Bread soup with whipped kama cream and blackcurrants
It’s like the classic bread soup, but a bit lighter and more modern. The sweet and gently tangy soup is balanced by airy whipped kama cream and the fresh sharpness of blackcurrants. Together, they create a dessert that feels both homely and refined.
It’s also a great way to use up leftover bread. Let it dry, soak it and the rest comes together with very little effort.
Serve it layered in a glass or simply spooned together – however you like. The result is comforting, nostalgic and just a little more special than your everyday dessert.
Ingredients
- 500 g rye bread
- 500 g blackcurrants
- 1 l water
- 2 cinnamon sticks
- 1 tsp vanilla sugar
- 150 g agave syrup
- 400 ml whipping cream
- 4 tbsp kama flour
- 4 tbsp powdered sugar
- Blackcurrants and mint leaves for garnish
Preparation
- 1 Break the bread into a pot, add the berries, cinnamon sticks and water, and bring to a boil. Simmer on low heat for about 20 minutes, stirring occasionally. Remove the cinnamon sticks and blend until smooth.
- 2
For the topping, whip the cream, then add the kama flour and powdered sugar. Continue whipping until light and airy.- 3
To serve, spoon the bread soup into glasses, add a layer of kama cream on top and garnish with blackcurrants and mint. For a more polished look, you can pipe the cream on top.bread soup, bread, blackcurrant, kama - 2