Hjortronparfait

Hjortron — the cloudberry — is Sweden's most prized wild berry, harvested from the Arctic bogs of Lapland and Norrland for just a few weeks in late summer. Its tart, complex flavour, somewhere between apricot and raspberry, is irreplaceable. This frozen parfait (parfait is the traditional Scandinavian frozen cream dessert, denser than ice cream) showcases the cloudberry in the simplest form — suspended in whipped cream and Italian meringue — and is considered a special-occasion centrepiece throughout northern Sweden.

Serves: 8

Ingredients

• 300g (10.5 oz) cloudberries (fresh, or frozen and thawed — hjortronsylt jam can partially substitute)
• 80g (1/3 cup) caster sugar, divided
• 1 tbsp (15ml) lemon juice
• 3 large egg whites
• 100g (1/2 cup) caster sugar (for meringue syrup)
• 60ml (1/4 cup) water
• 400ml (1.75 cups) double (heavy) cream, cold
• 1 tsp vanilla extract

Instructions

1. Line a 900g (2 lb) loaf tin with two layers of cling film, leaving generous overhang on all sides.

2. Gently warm cloudberries with 80g sugar and lemon juice in a small saucepan over medium-low heat for 4-5 minutes until berries just release their juice. Do not overcook. Cool completely, then roughly mash — leave some texture. Reserve 3 tbsp for swirling.

3. Make Italian meringue: combine 100g sugar and water in a small saucepan; heat to 118°C (245°F) on a sugar thermometer. Meanwhile beat egg whites to soft peaks in a stand mixer. Pour hot syrup in a thin stream onto the whites while beating on high; continue beating 6-8 minutes until thick, glossy, and cooled to room temperature.

4. In a separate bowl, whip cream and vanilla to soft peaks.

5. Fold the cooled cloudberry mixture into the whipped cream gently. Then fold in the Italian meringue in two additions, keeping as much volume as possible.

6. Pour half the mixture into the prepared tin. Drizzle the reserved cloudberry purée over the surface and lightly swirl with a knife. Add remaining mixture and smooth the top.

7. Fold the cling film over the top and freeze at least 6 hours, preferably overnight.

8. To serve, unmould onto a chilled serving plate, remove cling film, and slice with a hot knife. Serve immediately with extra cloudberry jam.

Cook's Notes: Cloudberries are highly seasonal and expensive outside Scandinavia — look for them frozen at Scandinavian specialty shops. Cloudberry jam (hjortronsylt) sold by IKEA is an accessible substitute for half the fruit. The parfait keeps frozen for up to 1 week.