Cloudberries is a slow-growing alpine or sub-Arctic fruit. They turn golden yellow in late summer or early autumn. That’s when the Scandinavian people will go hiking in the mountains searching for these golden natures treasure. The ripe fruit is soft and juicy and rich in vitamin C. When eaten fresh, cloudberries have a distinctive tart taste. In Norway it’s a tradition to have cloudberries with whipped cream for Christmas dessert.
Today’s recipe is a Scandinavian twist to a classic Italian dessert, Panna cotta. Fresh cloudberry is a rarity in UK shops, but it is possible to get a jar of cloudberry jam that will do. IKEA stocks it in the food section.
Cooking time: 20 min
Preparation time: 3 hours
Ingredients
3.5 dl Double Cream
1.5 dl Whole Milk
1 Vanilla Bean
3 Gelatin Sheets
35 g Sugar
Cloudberry
Method
- Start by heating the double cream and the milk ( alternatively, use 5 dl of double cream for an even richer experience ) together with the sugar.
- Once the sugar is dissolved, remove it from the heat.
- Split the vanilla bean, and scrape out the seeds. Add both bean and seeds to the mix.
- Leave it to rest for 30 – 60 min, then remove the bean, and heat the mix
- Remove it from the heat just before it starts to boil.
- Soften the gelatin sheets in cold water, when soft stir the sheets into the warm mix.
- Pour the mix into molds and leave in the fridge for 3 hours, or until firm. I would recommend that you don’t leave them for too long, the panna cotta shouldn’t be too firm either.
- When firm, take the panna cotta out of the mold, and place it on a serving plate.
- Serve with warm cloudberries, to give it an extra boost, add some cloudberry liqueur, Lakka