Arctic Symphony – A Nordic Snack
Find a delightful and indulgent Nordic snack recipe perfect for your next gathering or special occasion. This gluten-free dessert is sure to please with its mix of fresh berries and creamy mascarpone topping.
Allergens
Dairy, Tree Nuts (Almond)
Ingredients
- 1. 200g Blueberries (Fresh or Frozen) 2. 150ml Cloudberry Compote (Store
- bought or Homemade) 3. 100g Fresh Raspberries 4. 100g Fresh Strawberries 5. 200g Mascarpone Cheese 6. 4 tbsp Honey 7. 4 tbsp Almond Flour 8. 200ml Heavy Cream 9. 1 tsp Vanilla Extract 10. Pinch of Salt 11. Fresh Mint Leaves for Garnish
Instructions
- In a large bowl, mix mascarpone cheese with honey until smooth and creamy. Set aside.
- Lightly toast almond flour in a pan over medium heat for 3 minutes or until fragrant and golden brown. Allow to cool.
- Fold toasted almond flour into the mascarpone mixture. Whip heavy cream, vanilla extract, and pinch of salt to soft peaks. Gently fold this into the mascarpone almond mixture until thoroughly combined.
- In a trifle dish or individual glasses, layer blueberries, raspberries, strawberries, and cloudberry compote, finishing with a generous dollop of the mascarpone cream on top.
- Garnish with fresh mint leaves, and serve chilled.
Chef’s Insight
The combination of different fruits and their flavors creates a symphony of tastes, while the creamy mascarpone and almond-based topping brings richness and texture.
Notes
Adjust sweetness levels to personal preference by adding more honey if needed.