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Norwegian Cloudberry Cream With Lavender and Vanilla



If using fresh cloudberries, sugar them to taste.
They should be pleasantly sweet but still have a little tartness.
Pour the cream into a large bowl.
Scrape the black seeds out of the vanilla bean and add to the cream.
Whip the cream until stiff, then gently fold in the cloudberries (cloudberry preserve/jam) and lavender.
Serve immediately in little glass bowls or a large glass trifle bowl.