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Norwegian Vanilla Cream Mould with fruit sauce

A delicate cream dessert from Norway, ideal after a substantial main course


  • 1 packet powdered geletine
    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 geletine and the water in a small bowl over a pan of hot water stir until the geletine has dissolved.
Whisk the cream, vanilla essence and sugar until well blended. Add the dissolved geletine 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.

Berry Sauce
Any seasonal fresh fruits can be used for this sauce.


  • 250g Strawberries
    250g Raspberries
    250g Blueberries
    150ml water
    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.