This recipe simply had to be included in this book, because it is such a huge part of Christmas in Norway. It’s very traditional, but also very simple. Cloudberries only grow wild near the Arctic Circle and have a short season of just a few weeks in July and August. They are hard to cultivate and hard to pick (the plump orange berries tend to burst in your hand), which makes them highly sought-after and quite pricey (unless you are lucky enough to know someone who knows where they grow). In the US and Canada, the cloudberry is also referred to as a ‘bakeapple’ (rubus chamaemorus).
- Yield: 4 Servings
- 2 tablespoon brown or caster/superfine sugar
- 9 oz (250 g) cloudberries (frozen berries can be used, or use cloudberry jam if berries aren’t available if using jam, you won’t need to add any sugar)
- 1½ cups (300 ml) whipping cream
- 1 teaspoon vanilla extract or vanilla sugar
- Scatter the sugar over the berries and allow it to soak in (save any juice that drains off).
- Whip the cream with the vanilla until stiff. Reserving a few berries for decoration, carefully fold the cloudberries and cream together, then spoon into individual serving glasses.
- Any leftover juice can be added on top just before serving, along with the reserved berries.