Kama Mousse with Kefir and Berries
Every time I whisk a bowl of kama, the nutty aroma transports me straight back to my vanaema's (grandmother's) kitchen in rural Estonia. Summers were a magical time of endless daylight, and we'd spend hours in the forest, our fingers stained purple from picking wild blueberries and raspberries. She would mix the freshly gathered berries with tangy kefir and this ancient, hearty kama flour to create the simplest, most satisfying dessert. This dessert is pure rustic comfort: a wholesome, protein-packed hug in a bowl that nourishes both body and soul.
This is the main recipe content area, which is built from the ingredients and steps below.
6Ingredients
- 500 ml Plain Kefir, full-fat(Must be well-chilled.)
- 80 g Kama Flour(A roasted blend of rye, wheat, barley and pea flour.)
- 60 g Honey or Maple Syrup(Adjust to your desired sweetness.)
- 200 g Mixed Berries (fresh or frozen)(Blueberries, raspberries, and lingonberries work wonderfully.)
- 5 ml Vanilla Extract(Optional, for added aroma.)
- 1 g Pinch of Salt(Balances the sweetness.)
Nutrition Facts
Instructions
In a medium bowl, combine the 500ml of chilled kefir, 60g of honey (or maple syrup), 5ml of vanilla extract, and 1g of salt. Whisk until the honey is fully dissolved and the mixture is uniform.
Gradually add the 80g of kama flour to the kefir mixture while whisking continuously. Continue to whisk vigorously for 1-2 minutes to prevent lumps. The initial consistency will be like a thick, pourable smoothie. You will see fine grains from the kama flour.
Cover the bowl and let the mixture rest in the refrigerator for a minimum of 10 minutes. For the best texture, let it rest for 30 minutes. This step is CRITICAL as it allows the kama to absorb the liquid, thicken the mousse, and soften its texture.
After resting, give the kama mousse a final stir. It should be noticeably thicker, with a spoonable, pudding-like consistency. Prepare four serving glasses or bowls.
Create layers in your glasses. Start with a spoonful of kama mousse, followed by a layer of the 200g of mixed berries, then another layer of mousse. Repeat until the glasses are full, finishing with a layer of berries on top for garnish. Serve immediately.
Chef's Tip
For an extra creamy and smooth texture, let the kama and kefir mixture rest in the fridge for at least 30 minutes before serving. This allows the kama flour to fully hydrate and soften.
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Kama Mousse with Kefir and Berries
Ingredients
- 500 ml Plain Kefir, full-fat (Must be well-chilled.)
- 80 g Kama Flour (A roasted blend of rye, wheat, barley and pea flour.)
- 60 g Honey or Maple Syrup (Adjust to your desired sweetness.)
- 200 g Mixed Berries (fresh or frozen) (Blueberries, raspberries, and lingonberries work wonderfully.)
- 5 ml Vanilla Extract (Optional, for added aroma.)
- 1 g Pinch of Salt (Balances the sweetness.)
Instructions
- In a medium bowl, combine the 500ml of chilled kefir, 60g of honey (or maple syrup), 5ml of vanilla extract, and 1g of salt. Whisk until the honey is fully dissolved and the mixture is uniform.
- Gradually add the 80g of kama flour to the kefir mixture while whisking continuously. Continue to whisk vigorously for 1-2 minutes to prevent lumps. The initial consistency will be like a thick, pourable smoothie. You will see fine grains from the kama flour.
- Cover the bowl and let the mixture rest in the refrigerator for a minimum of 10 minutes. For the best texture, let it rest for 30 minutes. This step is CRITICAL as it allows the kama to absorb the liquid, thicken the mousse, and soften its texture.
- After resting, give the kama mousse a final stir. It should be noticeably thicker, with a spoonable, pudding-like consistency. Prepare four serving glasses or bowls.
- Create layers in your glasses. Start with a spoonful of kama mousse, followed by a layer of the 200g of mixed berries, then another layer of mousse. Repeat until the glasses are full, finishing with a layer of berries on top for garnish. Serve immediately.
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