A recipe from Tom Victor GAUSDAL - Bocuse d'Argent 2005
Catégorie : Dessert
Niveau : Medium
Temps de préparation : 45 minutes
Ingredients for 6 servings
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.