A delicate cream dessert from Norway, ideal after a substantial main course
1 packet powdered gelatin
3 tablespoons water
600ml – 1 pint double cream
2 teaspons vanilla essence
30g – 1 oz sugar
500g – 1 lb mixed fruits – strawberries, raspberries, blueberries, and cherries
Strawberry leaves make a lovely decoration.
Place the gelatin and the water in a small bowl over a pan of hot water stir until the gelatin has dissolved.
Whisk the cream, vanilla essence and sugar until well blended. Add the dissolved gelatin and whisk until the mixture thickens. Pour the cream into a 900 ml – 1 1/2 pint 19 cm – 7 1/2 inch ring mould. Place in the fridge and leave to set for 3-4 hours.
Dip the mould into hand-hot water to loosen the cream, invert onto a serving plate. Fill the centre with the fresh fruits and decorate with the leaves if desired. Serve with Berry sauce, see below.
Any seasonal fresh fruits can be used for this sauce.
2 teaspoons arrowroot
4 tablespoons cherry brandy
Place the fruit and water in a pan, bring to the boil and cook gently for 5 minutes. Pour into a food processor and blend well. Remove and pass through a sieve into a bowl. Place the puree in a pan and bring to the boil. Blend the arrowroot with a little water until smooth. Add to the puree, stirring continuously until it comes back to the boil. Simmer for 2 minutes, cool and then stir in the cherry brandy.
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