Nordic Brunch Delight: Cloudberry Panna Cotta with Lingonberry Coulis

Allergens

Dairy (cream)

Ingredients

• 2 cups heavy cream
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 3/4 tsp vanilla extract
• 1/4 cup cold water
• 1 tbsp unflavored gelatin
• 1 1/2 cups cloudberries (fresh or frozen)
• 1 1/2 cups lingonberries (fresh or frozen)
• 1/2 cup granola, for garnish

Instructions

1. In a saucepan, combine the heavy cream, sugar, and vanilla extract. Heat gently over medium heat until the sugar has dissolved completely, stirring occasionally. Remove from heat.
2. In a small bowl, sprinkle gelatin evenly over cold water. Allow it to bloom for 5 minutes, then add it to the warm cream mixture. Stir until fully dissolved and combined.
3. Strain the cloudberries to remove any seeds, then puree them in a blender or food processor. Add the puree to the cream mixture and stir until well combined.
4. Divide the mixture among four ramekins or dessert glasses. Refrigerate for at least 4 hours or overnight until set.
5. In a separate saucepan, combine the lingonberries with sugar over medium heat. Cook until the berries release their juice and the mixture thickens into a coulis consistency, about 10 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool completely.
6. To serve, drizzle the cooled lingonberry coulis over each panna cotta. Sprinkle with granola and enjoy your Nordic Brunch Delight.

Chef’s Insight

The contrast of sweet creamy panna cotta and tangy coulis elevates this dish to a new level of indulgence.

Notes

The gelatin may be substituted with an equal amount of agar-agar for a vegan-friendly version.