Norwegian Arctic Berry Cream

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A beloved Scandinavian no-cook dessert that showcases the golden cloudberry, a treasured fruit of Norway's far north. Lightly sweetened whipped cream is folded with tangy-sweet cloudberry preserves for a silky treat that tastes like the Arctic tundra in midsummer.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 23 gFat
• 14 gSaturated Fat
• 26 gCarbs
• 1 gFiber
• 21 gSugar
• 3 gProtein
• 25 mgSodium
• 150 mgPotassium
• 70 mgCalcium
• 0 mgIron
• 12 mgVitamin C
• 275 mcgVitamin A

Ingredients

For the cloudberry swirl

• 1/3 cup cloudberry preserves (syltetøy), plus 4 whole berries for garnish
• 1 tablespoon powdered sugar
• 1 teaspoon fresh lemon juice

For the whipped cream

• 1 cup (240 ml) cold heavy cream
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons granulated sugar

For layering

• 4 amaretti cookies, crushed into coarse crumbs
• Extra powdered sugar, for dusting

Directions

1. If using fresh or frozen cloudberries instead of preserves, toss them with the powdered sugar and lemon juice and let macerate for 10 minutes; if using preserves, simply stir the lemon juice into the jam to loosen it.
2. Chill a mixing bowl and whisk in the freezer for 10 minutes, then pour in the cold heavy cream, vanilla, and granulated sugar.
3. Whip on medium speed until soft, pillowy peaks form; the cream should hold its shape but still look glossy and loose, not stiff.
4. Gently fold the loosened cloudberry preserves into the whipped cream with a rubber spatula, using slow strokes so the cream stays airy and you keep visible golden ribbons of fruit.
5. Spoon about 1 tablespoon of crushed amaretti crumbs into the bottom of four small glass bowls or stemless wine glasses.
6. Divide the berry cream over the crumbs, swirling the top with the back of a spoon.
7. Garnish each serving with a whole cloudberry and a fine dusting of powdered sugar.
8. Chill for at least 20 minutes before serving so the flavors meld and the cream sets just enough to scoop.
9. Serve the same day, while the cream is still cloud-like and the berry streaks are vivid.

Cook’s Notes

• True fresh cloudberries are nearly impossible to find outside Scandinavia; look for cloudberry preserves in Scandinavian markets or substitute a 50/50 mix of seedless raspberry and apricot jam for a close flavor match.
• For an adult version, fold in 1 tablespoon of aquavit or orange liqueur along with the preserves.
• Always chill the bowl, whisk, and cream before whipping; warm cream will not hold peaks and the dessert will weep.
• Stop whipping at soft peaks; over-whipped cream deflates and turns grainy when folded with fruit.
• Serve in small portions, since multekrem is rich and traditionally offered as a light, fruity finish to a heavy Nordic meal.

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