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Cloudberry cream with Bache-Gabrielsen Cognac

16 December 2011 No Comment

Cloudberry cream is the most common dessert at Christmas-time in Norway, and…. it’s made with Cognac! Enjoy!

These wild orange yellow berries only groves in the mountains in the Northern part of Scandinavia.
They have a unique flavor, and are loaded with vitamin C.

It’s traditionally used for Jam and Dessert.

To make cloudberry Cream, you can use from Jam or from Fresh. From fresh you have to add a little
bit sugar.
• Use 5 dl or 2 cups of Cloudberry
• Whip 5 dl (2 cups) Whipping cream, add 5 tsp sugar and 1 tsp vanilla extract or 1/2 tsp vanilla sugar to the ready whipped cream, then you take 2 oz of Bache-Gabrielsen 3kors Cognac and fold it in to the cream, together with the Cloudberry.
• Should be served with a Waffel cone or (Krumkake)
This is the most common dessert at Christmastime in Norway.

 

Information from Wikipedia about Cloudberries:

The cloudberry grows to 10–25 cm high. The leaves alternate between having 5 and 7 soft, handlike lobes on straight, branchless stalks. After pollination, the white (sometimes reddish-tipped) flowers form raspberry-sized berries. Encapsulating between 5 and 25 drupelets, each fruit is initially pale red, ripening into an amber color in early autumn.

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