Trollkrem (troll cream), a Norwegian dessert rich in tradition

I am such a fan of simple, intentional living and that extends to the way I cook. I might have been trained to cook elaborate French cuisine, but I also learnt that some of the most simple dishes that have humble origins are often the best. They make the most of seasonal ingredients and usually really tasty.

All over the forest floors in Norway in August are deep red gems, lingonberries. There are so many that they fall to the floor for the little animals to get. I love picking lingonberries. It's a calm, therapeutic activity that takes us on slow wanderings around the forest as we quietly fill our baskets.

Lingonberries are very much like cranberries, but smaller. They grow on short bushes close to the ground under pines and amongst the moss. The bushes could be easily mistaken for stunted blueberry bushes. The berries are firm, deep red and slightly tart. Once cooked they break down easily, have lots of pectin (which makes them perfect for jam) and add a freshness to sweet dishes and a pleasant surprise to savoury ones. Lingonberries keep for a long time in the fridge (up to 3 months), and they freeze really nicely, so if you are able to find any you can just pop them in the freezer and then use as you would fresh ones. Of course, they are not always so readily available, but small cranberries are a good substitute.

Trollkrem is one of those simple dishes that I love so much. It's a delicious light dessert for days when you want something sweet, but tarts, pies and hot desserts are a bit too much. Serve with a spoonful of whipped cream for a little extra luxury.

Trollkrem (troll cream). Serves 4

Ingredients

250g / 9 oz lingonberries

3 egg whites

150g / 5 oz sugar

Method

In a large bowl whisk the egg whites until they are really stiff. They should stand up in peaks and look slightly dry.

Add the sugar a spoonful at a time whisking well between each addition.

Keep a small handful of lingonberries back to decorate. Add the remaining lingonberries and whisk for a few minutes to break them down. If they are still all whole you can press some of them against the side of the bowl with a spoon to release the juices. This makes the trollkrem a pretty pink colour. Whisk to combine. Spoon into a pretty glass serving bowl or individual glass dishes. Sprinkle with the few lingonberries that you kept back. Serve straight away.

Trollkrem is often eaten with krumkaker, but it's also delicious on it's own.