Celestial Cloudberries and White Chocolate Mousse

Allergens

Dairy, Soy (in gelatin)

Ingredients

• 2 cups fresh or frozen cloudberries 1/4 cup granulated sugar 6 oz white chocolate, finely chopped 1 1/4 cups heavy cream 2 tsp unflavored gelatin powder Zest and juice of 1 lemon

Instructions

1. In a small saucepan, combine the cloudberries and granulated sugar. Cook over medium heat until the berries release their juices and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
2. In a double boiler or microwave, melt the white chocolate. Set aside to slightly cool.
3. In a small bowl, sprinkle the gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes, then dissolve it in the microwave by heating for 10 seconds.
4. In a large bowl, whip the heavy cream to soft peaks.
5. Slowly fold the melted white chocolate into the whipped cream until fully combined.
6. Gradually add the bloomed gelatin and lemon zest to the white chocolate mixture, followed by the cooled cloudberry mixture. Gently mix until well incorporated.
7. Divide the mousse among 6 glasses or bowls and chill in the refrigerator for at least 4 hours or until set.
8. To serve, top each mousse with a lemon zest twist and enjoy this celestial treat.

Chef’s Insight

The secret to this dish lies in the perfect balance between the tartness of the cloudberries and the sweet, creamy white chocolate.

Notes

This dessert is a delightful way to experience the Nordic flavors of cloudberries and white chocolate.