CLOUDBERRY CREAM
Make and share this Cloudberry Cream recipe from Food.com.
Provided by Cynna
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whip the cream and sugar, add vanilla extract.
- Fold in the cloudberry jam.
- Pour into a nice bowl and decorate with cloudberries.
- May be served with Krumkaker or almond flavored cookies or used between layers of a torte.
Nutrition Facts : Calories 473.1, Fat 33, SaturatedFat 20.6, Cholesterol 122.3, Sodium 47.1, Carbohydrate 43.3, Fiber 0.5, Sugar 32.6, Protein 2
CLOUDBERRIES WITH WHIPPED CREAM (MULTEKREM)
ZWT6 Norway. "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? A true Nordic summer in one serving. This is very popular in Norway during festive season." recipe by Murakad Vahukoorega found translated on http://nami-nami.blogspot.com.
Provided by UmmBinat
Categories Dessert
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
NORWEGIAN CLOUDBERRY CREAM WITH LAVENDER AND VANILLA
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.
Provided by French Tart
Categories Dessert
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.
- Pour the cream into a large bowl.
- Scrape the black seeds out of the vanilla bean and add to the cream.
- Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
- Serve immediately in little glass bowls or a large glass trifle bowl.
CLOUDBERRY CAKE
Cloudberry cakes are made from tart orange fruits that grow wild in Scandinavia, New England, and Canada. Rarely found in abundance, the fruits are so beloved in the Nordic countries that special laws protect them. The layers of this cake are glazed with cloudberry jam, which is much easier to find than the whole fresh berries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 nine-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line bottoms of two 9-inch round cake pans with parchment paper; brush with butter, and dust with flour. Tap out excess, and set aside.
- In a medium bowl, combine cake flour with baking powder. In another medium bowl, whisk together egg yolks and 1/2 cup granulated sugar until mixture is thick and pale. Using a large rubber spatula, gently fold flour mixture into yolk mixture in two batches.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed just until they are frothy. With machine running on high speed, gradually add remaining 1/2 cup granulated sugar and the salt; continue beating until mixture is combined and stiff peaks form, about 4 minutes. Gently fold egg-white mixture into egg-yolk mixture in three batches until batter is smooth and uniform in color.
- Divide batter among prepared pans. Bake until cake is nicely golden and springs back when touched in the center, about 20 minutes. Transfer to a wire rack; let cool 20 minutes in pan. Carefully invert cakes onto wire rack, and let cool completely before frosting.
- Make frosting: Combine cream, confectioners' sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until mixture is smooth and thick.
- Using a serrated knife, split each cake horizontally into two layers. Set aside smoothest top layer. Spread one of the bottom layers with 1/2 cup jam and 3/4 cup frosting. Repeat with remaining bottom layer and top layer, stacking each on top of the other as they are filled. Place reserved layer on top of stacked layers; spread top with remaining 1 1/2 cups jam, and sides with remaining frosting. Garnish cake with fresh flowers, if desired. Slice into serving pieces; garnish each serving with fresh berries.
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