Cloudberry Cream with Rosemary and Vanilla

Preparation info

  • Serves

    2-4

    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

BECAUSE THEY ARE SO RARE AND THEIR FLAVOR SO MILD AND EPHEMERAL, CLOUDBERRIES ARE ALWAYS SERVED THE SIMPLEST WAY POSSIBLE, EITHER AS CLOUDBERRY CREAM OR AU NATUREL WITH CREAM AND SUGAR ON THE SIDE. SOME CLOUDBERRY PURITANS WILL PROBABLY THINK MY ADDITION OF A HINT OF ROSEMARY AND VANILLA IS A DANGEROUS EXPERIMENT, BUT I FIND THAT BOTH FLAVORS ADD SOMETHING INTERESTING TO THE BERRIES, WITHOUT BECOMING TOO DOMINANT.

Ingredients

  • 1 pound cloudberries or 1 pound cloudberry preserves
  • 6 tablespoons sugar, or more to taste, if using fresh berries
  • 3 cups heavy (whipping) cream
  • 1 vanilla bean, split lengthwise in half
  • 2 tablespoons finely chopped fresh rosemary

    Method

    If using fresh cloudberries, sugar them to taste. They should be pleasantly sweet but still have a little tartness.

    Pour the cream into a large bowl. Scrape the black seeds out of the vanilla bean and add to the cream. Whip the cream until stiff. Fold in the cloudberries and rosemary. Serve immediately.