Swedish Cloudberry Mess

Name: Swedish Cloudberry Mess
Ingredients: handful of flaked/ slivered almonds 400 ml/14 oz. good quality vanilla ice cream; 150 ml/2⁄3 cup whipping/heavy cream; 1 teaspoon icing/confectioners’ sugar 3 drops vanilla extract; 4 generous tablespoons cloudberry/bakeapple jam/jelly; 4 store-bought meringue nests (lightly crushed)

www.scandikitchen.co.uk

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Servings: 4

Author : Bronte Aurell

Ingredients

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handful of flaked/ slivered almonds 400 ml/14 oz. good quality vanilla ice cream150 ml/2⁄3 cup whipping/heavy cream1 teaspoon icing/confectioners’ sugar 3 drops vanilla extract4 generous tablespoons cloudberry/bakeapple jam/jelly4 store-bought meringue nests (lightly crushed)

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Instructions

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Step 1

Lightly toast the flaked/slivered almonds in a dry frying pan/skillet until golden. Stir them often and take care not to burn them. Set aside until needed.

Step 2

Remove the ice cream from the freezer at this point so that it is easily scoopable. Whisk the cream with the icing/confectioners’ sugar and vanilla using a hand-held electric whisk until soft peaks form. Set aside.

Step 3

Heat the jam/jelly over a low heat in a saucepan or put it in a bowl and give a few short blasts in the microwave until just hot.

Step 4

Split half of the hot jam/jelly between the four serving glasses, then add one crushed meringue to each glass. Add a spoonful of whipped vanilla cream to each, then divide the ice cream between the glasses, too. Finish with the remaining whipped cream, then the rest of the jam/jelly – and top with the toasted flaked/slivered almonds. Serve immediately.