Tag archives for dessert

Cloudberry soufflé

Photo: Johan Jeppsson

 

Cloudberry soufflé
Dessert
4
 

The sub-Arctic cloudberry can withstand cold temperatures down to well below –40°F (–40°C) and thrives in bogs, marshes and wet meadows as it needs humidity. They grow all over Sweden, but are more common in the north. Despite the fact that cloudberries are very healthy — rich in omega-3 fatty acids, vitamins and antioxidants — the recipe below is nevertheless a delicious treat after a nice meal.
Ingredients
  • juice of 1 lime
  • 2 teaspoons water
  • 1dl (3½ oz) sugar
  • 1 vanilla pod
  • 5 egg whites
  • 1dl (3 oz) cloudberries
  • 4 soufflé ramekins
  • butter and sugar for the ramekins

Instructions
  1. Heat the oven to 390°F/200°C.
  2. Mix lime juice, water and sugar in a saucepan. Cut the vanilla pod lengthwise and scrape the seeds into the saucepan. Bring to the boil, and boil until the sugar has melted. Then pass the mix through a sieve.
  3. Whisk the egg whites until stiff, using a mixer. Add the sugar syrup carefully while still whisking. Keep whisking for around 5 minutes.
  4. Slowly add the cloudberries. Be sure to save some for garnish.
  5. Brush the soufflé ramekins—ovenproof coffee cups may be used—with some melted butter and coat them with sugar. Ladle the mix into the ramekins and bake in the oven for 7 minutes.
  6. Garnish with cloudberries.

Notes
If you are not lucky enough to be in cloudberry land, you can also use the ubiquitous raspberry.

The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Melon salad with raspberries and melon sorbet

Photo: Jakob Fridholm/imagebank.sweden.se

 

Melon salad with raspberries and melon sorbet
Dessert
10
 

Ingredients
Melon salad:
  • 1 honeydew melon
  • 1 Galia melon
  • 30-40 fresh raspberries
  • 1dl (½ cup= dry frozen raspberries
Melon sorbet:
  • 1kg (2,2 lbs) mixed melon flesh of galia och honeydew
  • 2dl (1 cup) raw sugar
  • juice of 1 lemon
  • 4 tablespoons melon liqeour

Instructions
Melon salad:
  1. Scoop with a melon baller melon balls out of the honeydew and Galia melon.
  2. Save the excess meat.
Melon sorbet:
  1. Blend all the ingredients and run it in the ice cream mashine.
Presentation:
  1. Serve with the fresh and dry frozen raspberries. Garnish with white chocolate and caramellized pecan nuts.

Sea buckthorn curd with raspberries

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sea buckthorn curd with raspberries
Dessert, Pastry
10
 

Ingredients
  • 1dl (½ cup) Sea buckthorn purée
  • 3 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter

Instructions
  1. Bring the purée, sugar and egg to the boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
  3. Serve in a mini tartelette pastry and top with fresh raspberries.

Blueberry ”pie” with almond crumble and vanilla cream

Photo: Jakob Fridholm/imagebank.sweden.se

 

Blueberry ”pie” with almond crumble and vanilla cream
Dessert
10
 

Ingredients
  • 5dl (2 cups) of fresh or frozen blueberries
Almond crumble:
  • 20 g (¾ oz) crushed almonds
  • 20 g (¾ oz) butter
  • 20 g (¾ oz) flour
  • 25 g (1 oz) sugar
  • 2 g salt
Vanilla cream:
  • 1½dl (0,6 cup) sugar
  • 5 egg yolks
  • 5dl (2 cups) milk
  • 1 vanilla bean, split and scraped
  • 3 tablespoons corn flour
  • 2dl (1 cup) whipped cream

Instructions
Almond crumble:
  1. Mix all ingredients together and spread like crumbles on a trey.
  2. Bake golden brown in the oven at 175°C/350°F for about 10 min.
Vanilla cream:
  1. Boil the milk and vanilla and let it steep for about 10 minutes.
  2. Whisk egg yolk, sugar and corn starch.
  3. Strain the vanilla milk on top of the eggs and boil while whipping vigorously for about 20 seconds.
  4. Pour into bowl and let cool in refrigerator.
  5. Fold in the whipped cream.
Presentation:
  1. Serve in a glass or a serving cup as shown.

Yoghurt pannacotta with rhubarbs and strawberries

Photo: Jakob Fridholm/imagebank.sweden.se

  

Yoghurt pannacotta with rhubarbs and strawberries
Dessert
10
 

Ingredients
Yoghurt pannacotta:
  • 500g (1,1 lbs) heavy cream
  • 500g (1,1 lbs) yoghurt
  • 135g (4¾ oz) sugar
  • 2 gelatine sheets
  • 1 vanilla bean
Vanilla poached rhubarb:
  • 5-8 stalks rhubarb
  • 150-200g (5-7oz) sugar
  • 2 vanilla beans
  • 2dl (1 cup) white wine
  • 5-6 dl (2-2½ cups) water

Instructions
Yoghurt panna cotta:
  1. Soak the gelatine sheets in cold water.
  2. Bring the cream, sugar and the split and scraped vanilla bean to the boil.
  3. Stir in the gelatin until dissolved and let it sit for 10 min.
  4. Add the yoghurt and strain through a sieve.
  5. Pour into serving cups and chill.
Vanilla poached rhubarb:
  1. Peel and cut the ends of the rhubarbs. Add the peel and ends in a saucepan and put the stalks in a deep tray.
  2. Bring the peel and the ends to the boil with sugar, wine, water and vanilla beans.
  3. Cook for about 5 minutes and strain the liquid over the stalks.
  4. Bake in the oven at 90°C/195°F for about 10-15 minutes, until soft. Cover and chill in the refriderator.
  5. Strain the infusion liquid and reduce until it turnes into a syrup in consistency.
  6. Chop the rhubarbs into smaller pieces.
  7. Mix the rhubarbs with the syrup and garnish with fresh strawberries and dry frozen strawberries.