Photo: Yves Seeholzer, PR
If you're looking for a delicious dessert from Norway at Christmas time, you should try this recipe for Trollkrem
Trying out the flavors of foreign countries while on vacation is one of the best things about traveling. You always come away with a lot of inspiration and new thingsback home. Cookbook author Yves Seeholzer has us in his cookbookThe vegan taste of Europeon an animal product-free trip through European countries and cooks delicious dishes using simple and regional ingredients.
Norwegian Trollkrem: This winter dessert is so delicious
The troll is a mythical creature that is deeply connected to Norwegian culture. They live in forests and these are infull of wild cranberries. So it makes sense that these are often in theNordic cuisineto use. The sour onesCombined with plant-based yogurt and sugar, they become deliciousDessert-Crememixed up. Whipped chickpea water (also called aquafaba) gives the cream a nice, airy consistency.
Photo: Stiebner Verlag, PR
Author Yves Seeholzer explores this in his cookbookThe vegan taste of Europethe vegan dishes of Europe
This is how you prepare Trollkrem from Norway
- 50-80 g whole cane sugar
- 200 g cranberries (fresh or frozen)
- 100 g plant-based yogurt
- 100 ml aquafaba (chickpea water), chilled
- 150 ml vegetable cream for whipping, e.g. B. Oats
- 1-2 tbsp agave syrup or date syrup
- Heat the sugar in a small pot with a little water and let it caramelize, stirring constantly.
- Add the cranberries, add a little water and simmer, stirring occasionally, until the liquid thickens slightly and the cranberries have broken down (about 10 minutes). Mix the whole thing with a blender into a fruit sauce and let it cool in a small bowl. The fruit coulis should be slightly thickened when cool.
- Now beat the cooled aquafaba with a hand blender and the appropriate attachment until stiff. It should become nice and stiff like egg whites. Also whip the cream until stiff.
- Mix the plant-based yogurt with 95% of the cooled cranberry fruit sauce. Add the agave syrup and carefully fold in the whipped chickpea snow. Finally, slowly and carefully fold in the whipped cream. If you want, you can now add a few whole cranberries, mix lightly again and serve in a glass. Garnish with cranberries and some fruit sauce.