Prep 5 mins
Cook 0 mins
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.
- 1⁄2 kg cloudberries or 1⁄2 kg cloudberry jam
- 6 tablespoons sugar (or more)
- 3 cups whipping cream
- 1 vanilla bean, split lengthwise in half
- 1 tablespoon finely chopped fresh lavender
- 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.
Sweet and light! Love the tiny berries a first for me. I did use jam for never find them here fresh! Thanks for the new taste experience!