Photo:Erik Baanerud / NRK

This delicious dessert is based on soured milk from the mining town of Røros and vanilla. Serve with cloudberries and krokan – caramelized nuts.

INGREDIENTS (serves 4)

Pudding

1 cup (2.5 dl) cream

0.4 cups (100 g) sugar

1 vanilla pod

2 1/2 gelatin leafs

1 cup (2.5 dl) soured milk

Cloudberries

0.8 cups (200 g) cloudberries

Sugar

Krokan

0.8 cups (2 dl) sugar

0.4 cups (1 dl) almonds, hazelnuts or pistachios

METHOD

Pudding: Soak the gelatin leafs in cold water. Cut the vanilla pod lengthwise. Boil cream, sugar and vanilla. Squeeze out the water of the softened gelatin and dissolve it in the cream. Cool to room temperature and add the soured milk. Pour the mix into small cups or one large bowl. Place the cups/ bowl in the refrigerator.

Krokan: Chop the nuts roughly. Melt sugar in a pan or small saucepan. Make sure it is not too hot; the sugar shall have a golden tan. Turn off the heat, add the nuts and stir well. Pour the mix on a baking tray lined with baking paper, and cool in room temperature. Break the caramel into smaller pieces and crush it in a blender, or chop it by hand with a knife.

Cloudberries: Add sugar to your taste.

Serve the Røros pudding with cloudberries and krokan.

TIP: If you cannot get soured milk, replace it with normal sour cream, kefir or cultured milk.

Text by: Anette Broteng Christiansen, ThorNews

Recipe by: NRK 

Categories: Culinary Surprises, Recipes, Traditional Food