Cloudberrycream Recipes

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CLOUDBERRY CREAM



Cloudberry Cream image

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

1 1/2 cups whipping cream
4 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup cloudberry jam

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

CLOUDBERRY LAYER CAKE



Cloudberry Layer Cake image

Amber-colored cloudberries, also known as bake-apple berries, yellow berries, and mountain berries, are too tart to eat by themselves but make excellent jam. This Scandinavian recipe for cloudberry layer cake incorporates cloudberry preserves.This recipe has been adapted from "Great Holiday Baking Book" by Beatrice Ojakangas.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

6 large eggs (about 1 1/3 cups), room temperature
1 1/3 cups granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/3 cups all-purpose flour, stirred before measuring
2 cups cloudberry preserves
3 cups heavy cream, whipped
1/4 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/2 cup dark rum

Steps:

  • Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper. Break eggs into a liquid 2-cup measuring cup to measure.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine eggs and sugar, beating on high speed until light and lemon colored, about 5 minutes.
  • Beat in vanilla and salt. With a rubber spatula, thoroughly fold in flour.
  • Divide batter evenly between the two pans. Bake until the cake springs back when touched in the center, 25 to 30 minutes. Transfer cakes to a wire rack to cool. Loosen edges of cooled cakes and remove from pans. Using a serrated knife, slice cakes horizontally to make four cake layers in all.
  • For the filling:Whip the cream until firm but not stiff, and add the confectioners' sugar and vanilla.
  • To assemble the cake:Place bottom layer on cake plate, brush cake with rum, and spread with one-third of the filling. Top with the second layer, brush with rum, and spread with 1/2 of the preserves. Top with the third layer, brush with rum, and spread with one-third of the filling. Top with the fourth layer, brush with rum, and spread with remaining preserves. Using a 12-inch pastry bag fitted with a 1/2-inch star tip, pipe remaining filling on cake in a decorative pattern.

NORWEGIAN CLOUDBERRY CREAM WITH LAVENDER AND VANILLA



Norwegian Cloudberry Cream With Lavender and Vanilla image

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

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

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.

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