Frozen cloudberry soufflé

Ingredients for 6 servings

  • 200 ml cloudberries 
  • 4 tablespoons sugar
  • 3 egg yolks
  • 4 tablespoons cream
  • 4 tablespoons sugar
  • 200 ml cream (35% fat)


Blend the cloudberries with the sugar and then press through a sieve.


Gently heat the egg yolks, sugar and cream in a small saucepan.


Whisk this mixture until it almost comes to the boil. Put the saucepan in a bowl of iced water, continue to whisk until cool.


Add the cloudberries purée (keep four tablespoons for the service).


Whisk the cream to obtain a very light consistency. Fold into the cloudberries mixture.


Pour into ramekins lined with greaseproof paper that comes up 3 cm above the edge.


Place in the freezer for at least six hours.


Serve with the remaining cloudberries purée and a few small biscuits. 

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