Norwegian Cloudberry Cream With Lavender And Vanilla Recipes

NORWEGIAN CLOUDBERRY CREAM WITH LAVENDER AND VANILLA

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.

CLOUDBERRIES WITH WHIPPED CREAM (MULTEKREM)

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.

LAVENDER SUGAR WITH VANILLA

Steps:

• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• Alternate method:.
• I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.).
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!

NORWEGIAN FISH MOUSSE (FISKEPUDDING)

Steps:

• Rinse and pat dry the fillets, remove any skin, mince the fish, mince several times so you have a fine texture.
• You may use your blender but be careful you do not want to puree it - It is better to do it by hand so the fish retains some texture but is finely minced.
• Add salt, pepper, nutmeg and potato flour, mix well.
• Stir the farce vigorously and slowly incorporate the milk & cream, beating all the time.
• Butter a 2 1/2-3 pint oblong mould, sprinkle in the bread crumbs coating the mould.
• Add the mousse until the mould is 3/4 full.
• Cover with buttered foil or release foil.
• Place mould in a larger dish, fill with water.
• Bake in 375 oven for approximately 1 hour or until a knife comes out clean.
• Invert the mould very carefully.
• Decorate with the shrimp & parsley.
• Serve with sauce poured over it.
• Serve hot or at room temperature.

CLOUDBERRY CREAM

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.