Spiced cloudberries with chocolate, buckwheat cream, vanilla ice cream, waffle and cloudberry syrup

We’re continuing the Nordic theme this Christmas and celebrate it with Swedish nature’s gold – cloudberries. In this dessert, we spice them up and serve with a buttermilk waffle, chocolate, buckwheat cream and a smooth vanilla ice cream. So good, and so Nordic. Enough for 10 guests.

Buttermilk waffle

• 2 Eggs
• 285 g Buttermilk
• 30 g Browned butter
• 200 g Plain flour
• 30 g Icing sugar
• 3 g Salt

Whisk together the eggs, buttermilk and salt. Whisk in the flour and icing sugar. Brown the butter in a pan and add to the egg mixture.
Bake waffles on a waffle iron for about 4-5 minutes per waffle.

Chocolate ganache

• 80 g Dark chocolate
• 25 g Liquid honey
• 150 g Double cream
• 15 g Butter
• 2 g Salt

Bring the cream and honey to the boil while stirring. Pour the hot cream over the chocolate, butter and flaky salt and whisk until the ganache is completely smooth.

Chocolate nougatine

• 30 g Butter
• 15 g Glucose syrup
• 55 g Sugar
• 4 g Cocoa powder
• 1 g Pectin
• 40 g Dark chocolate
• 30 g Water
• Sea salt

Cook the butter and glucose syrup. Mix in the dry ingredients. Stir in the water and chocolate and boil for a few minutes.
Spread the batter thinly on a silicone mat and bake in the oven at 175°C for about 10 minutes. Sprinkle the crisp with salt before it cools.

Cloudberries

• 1 Blood orange
• 100 g Cane sugar
• 50 g Rom
• 0.5 Vanilla pod
• 300 g Cloudberry

Spices

• 1 g Rose pepper
• 2 Star anise
• 1 Cinnamon stick
• 1 g Cloves

Fillet the oranges and cut them into smaller pieces. Squeeze the juice out of the remaining orange and save the juice. Split the vanilla pod and scrape out the seeds.

Caramelize the sugar. Add the rum and flambé. Add the cloudberries, orange juice, vanilla and the spice bag.
Cook to a syrupy consistency and pour the cloudberries into a strainer. Save both the cloudberries and the cloudberry liquid!

Vanilla ice cream

• 110 g Double cream
• 480 g Milk
• 20 g of Glucose syrup
• 4,4 g Agar agar
• 1 Vanilla pod
• 80 g Egg yolk
• 100 g Sugar

Pour the milk and cream, glucose and agar agar into a saucepan. Split the vanilla pod and scrape the seeds into the liquid. Bring to the boil.
Let the mixture cool for a few minutes. Mix the sugar and egg yolk in a bowl and add about 30% of the hot liquid. Stir.
Combine everything in the saucepan and heat to 83°C. Strain the ice cream mixture, cool and churn in an ice cream maker.

Roasted buckwheat cream

• 200 g Double cream
• 15 g Roasted buckwheat

Whip the cream and buckwheat to a fluffy consistency. Keep refrigerated until serving.