The sub-Arctic cloudberry can withstand cold temperatures down to well below –40°F (–40°C) and thrives in bogs, marshes and wet meadows as it needs humidity. They grow all over the country, but are more common in the north. Despite the fact that cloudberries are very healthy — rich in omega-3 fatty acids, vitamins and antioxidants — the recipe below is nevertheless a delicious treat after a nice meal.
Photo: Johan Jeppsson
Cloudberry soufflé
Recipe by Marcus Samuelsson
Serves 4
Ingredients
juice of 1 lime
2 tsp water
3 ½ oz/1 dl sugar
1 vanilla pod
5 egg whites
3 oz/1 dl cloudberries*
4 soufflé ramekins
butter and sugar for the ramekins
Preparation
1. Heat the oven to 390°F/200°C.
2. Mix lime juice, water and sugar in a saucepan. Cut the vanilla pod lengthwise and scrape the seeds into the saucepan. Bring to the boil, and boil until the sugar has melted. Then pass the mix through a sieve.
3. Whisk the egg whites until stiff, using a mixer. Add the sugar syrup carefully while still whisking. Keep whisking for around 5 minutes.
4. Slowly add the cloudberries. Be sure to save some for garnish.
5. Brush the soufflé ramekins—ovenproof coffee cups may be used—with some melted butter and coat them with sugar. Ladle the mix into the ramekins and bake in the oven for 7 minutes.
6. Garnish with cloudberries.
*If you are not lucky enough to be in cloudberry land, you can also use the ubiquitous raspberry.
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