Norwegian Cranberry Cream
Norwegian Cranberry Cream is a light and airy dessert made by whipping tart cranberries with sugar and cream until smooth and velvety. Traditionally enjoyed in Norway as a festive winter treat, this dessert strikes a perfect balance between sweetness and the natural tartness of the berries. It’s simple to prepare and makes use of preserved or frozen fruit, making it an excellent way to enjoy a taste of the harvest year-round.
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Ingredients
- 150 g Cranberries or haskap berries
- 50 g Granulated sugar
- 100 ml Water
- 200 ml Heavy cream
- 1 tsp Vanilla extract
- 1 tbsp Honey
- 1 pinch Salt
- 2 tbsp Toasted almond slivers for garnish
Instructions
- In a small saucepan, combine the cranberries (or haskap berries), sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the berries burst and soften, about 10 minutes.
- Remove from heat and let the mixture cool slightly, then blend until smooth. Strain through a fine mesh sieve to remove seeds and skins, pressing with a spoon to extract as much puree as possible. Let cool completely.
- In a mixing bowl, whip the heavy cream with the vanilla extract, honey, and a pinch of salt until soft peaks form.
- Gently fold the cooled cranberry puree into the whipped cream, creating a marbled effect or fully incorporating, depending on preference.
- Spoon into serving glasses or bowls and refrigerate for at least 30 minutes to set.
- Garnish with toasted almond slivers before serving. Enjoy chilled.
Notes
- Traditionally, this dessert is made with cloudberries, a prized Arctic berry with a delicate balance of tartness and sweetness. Since cloudberries can be difficult to find, cranberries make a fantastic substitute, offering a similar tart contrast to the rich cream.
- If you're looking for other berry alternatives, consider gooseberries for a tangy twist, red or black currants for a deeper, slightly earthy flavor, or even raspberries for a more floral, subtly sweet option. Each will bring its own character to the dessert while maintaining that bright, fruity contrast.
- When using frozen berries, let them thaw before simmering to ensure even cooking and proper consistency in the puree.
- To enhance the depth of flavor, try adding a splash of orange zest or a drizzle of honey to the berry puree before blending.
- If you prefer a lighter texture, gently folding in some Greek yogurt alongside the whipped cream can create a slightly tangier, mousse-like variation.
Nutrition
Calories: 568kcal | Carbohydrates: 48g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 114mg | Sodium: 51mg | Potassium: 238mg | Fiber: 4g | Sugar: 40g | Vitamin A: 1524IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 1mg
Servings: 2
Calories: 568kcal