Name: Swedish Meringue Sundae with Cloudberry Ice Cream
Prep time: 50 min
Cook time: 2 h 15 min
Total time: 3 h 5 min
Yield: 4 servings
Ingredients: 4 st Egg yolks; 1 st Egg white; 2 dl Cream; 1 dl Sugar; 1 1/2 dl Cloudberries; 0.25 st Lime; 1 nypa Vanilla powder; 10 ml Dark rum; 1 msk Cornstarch; 2 st Egg whites; 1 dl Sugar; 1 st Lime; 2 dl Cream; 1/2 dl Milk; 100 g Dark chocolate (70%); 30 ml Muscovado sugar; 10 ml Dark rum; 1 krm Salt; 1 nypa Vanilla powder

Ingredients

Cloudberry ice cream

Egg yolks4 pcs
Egg white1 pcs
Cream0.8 cups
Sugar3.4 fl oz
Cloudberries0.6 cups
Lime1/4 pcs
Vanilla powder1 pinch
Dark rum2 tsp
Cornstarch1 tbsp

Lime meringues

Egg whites2 pcs
Sugar3.4 fl oz
Lime1 pcs

Chocolate sauce

Cream0.8 cups
Milk1.7 fl oz
Dark chocolate (70%)3.5 oz
Muscovado sugar1 fl oz
Dark rum2 tsp
Salt0.2 tsp
Vanilla powder1 pinch

Instructions

Cloudberry ice cream Mix 50 ml (3½ tbsp) of the cloudberries with 25 ml (5 tsp) of the sugar. Stir gently to keep the berries as whole as possible, and leave at room temperature for about an hour. Then spoon the cloudberries onto baking paper and freeze for about 30 minutes.

Whisk the egg yolks with 75 ml (⅓ cup) of the sugar and the rum until really pale and fluffy. Bring the cream to the boil with the vanilla and the rest of the cloudberries in a small saucepan, simmer for about a minute, then cool it slightly in a cold water bath, so the eggs don’t set before the two are combined. Whisk the two mixtures together and heat to about 80°C (175°F), or until the mixture has noticeably thickened. Cool it again in an ice-cold water bath, then churn in an ice cream maker. When the ice cream is ready, gently fold in the frozen cloudberries. Leave the ice cream in the freezer for at least 2 hours before serving, so it firms up a little.

Lime meringues Mix the zest of 1 lime with the juice of half a lime. Crush the mixture in a mortar to release the flavours and leave it to infuse for about 10 minutes, then strain it through a fine sieve. Whisk the egg whites to stiff peaks. Add the sugar a little at a time, whisking hard. Then slowly add the lime juice while still whisking. Keep whisking for at least 5 minutes, until the meringue is firm and stiff.

Pipe small meringues onto baking paper and bake at 100°C (210°F) for about 60 minutes. Turn off the oven, open the door slightly and leave the meringues in the residual heat for at least an hour. Store in an airtight jar somewhere cool, but not in the fridge.

Chocolate sauce Heat the cream. Chop the chocolate and stir it in as it melts. Add the rest of the ingredients and bring to the boil. Let it cool slightly before serving.

Assembly Put the plates in the freezer well in advance, so they are cold and ice cream friendly. Whip 200 ml (¾ cup) of cream. Arrange scoops of ice cream in layers with the cream and meringues, drizzle with the chocolate sauce and serve immediately.

Tips & Inspiration

Meringue

Egg whites whip highest in a clean bowl without any trace of fat or yolk, and whites at room temperature reach volume more easily. Add the sugar gradually once the foam has started to firm up, and the meringue turns glossy and stable. An Italian meringue is instead whipped with a hot sugar syrup at around 118°C (245°F), which makes it so stable that it keeps for a long time without baking.

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.

Swedish Meringue Sundae with Cloudberry Ice Cream