Norwegian Cloudberry Cream with Lavender and Vanilla
Indulge in the delicate harmony of flavors with this Norwegian Cloudberry Cream with Lavender and Vanilla. This elegant dessert combines the tart, golden sweetness of cloudberries with the fragrant infusion of edible lavender and the rich warmth of real vanilla bean. Whipped to airy perfection, the cream is luxuriously smooth and balanced by the gentle floral notes of infused lavender water. A topping of sweet cloudberry compote adds a vibrant burst of color and flavor, making it a feast for both the eyes and the palate. Ready in just 25 minutes, this dessert is perfect for impressing guests or treating yourself to a Scandinavian-inspired delight. Serve chilled and garnished with a sprinkle of lavender flowers for a truly stunning finish. Perfect for anyone seeking a unique dessert that’s as sophisticated as it is flavorful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Fresh or frozen cloudberries
- 50 grams Granulated sugar
- 250 ml Heavy cream
- 1 whole Vanilla bean
- 1 teaspoon Edible lavender flowers
- 20 grams Powdered sugar
- 30 ml Water
Instructions
1. If using fresh cloudberries, rinse them gently under cold water and pat dry. If using frozen cloudberries, allow them to thaw for about 30 minutes before use.
2. Combine the cloudberries with granulated sugar in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries soften and release their juices. Remove from heat and allow to cool to room temperature.
3. Cut the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside and discard the pod.
4. In a separate small saucepan, combine the lavender flowers with water. Bring to a gentle simmer over low heat for 2-3 minutes, allowing the flavors to infuse. Strain the lavender liquid through a fine sieve into a small bowl to remove the flowers. Let it cool completely.
5. In a large mixing bowl, pour the heavy cream. Add the vanilla seeds, lavender infusion, and powdered sugar. Whip the mixture with an electric mixer on medium-high speed until soft peaks form.
6. Carefully fold in half of the cooled cloudberry mixture into the whipped cream using a spatula. Reserve the remaining cloudberry mixture for topping.
7. Divide the cloudberry cream evenly into serving cups or dessert glasses. Top each serving with a spoonful of the reserved cloudberry mixture and garnish with extra lavender flowers if desired.
8. Chill the dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 83.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
