Multekrem (Norwegian Cloudberry Cream)
Why this recipe works
- Quick to assemble: Only the cream needs whisking, making this a low-effort dessert with a short active preparation time.
- Light, creamy texture: Whipping the double cream to soft peaks keeps the dessert airy rather than heavy.
- Tart fruit, gentle sweetness: Cloudberries bring natural sharpness, while a little sugar and vanilla soften the edges without masking the fruit.
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Timing notes
- Chill before serving: At least 30 minutes in the fridge helps the flavours mingle and allows the cream to set slightly.
- Best on the day: The texture is at its lightest when served the same day, although leftovers can be kept covered in the fridge.
Texture tips
- Stop at soft peaks: Whisk only until the cream holds gentle ridges; overwhipping can make the dessert dense or grainy.
- Fold gently: Use a light folding motion so the cream stays airy and the cloudberries remain partly whole.
Ingredient notes
- Fresh or frozen berries: Fresh cloudberries are ideal when available, but thawed frozen berries work well; drain away excess liquid if they seem very wet.
- Keep the cream cold: Well-chilled cream whips more quickly and holds its shape better, especially for a dessert served simply.
Make-ahead tips
- Serve well chilled: Keep the glasses covered in the fridge until serving so the cream stays cool and softly set.
- Expect softening over time: The cream may loosen slightly by the next day, so it is best enjoyed within 24 hours for the cleanest texture.
Equipment you'll need
Ingredients
Instructions
- Put the double cream in a mixing bowl with the caster sugar and vanilla extract. Whisk to soft peaks, stopping when the cream holds gentle ridges and still looks silky.
- Set aside a small spoonful of the cloudberries for topping. Gently fold the remaining cloudberries through the whipped cream, keeping some berries whole for a marbled look.
- Spoon into small glasses and top with the reserved cloudberries. Chill for at least 30 minutes so the flavours mingle and the cream sets slightly.
Recipe notes
Tips
- Chill the bowl and whisk for 10 minutes beforehand for quicker, more stable whipping.
- Fold the cloudberries in gently to keep the cream light and avoid turning it pink all the way through.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve well chilled. The cream may soften and weep slightly over time, so it is best within 24 hours.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (10min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Milk
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