Keto Nordic Cloudberry Mousse Trio – A Cinematic Culinary Experience

Allergens

Eggs - Tree nuts (almonds)

Ingredients

• 1 1/2 cups fresh or frozen cloudberries
• 3 large eggs, separated
• 1/4 cup granulated erythritol
• 1/2 teaspoon vanilla extract
• 3/4 cup almond flour
• 1/4 cup blanched almonds, finely ground
• 3 tablespoons unsalted butter, softened
• 1/4 cup granulated erythritol
• 1/2 teaspoon xanthan gum
• A pinch of salt
• 1 cup heavy whipping cream
• Fresh cloudberries, for garnish

Instructions

1. In a small saucepan, combine the cloudberries and 1/4 cup water. Bring to a simmer over medium heat, then reduce heat to low and cook until the berries are soft and have released their juices, about 5 minutes. Let cool.
2. Preheat oven to 350°F (175°C). Grease three 4 ounce ramekins. In a medium bowl, whisk together almond flour, ground almonds, xanthan gum, and a pinch of salt. Set aside.
3. In a large bowl, beat egg yolks with erythritol and vanilla extract until pale and creamy. Stir in the cooled cloudberries and their juice. Gradually add the dry ingredients, stirring until fully incorporated.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold into the cloudberry mixture. Divide the batter among the prepared ramekins and smooth the tops.
5. Bake for 20 22 minutes or until set but still slightly jiggly in the center. Allow to cool completely on a wire rack.
6. In a large bowl, beat heavy cream with a hand mixer or stand mixer until soft peaks form. Sweeten with erythritol to taste, if desired.
7. To serve, top each mousse with whipped cream and garnish with fresh cloudberries.

Chef’s Insight

The xanthan gum helps create a velvety texture in the mousse, mimicking the traditional desserts made with gluten-free flours.

Notes

If using frozen cloudberries, thaw them before adding to the mixture.