I've sang praises to cloudberries before on this blog, including recipes for Goat Cheese Mousse with Cloudberry Compote, Home-Made Cloudberry Jam, Squeaky Finnish Cheese with Cloudberries and Mascarpone, Rye Bread Canapés with Cloudberries and Blue Cheese. And I must admit that most of these recipes are extremely simple. But then when you've got such delicious and luxurious ingredients in hand, then there's no need to really get finicky, is there?
Here's a dessert I served couple of weeks ago at a dinner party we cooked when catching up with an old friend and her husband. Apparently it's very popular in Norway during the festive season, but serving cloudberries - either fresh or as a jam or compote with whipped cream is typical at home, too. I used a jar of cloudberry compote that K's mum had graciously given us.
A true Nordic summer in one serving.
Multekrem or Cloudberries with Whipped Cream
(Murakad vahukoorega)
Serves 4
200 ml whipping cream
2 Tbsp caster sugar
a 0.5 tsp vanilla extract
100-200 ml cloudberry jam or (drained) compote
lemon balm or mint for garnish
Whip the cream with sugar and vanilla extract until soft peaks form. Fold in the cloudberries (if using compote, then drain it first) and divide the dessert between small serving bowls.
Garnish with couple of cloudberries and a lemon balm or mint leaf.
Multekrem or Cloudberries with Whipped Cream
(Murakad vahukoorega)
Serves 4
200 ml whipping cream
2 Tbsp caster sugar
a 0.5 tsp vanilla extract
100-200 ml cloudberry jam or (drained) compote
lemon balm or mint for garnish
Whip the cream with sugar and vanilla extract until soft peaks form. Fold in the cloudberries (if using compote, then drain it first) and divide the dessert between small serving bowls.
Garnish with couple of cloudberries and a lemon balm or mint leaf.
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