Sii, Rye Bread Red Wine Cream From

– e.g. Dole from Valais

There is disagreement as to whether the dish enjoyed today as a dessert with the mysterious Savies pato name is actually called ‘Sii’ or whether it does not mean ‘S Ii’, S two, Seigle Ii. The latter would explain the use of stale rye bread. Pour red wine into a round baking dish, let rye bread – cut into slices – soften in it for a night. A day later, knead well by hand until a soft dough is formed. Add the previously soaked raisins and stir elderberry syrup into the mixture. Heat butter in a frying pan, add the dough and stir constantly until hot.

Whip the cream until stiff.

To serve: divide the sii evenly into dessert bowls while still warm and garnish with the whipped cream.

Note: – fresh rye bread is not suitable, the recipe wants to use stale bread

– the raisins can be replaced by other dried fruits cut into small pieces (apricots, apples, pears, figs).

Our tip: use high quality red wine for a particularly fine taste!

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