Wine jelly with cloudberries, raw cream and rolled wafers

The amazing and exciting weeks of the Olympics are over. As usual, no major success for the small country of Sweden, only eight medals altogether and, as always, in odd sports like skeet i.e, that you rarely hear about but every four years. And our true superstars with bundles of world records and WC titles faltered under the pressure and could not deliver.

Based on what I’ve seen and heard on TV and radio, GB’s hosting of the games seems to have surpassed all expectations and what a reward and triumph with all the medals! Congrats!

After being glued to the TV for two weeks now the abstinence and emptiness is taking over, and what do one fill that emptiness with? Some food perhaps, or a little dessert? Well, what about something made of the yellow gold of “Norrland” (the north of Sweden), the deliciously tasting cloudberries that grows on mires and mashes. There is also the red gold, meaning the lingonberries, but their time is still to come.

Wine jelly with cloudberries, raw cream and rolled wafers

Rolled wafers

About 35 wafers

A year ago I was given a cake iron by a friend and now was time to test it. It was a little tricky before I figured out how much batter that was needed to cover the iron without spilling over onto the stove, and how long the cookies would be baked without getting burned. It took a couple of “trial and error” before they turned out OK, so don’t give up. The recipe can easily be halved.

This is what you need

  • 2 eggs
  • 250 g of brown sugar
  • 2 teaspoon vanilla
  • 250 g of butter
  • 150 g of plain flour
  • 100 g potato flour
  • 1 dl cold water

This is how you do

  • Melt butter and allow to cool
  • Beat eggs, brown sugar and vanilla until fluffy and add the cooled butter.
  • Stir in flour and potato flour.
  • Add the water.
  • Preheat cake iron (both sides) over medium heat on top of stove.
  • Lightly brush inside top and bottom with melted butter.
  • Pour about 1 tablespoon batter onto center of hot iron and close.

  • Bake about 1 minute on each side until cookie is lightly browned.

  • Remove cookie from iron with help of a fork or knife inserted under cookie and quickly roll cookie, by hand or with help of a pin.

  • Let cool seam-side down on rack.
  • Cookies become crisp as they cool.
  • Store baked cookies in airtight containers.

Wine jelly
Serves 6

This is what you need

  • 2.5 – 3 sheets of gelatin
  • 1 dl sugar
  • 1 dl water
  • 6 whole cloves
  • 2 dl cloudberries (blackberries, raspberries, strawberries or whatever will work just as well)
  • 2 dl dessert wine (sweet), such as Tokaj, Muscat or Sauterne

This is how you do

  1. Soak gelatin in cold water.
  2. Mix water and sugar with cloves and cook until the sugar is completely dissolved.
  3. Squeeze water from gelatin leaves and let them melt in the warm syrup.
  4. Add wine and cloudberries and let cool.
  5. Portion wine and berries into 6 glasses and put in the fridge for at least 3 hours to set.

Raw cream

  • 1 egg yolk
  • 0.5 dl powdered sugar
  • 2 dl whipping cream
  1. Beat eggs and sugar until fluffy.
  2. Whip the cream until stiff and mix with egg mixture.
  3. Shape the raw cream into small “eggs” with the use of two spoons and place on top of the wine jelly and serve together with a rolled wafers.

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