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.