Cloudberries (hjortron) just grow in the wild in northern Scandinavia and are a much popular delicacy. I’ve never seen the berries in the UK, however it is possible to buy cloudberry jam (normally offered as hjortronsylt) which is utilized in this recipe. IKEA periodically have the jam, but otherwise you will discover it in a professional shop or online.Summary Serves 4
Preparation: 5 minutes
Cooking:
15 minutes
Overall: 20 minutes
Components 100g(3
1/2 oz)cloudberry jam(often sold under the Swedish name of hjortronsylt)Butter, for greasing Juice of 1 lime 2 tsp
water 50g (2 oz )caster(
superfine) sugar plus extra for ramekins 1
vanilla pod 5 egg whites You will also require 4 ramekins
Technique 1. Pre-heat the oven to 250 ° C(475 °
F, gas 9, fan 200 ° C). 2. Sieve the cloudberry jam into a bowl to develop a kind of seedless coulis. Keep both parts.
3. Kindly grease the within four private ramekins. Coat the withins with some caster(superfine
)sugar.(This assists the meringues rise since it offers the mixture a textured surface to climb up. )4. Mix the lime juice, water and sugar in a saucepan. Cut the vanilla pod lengthways and scrape the seeds into the saucepan. Heat over a moderate heat stirring constantly till the sugar is dissolved. Bring to a boil and after that screen. 5. Whisk the egg whites till stiff utilizing an electrical mixer. Gradually add the sugar syrup whilst still whisking. Keep whisking for around 4 minutes. 6. Slowly add the cloudberry coulis whilst still whisking until thoroughly combined.
7. Pour the mixture into the ramekins. Bake in the oven for 7 or 8 minutes up until perfectly increased, golden brown on the top however still a little wobbly. 8. Garnish with the cloudberries sieved from the jam.(If you have a nice thick jam, use unsieved cloudberry jam
. ) A close-up of an ended up meringue. Photo: John Duxbury/Swedish Food Tips – You can prepare the vanilla and lime mix beforehand and after that make the meringues at the last minute. – Make certain the oven is truly
hot before you put the meringues in as they need an instantaneous blast of heat to rise the egg whites, before they have the possibility to set.
– Utilize the juice of half a lemon rather of lime juice if you prefer.Leftovers The meringues are also quite enjoyable cold and they do keep their shape fairly well.Recipe thanks to John Duxbury, editor and creator of Swedish Food.
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