Fried camembert with hot cloudberry jam and parsley

Long time no post, and to “celebrate” my comeback on the blog I’ll give you a highly prized and hard-to-find treat. A classic – and easy to make – Swedish dessert from the 70’s, but still going strong: Deep fried camembert with parsley and hot cloudberry jam.

The orange-yellow cloudberry resembles the raspberry and is commonly found in wet bogs and mashes in the northern parts of Scandinavia. This exclusive berry is often called the “Nordic gold” and makes an exquisite jam.


Those of you who, unlike me, don’t live in a cloudberry tight area, nor has a Scandinavian deli around the corner can always try IKEA in search of the jam.

Deep fried camembert with cloudberry jam and fried parsley

Fried camembert with cloudberry jam2


I won’t give any measures, just adjust to the numbers of servings.

  • Camembert cheese (or brie will do too)
  • Flour
  • Egg
  • Panko or breadcrumbs
  • Rapeseed oil
  • 1 bunch parsley/2-3 servings
  • Cloudberry jam (or jam of your own choice)


Start by washing the parsley and shake it dry in a clean tea towel. Be sure there is no surface moisture left or it will spit nastily when later hitting the hot oil.

Cut the chilled camembert (or brie, as I am using this time) into equally sized wedges.

Camembert cheese

Pour flour into a plastic bag, add the cheese wedges and carefully shake until the pieces are coated all over.

Coated with flour

Beat the egg in a bowl and sprinkle the panko or breadcrumbs onto a plate.

Dip the wedges in the egg,

Dip in egg

and roll in panko or breadcrumbs until completely coated.

Coated in panko

Place the coated pieces  on a plate, cover with cling film and place in the fridge.

Heat the cloudberry jam (or jam of your own choice).

Heat the rapeseed oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. The oil should come at least 2-3 cm up the sides of the pan.

Fry the camembert wedges (two at a time) until crisp and golden. If the oil isn’t deep enough to cover the pieces, turn them and make sure all five sides are fried.

Frying camembert

Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Add the sprigs of parsley into the oil and fry until crisp and brittle. Remove and drain on kitchen paper.

Plate up.

Fried camembert with cloudberry jam_redigerad-2A bite



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.

A three course meal – Part III – Cloudberry tartlet

Is there still room for some dessert and a cup of coffee?

I do not know whether you know or have heard of cloudberries (hjortron in
Swedish), the orange-yellow berries that look a bit like blackberries or raspberries and are rightly called “the gold of the North or the gold of the mashlands”. Warm cloudberry jam on ice cream or fried camembert with warm cloudberry jam are two very well-known and delicious desserts. 

For my dessert, I have chosen just cloudberry jam but it’ll probably turn out just as well with blackberry or raspberry jam.

Cloudberry tartlet

  • Puff pastry
  • Cloudberry jam or other jam
  • Heavy cream

Heat the oven to 200 degrees

Roll out puff pastry and mark circles with a glass (7-8 cm in diameter). Make sure the glass doesn’t cut through the pastry.

Cut a circle with a knife 2 cm outside the glass.

Spread the jam on the inner roundel and brush the edge with some melted butter
Bake bake for 12-15 minutes in the oven until edges turn golden brown.
Serve immediately with some whipped cream and a cup of coffee.