1/1 Photo of Norwegian Cloudberry Cream With Lavender and Vanilla
French Tart's Note:
This is a twist on the traditional way of serving cloudberries in Norway, I have added lavender and vanilla to enhance the ephemeral flavour of this delicate arctic berry. A member of the rose family, cloudberry bushes produce delicious yellow/orange berries that are highly prized in Scandinavia. Smaller than blackberries and raspberries, cloudberries are picked at the end of July and the beginning of August. The cloudberry is almost exclusively sold fresh or made into jam, but it's also used in liqueurs and as a filling in sweets and chocolates. They are difficult to substitute - but I imagine raspberries or lingonberries would be a lovely idea if you cannot get cloudberries.
My Private Note
Units: US | Metric
- 1If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
- 2Pour the cream into a large bowl.
- 3Scrape the black seeds out of the vanilla bean and add to the cream.
- 4Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
- 5Serve immediately in little glass bowls or a large glass trifle bowl.
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Nutritional Facts for Norwegian Cloudberry Cream With Lavender and Vanilla
Serving Size: 1 (197 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 688.9
- Calories from Fat 594
- Total Fat 66.0 g
- Saturated Fat 41.1 g
- Cholesterol 244.5 mg
- Sodium 67.8 mg
- Total Carbohydrate 23.8 g
- Dietary Fiber 0.0 g
- Sugars 19.0 g
- Protein 3.6 g
The following items or measurements are not included: