Frozen Lingonberry & Ginger Biscuit Cream with Balsamic Vinegar Sauce
A delicious Scandanavian dish from the Nordic Bakery
Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
- 40 g powdered sugar
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 493kcal | Carbohydrates: 37g | Protein: 3g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 185mg | Sodium: 81mg | Potassium: 129mg | Sugar: 28g | Vitamin A: 1395IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 0.8mg