 2 tbsp butter
- 1 tbsp cinnamon
Kama foam
- 2 dl whipping cream
- 1 tsp vanilla sugar
- 1 tbsp kama (Estonian roasted grain mix)
Bloom the gelatine in a small saucepan in cold water for 5 minutes, then melt over low heat, stirring until dissolved.
Heat the cranberry juice, sugar and water in a pot until boiling. Stir in the dissolved gelatine. Divide between 6 glasses and chill for 4 hours or overnight.
For the crumble, toast the grated bread in a pan with butter, sugar and cinnamon for about 5 minutes. Let cool. (You can toast the crumbs the evening before.)
Whip the cream with vanilla sugar and kama. Just before serving, top the jellies with cold breadcrumb crumble and kama foam so the crumbs stay nicely crunchy between the tart jelly and the cream.
