Troll Cream Deluxe

Ingredients for 4 servings:

• 250 g mixed berries, frozen, or ripe cranberries
• 1 tbsp, levelled sugar
• 1 tbsp currant jelly
• 2 egg whites
• 6 tbsp sugar
• 1 pinch of salt
• e.g. raspberries or blueberries, fresh, for decoration
• 4 scoops of vanilla ice cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Norwegian dessert

Thaw the berry mixture. Heat in a saucepan with a level spoon of sugar, stirring constantly. Stir in the blackcurrant jelly. Purée the berry mixture and pass it through a sieve. Allow the sweetened fruit pulp to cool. This is important so that it combines with the beaten egg whites later. Beat the egg whites with a pinch of salt until frothy. When the egg whites begin to become frothy, sprinkle in the first tablespoon of sugar and then gradually add the remaining sugar until the beaten egg whites are firm. A knife cut should remain visible. Now make the troll cream by folding some of the berry pulp into the beaten egg whites to create a marbled texture. Pile the troll cream on vanilla ice cream, pour some of the remaining fruit pulp over the top, and garnish with fresh berries. Note: In Norway, troll cream is traditionally made with ripe lingonberries. If none are available, a mixed berry mixture will also work.