Cloudberry cream recipe

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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
How to Make It
  1. Scatter the sugar over the berries and allow it to soak in (save any juice that drains off).
  2. 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.
  3. Any leftover juice can be added on top just before serving, along with the reserved berries.

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