Cloudberry parfait with cognac

I am nearly done talking about that dinner a week and a bit ago. This is the 4th course out of 5, so nearly there…

This was the pre-dessert, and unlike a sorbet this isn’t much of a palate cleanser, because it is quite heavy and rich, but it is not too sweet so I think it works quite well as a little pre-dessert.

Cloudberry is a Nordic berry and I have brought the jam back with me from Sweden. The berries look like large orange raspberries and have a distinct taste. I have previously paired the jam with deep-fried camembert.

Cloudberry parfait with cognac, about 2 litres

5 egg yolks

60 g caster sugar

600 ml double cream

2-3 cl cognac

75 g cloudberry jam

I completely forgot to have lemons at hand but a squirt of lemon takes away the ‘fatty’ taste, so do use it.

Beat the yolks with the sugar in a bain-marie until the sugar has melted and the mixture is fluffy and glossy. Remove from heat and keep whisking until the mixture has cooled down.

Beat the cream and fold into the egg mixture. Add cloudberry jam, cognac and perhaps some lemon juice. Pour the mixture into a container and freeze for a couple of hours.

This entry was posted in Dessert, Swedish food. Bookmark the permalink.

1 Response to Cloudberry parfait with cognac

  1. Mmm, looks delicious enough to have as the main dessert course. Wonderful meal, been enjoying it all.

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