Frozen Nordic Forest Berry Parfait

Allergens

Eggs, Dairy

Ingredients

• 2 cups fresh or frozen Nordic berries (lingonberries, bilberries, red currants)
• 1 cup whipping cream
• 1/4 cup granulated sugar
• 3 large egg whites
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan, gently simmer the Nordic berries with half of the granulated sugar until they release their juices and form a thick syrup, about 10 minutes. Remove from heat and let cool completely.
2. In a separate bowl, whisk together whipping cream, remaining sugar, and vanilla extract until firm peaks form. Set aside in the refrigerator.
3. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
4. Using an electric mixer, beat egg whites until frothy. Gradually add powdered sugar and continue beating until glossy, stiff peaks form.
5. Pipe or spoon meringue onto the prepared baking sheet in 8 small mounds, then bake for 1 hour or until dry to the touch but not browned. Let cool completely.

Chef’s Insight

Allow the parfait to sit for a few minutes before serving to ensure optimal texture and flavor.

Notes

Adjust sugar according to desired sweetness.