Here is the last of the festive recipes from Miisa Mink at the Nordic Bakery.
Recipe: Frozen Lingonberry & Ginger Biscuit Cream with Balsamic Vinegar Sauce
40 g powder sugar (icing)
50 ml water
2 egg yolks
5 tbsp lingonberry jam
300 ml whipping cream
1 tsp vanilla extract
50 g ginger biscuits, roughly crushed
50 g unsalted butter
150 ml double cream
3 tbsp maple syrup
3 tbsp Golden syrup
2 – 3 tbsp Balsamic vinegar
To make the cream add sugar, water and egg yolks into a pan and bring to boil. Keep mixing well until sauce reduces. Remove from heat and set aside to cool. Add lingonberry jam and place in the fridge. Whip the cream in a separate bowl until it becomes fluffy. Fold whipped cream, vanilla extract and crushed ginger biscuits into the cooled down lingonberry sauce.
Pour into six individual serving pots or one round pie tin and place into a freezer for a minimum of 2 hours or over night. Take the frozen cream out of the freezer 15 minutes before serving.
To make the sauce, place all ingredients into a saucepan and slowly bring to boil. Simmer for 20 – 25 minutes mixing occasionally. Remove from the heat when sauce thickens. Pour hot sauce over the cold lingonberry and ginger biscuit cream and garnish with more ginger biscuits. Serve immediately.
Thank you to Miisa for letting me reproduce her recipes. If you like this I thoroughly recommend the Nordic Bakery Cookbook.