Frozen Lingonberry & Ginger Biscuit Cream with Balsamic Vinegar Sauce
Frozen Lingonberry & Ginger Biscuit Cream with Balsamic Vinegar Sauce
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins

A delicious Scandanavian dish from the Nordic Bakery

Course: Main
Cuisine: Scandanavian
Keyword: biscuit cream, Lingonberry & Ginger Biscuit Cream
Servings: 6
Calories: 493 kcal
Author: Helen Best-Shaw
  • 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
  1. 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.
  2. 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.
  3. 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.
Nutrition Facts
Frozen Lingonberry & Ginger Biscuit Cream with Balsamic Vinegar Sauce
Amount Per Serving
Calories 493 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 22g 110%
Cholesterol 185mg 62%
Sodium 81mg 3%
Potassium 129mg 4%
Total Carbohydrates 37g 12%
Sugars 28g
Protein 3g 6%
Vitamin A 27.9%
Vitamin C 0.5%
Calcium 7.9%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.