Cloudberry swiss roll with almond, roasted chocolate and sour cream sorbet

Serves 10 

Sour cream sorbet

  • 300 ml            Milk
  • 120 g              Sugar
  • 30 g                Glucose
  • ¼                   Vanilla pod
  • 4,4 g               Agar agar
  • 300 ml            Gräddfil

Bring all the ingredients except for the sour cream to a boil and let the mixture cool to room temperature before adding the sour cream. Freeze the mixture and churn in an ice cream machine. (If making your own ice cream seems complicated, you can use your choice of ready made ice cream instead!)


Swiss roll

  • 30 g                Butter
  • 125 g              Egg
  • 90 g                Almond powder
  • 90 g                Icing sugar
  • 25 g                Wheat flour
  • 85 g                Egg white
  • 20 g                Caster sugar

Melt the butter and combine with the eggs. Add almond powder, icing sugar and wheat flour. Whip the egg white and caster sugar to a fluffy meringue. Fold the meringue into the batter. Spread the batter thinly onto a silicone sheet and bake for 7 minutes at 200°C. Flip the cake onto a sheet of cling film covered with sugar. Spread the fillings onto the cake and roll according to instructions.

Swiss roll fillings

  • 50 g                Almond flakes
  • 50 g                Butter
  • 120 g              Cream cheese
  • 120 g              Cloudberries
  • 40 g                Icing sugar

Roast the almonds in a pan. Add the butter and fry it until brown. Pour the mixture onto a tray and place in the fridge to cool down. Combine the almond butter with the cream cheese.

Stir the cloudberries with the icing sugar.


Roasted white chocolate cream

  • 100 g              White chocolate
  • 100 ml            Cream

Roast the white chocolate for 15 minutes in an oven at 150°C. Let it cool. Use a hand blender to mix the chocolate with the cream for 10 seconds (not too long or the cream might separate). Pour into a piping bag and keep cool until serving.


Marinated cloudberries

  • 200 g              Cloudberries
  • 100 ml            Punsch (Swedish sweet liquor)
  • ½                   Vanilla pod
  • 1                    Star anise

Scrape the vanilla out of the pod and let all ingredients boil for 5 minutes on medium heat. Leave to infuse until serving.


Almond crunch

  • 50 g                Butter
  • 50 g                Sugar
  • 50 g                Almond powder
  • 50 g                Wheat flour
  • 1 g                 Salt

Combine all ingredients and crumble the dough onto a silicone sheet. Bake 10 minutes at 160°C.


Cloudberry and seabuckthorn cream

  • 100 g              Cloudberries
  • 100 g              Seabuckthorn purée
  • 100 g              Sugar

Boil all ingredients for 10 minutes on medium heat. Mix in a blender until smooth and pour the mixture into a piping bag. Keep cool until serving.