🇳🇴 NorwayCatalog recipe
Whipped cream barely sweetened and streaked through with crushed golden cloudberries, spooned into glasses with a few whole berries saved for the top.
For 4 servings.
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Reserve a spoonful of whole cloudberries for garnish; lightly crush the rest with a fork and toss with the sugar, then let them sit while you whip the cream.
Whip the heavy cream to soft peaks — it should hold a gentle curl, not stand stiff.
Fold the crushed berries and their juice into the cream in two additions, streaking rather than blending completely.
Taste and add a little more sugar if the berries are sharp — cloudberries range from tart to honeyed depending on ripeness.
Spoon into glasses, top with the reserved whole berries, and chill 15 minutes before serving.
Cloudberries grow wild in Norway's northern bogs and mountains, ripening for only a short window in late summer, which has long kept them prized and pricey — foragers guard good patches as closely held secrets. Multekrem, whipped cream folded through the berries, is a fixture of Christmas and midsummer tables alike, served simply in a glass rather than dressed up further.
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