Jakob's vanilla panna cotta with a cloudberry jelly
By Jakob Broman
Where does it come from?
Cloudberries are known as the gold of northern Sweden. Very similar in shape to raspberries and blackberries, they have a distinctive amber colour and a tart, delicately floral flavour. Warm cloudberries with vanilla ice cream is a go-to pudding in the northern part of the country.
This version is more suitable for a dinner party. The vanilla panna cotta is served with liquorice meringues, a chocolate crumble and a few sea buckthorns, topped off with a cloudberry jelly. For a more classic take, scatter the panna cotta with some more of the amber berries.
Ingredients (serves 4)
For the panna cotta:
4 gelatine leaves
300ml double cream
1 vanilla pod
For the cloudberry jelly:
100 g cloudberries (if you can’t find cloudberries, loganberries would do)
1 tbsp water
How to make it?
Put all four gelatine leaves in a bowl of cold water and let soak for five minutes.
Combine the milk and cream in a pan together with sugar. Halve the vanilla pod and scrape the seeds into the cream mixture. Add the pod itself as well for flavour.
Bring the mixture to the boil. Take off the heat and whisk in three of the gelatine leaves.
Discard the vanilla pod and divide the mixture between four glasses. Let set in the fridge.
Meanwhile, add the cloudberries, water and sugar to a saucepan. Heat gently while stirring until the sugar is dissolved and the cloudberries have disintegrated. It should be jam-like in texture.
Sieve the cooked cloudberries and discard the seeds.
Stir in the gelatin leaf.
Once the panna cotta has set, carefully pour the cloudberry jelly on top to form a separate layer. Let set once again in the fridge.
Serve with some more cloudberries for a simple pudding or with liquorice meringue and chocolate crumble if you’re looking to impress.