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Refined version based on traditional Valais recipes
Sii is one of the oldest recorded desserts of Upper Valais. In the Matter Valley and the mountain villages around Zermatt, it was traditionally prepared to make use of precious rye bread. The combination of Valais rye bread, red wine, spices and cream makes this dish a remarkable example of Alpine culinary heritage.
Ingredients for 4 people
250 g Valais Rye Bread AOP
4 tbsp raisins
2 orange slices
6 dl Valais red wine
1 cup water
8 tbsp sugar
3 cloves
1 cinnamon stick
¼ bay leaf
1 pinch nutmeg
20 g butter
2.5 dl crème fraîche or lightly whipped cream
2 to 3 tbsp elderberry or blackcurrant syrup
Preparation
Cut the rye bread into large cubes and lightly toast it in the oven at 160°C until dry and aromatic.
Bring the water, sugar, orange slices, cloves, cinnamon, bay leaf and nutmeg to a boil and allow the mixture to infuse for several minutes.
Add the red wine and heat gently without boiling. Remove the spices.
Pour the warm wine mixture over the rye bread and raisins. Cover and leave to soak for at least one hour, ideally overnight. This allows the characteristic flavours of the traditional Valais recipe to fully develop.
Lightly mash or coarsely blend the soaked mixture. It should remain rustic and not become completely smooth.
Melt the butter in a pan and gently warm the bread mixture while stirring continuously until it reaches a creamy consistency.
Serve the Sii in preheated bowls and flavour with a few drops of elderberry or blackcurrant syrup.
Garnish with very cold crème fraîche or lightly whipped cream and serve immediately.
Historical refinement
For festive occasions, wealthier families sometimes added a small amount of Valais marc or brandy. Extra orange zest, additional cinnamon or a handful of roasted walnuts were also popular refinements. In this way, a simple farmer's dessert became a special delicacy for holidays and family celebrations.
"Sii brings together the soul of old Valais: rye bread from the pantry, wine from the sun-drenched vineyards, and the art of creating something special from simple ingredients."
