Silken Nordic Cloudberry Bliss

Allergens

Dairy, Eggs

Ingredients

• 1 cup fresh or frozen cloudberries
• 8 oz white chocolate, finely chopped
• 1 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup almond flour
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt

Instructions

1. Preheat the oven to 350°F (180°C). Grease and line an 8 inch springform pan.
2. In a saucepan, combine cloudberries and sugar, and cook over medium heat until the fruit softens and releases its juices. Set aside to cool.
3. In a separate bowl, whisk together almond flour, cornstarch, baking powder, salt, and vanilla extract. Set aside.
4. Beat eggs and sugar together in a large bowl until light and fluffy. Fold in the dry ingredients.
5. Pour the batter into the prepared pan and bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Meanwhile, make the white chocolate ganache: In a double boiler, gently heat the heavy cream until warm but not boiling. Pour over the chopped white chocolate and let sit for a minute before stirring until smooth. Allow to cool to room temperature.
7. To assemble, spread a thin layer of white chocolate ganache on top of the cooled cake. Spread the cooled cloudberries evenly over the ganache. Drizzle with more ganache and serve immediately.

Chef’s Insight

The white chocolate ganache can be made ahead of time and reheated gently before using.

Notes

This dessert can be prepared dairy-free by using dairy-free white chocolate and coconut cream.