Rupjmaizes kārtojums

Ingredients8

• dark rye bread400 g
• unsalted butter40 g
• brown sugar60 g
• ground cinnamon1 tsp
• heavy cream500 ml
• powdered sugar40 g
• vanilla sugar1 tsp
• cranberry jam250 g

Method

1. Dry the rye bread until crisp, then crush it into coarse crumbs.
2. Melt the butter in a pan, add the crumbs, brown sugar, and cinnamon, and toast until fragrant and slightly caramelized. Let cool.
3. Whip the cream with the powdered sugar and vanilla sugar until soft peaks form.
4. In a serving dish, layer half the crumbs, half the jam, and half the cream, then repeat, finishing with cream.
5. Cover and chill for at least 8 hours so the crumbs soften into a cake-like texture.
6. Serve cold, spooned into bowls.