Swedish Cloudberry Mess
Traditionally, cloudberry jam is eaten warm with vanilla ice cream in Sweden. Yes, we know you all like to put cloudberry on your toast, but don’t usually eat it like that – it’s more of a dessert jam, owing to the fact that it’s not a cheap berry as it is quite difficult to harvest and source at times.This is a take on the Swedish Marängsviss, our version of Eton Mess. Marängsviss actually stems from ‘meringue Suisse’ (Swiss meringue) but the Swedes have adopted the word and made it their own. We’ve made this for events at the café and it has been a big success. The combination of hot cloudberry/bakeapple jam/jelly on vanilla cream is just about the best comfort food. Note this needs to be eaten straight away owning to hot jam and ice cream having a bit of an effect on each other!
Servings: 4
Ingredients
- handful of flaked/ slivered almonds 400 ml/14 oz. good quality vanilla ice cream
- 150 ml/2⁄3 cup whipping/heavy cream
- 1 teaspoon icing/confectioners’ sugar 3 drops vanilla extract
- 4 generous tablespoons cloudberry/bakeapple jam/jelly
- 4 store-bought meringue nests lightly crushed
Instructions
- Lightly toast the flaked/slivered almonds in a dry frying pan/skillet until golden. Stir them often and take care not to burn them. Set aside until needed.
- Remove the ice cream from the freezer at this point so that it is easily scoopable. Whisk the cream with the icing/confectioners’ sugar and vanilla using a hand-held electric whisk until soft peaks form. Set aside.
- Heat the jam/jelly over a low heat in a saucepan or put it in a bowl and give a few short blasts in the microwave until just hot.
- Split half of the hot jam/jelly between the four serving glasses, then add one crushed meringue to each glass. Add a spoonful of whipped vanilla cream to each, then divide the ice cream between the glasses, too. Finish with the remaining whipped cream, then the rest of the jam/jelly – and top with the toasted flaked/slivered almonds. Serve immediately.
Notes
This recipe and many more can be found in our Bronte Aurell's books about Scandinavian food and culture - available on amazon across the world and also signed from our own webshop.
This recipe is from ScandiKitchen Summer, published by Ryland, Peters and Small. Photo by Pete Cassidy, styling by Tony Hutchinson and Kathy Kordalis.
