Photo: Pål Allan
Hjortronparfait or cloudberry parfait is one of many Swedish desserts based on domestic wild or cultivated berries. Raspberries, blueberries, strawberries, currants and gooseberries are used for jam, juice, compote and jelly, and of course also as flavorings in pies and cakes. It is common to freeze the berries and let them embellish winter desserts. A warm berry sauce on ice cream is incredibly good.
Among wild berries, the most frequently used are lingonberries. They contain a natural preservative, which makes it possible to stir the berries with sugar to make a jam entirely without cooking. Also occupying a place of honor on Swedish tables are golden yellow cloudberries. These berries grow wild in the wetlands of northern Sweden and are a sought-after delicacy.
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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.
The authors alone are responsible for the opinions expressed on this web page.
Translation: Victor Kayfetz
© Photos: Pål Allan
Copyright 2005: This text is published by the Swedish Institute on www.sweden.se. It may not be reused without prior consent. To obtain permission to use the text, please contact: webmaster@sweden.se. Photos or illustrations may not be used in other contexts. For more information on the copyright and permission.