Multekrem
Amber cloudberries — the gold of the tundra — folded through softly whipped, lightly sweetened cream.
Cultural Context & History
Cloudberries ripen for only a few weeks across the northern bogs, and their harvest is guarded like treasure. Whipped into cream, they become multekrem — the dessert that closes almost every festive Arctic meal.
Ingredients
- 300 ml heavy whipping cream
- 250 g fresh or frozen cloudberries (multe)
- 3 tbsp sugar
- 1 tsp vanilla sugar
- Krumkake cones, to serve
Recommended Tools
- Balloon whiskWhips air in gently without overworking the cream.
- Chilled mixing bowlCold metal or glass holds the peaks longer.
- Silicone spatulaFolds the berries in without knocking out volume.
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Step-by-Step Instructions
- 1
If using frozen cloudberries, thaw them gently and keep any syrup they release.
- 2
Whip the cream with the sugar and vanilla sugar until it holds medium-stiff peaks.
- 3
Fold the cloudberries through by hand, leaving a good number whole for texture and colour.
- 4
Chill for at least 30 minutes, then serve cold, spooned into crisp krumkake cones or small dessert bowls.
Chef's Tip
Stop at medium peaks — the cream firms further as it sits, and folding the berries into over-whipped cream turns it grainy.
Chef's Tip
Save a few of the best whole cloudberries to crown each serving; their amber and slight tartness are the point of the dish.
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