Photo: Jakob Fridholm/imagebank.sweden.se
Arctic bramble from Vilhelmina with wild herbs and beestings pudding
: Paul Svensson
: Dessert
: 10
This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
- 1 liter (4 cups) of water
- 500g (1 lb) sugar
- 2 lemons, zest
- 1kg (2 lbs) Arctic bramble
- 4dl (1¾ cups) beestings
- 2 teaspoons cardamom
- 60g (2 oz) sugar
- 60 g (2 oz) of wild herbs
Instructions
Soup:
- Bring water, sugar and lemon zest to the boil.
- Strain in the bramble and let it simmer. Let it steep and then cool.
- Strain the soup with a colander and serve berries and soup separately.
Beesting pudding:
- Mix beestings with cardamom and sugar.
- Bake in a baking pan with cling foil on top at 90°C/195°F in an oven until the milk has solidified.
Presentation:
- Divide the beestings pudding and berries into bowls. Spread the herbs and heat the soup. Serve the soup at the table.
Notes
If you can’t find Arctic bramble, you can use raspberries instead.
The Arctic Bramble (Åkerbär in Swedish) is considered to be one of the tastiest fruits in the world. It only grows north of the 60° latitude and the taste is similar to raspberries, but much more refined. Carl Linnaeus praised the taste of the berries in his Flora Lapponica from 1737. Vilhelmina is a town in Swedish Lapland.
