Lingonberry Caramel Dessert – Puolukkainen karamelliherkku

photo (52)I thought I would give you the recipe that is one of my guaranteed desserts when guests arrive! I love to introduce Finnish tastiness particularly the flavours from Finnish forests to anyone visiting our household. Usually this means forest blueberries, lingonberries or cloudberries. Lingonberry is a difficult one as it is so bitter that it needs something extremely sweet to go with it! It is also an interesting berry as it can be stored in its own bitterness for a long time and it does not go off. Lingonberries stay well for weeks in the pot in the fridge!

This lingonberry dessert is easy and quick but very delicious. When we had my dear Aussie husband’s friends over they just ate more and more of this heavenly combination. If you cannot get lingonberries to your hands you can prepare the same kind of dessert with fresh cranberries (or even with sea buckthorn) as they have the same kind of bitterness in them.

The picture above has been taken whenI served this lovely dessert with home made Anzac biscuits but my absolutely favourite combination with it is gingerbread biscuits. The christmas biscuits give a nice winter touch so I recommend to use those instead of oat biscuits.

4-5 portions:

1 can of condensed milk

1 pot ( 2dl =1 cup) of double cream (or soy cream)

1dl (1/2 cup) greek yoghurt (or soy yoghurt). You can use more depending how yoghurty you want the result to be.

1 tsp vanilla sugar

3-4 tbsp sugar

gingerbread biscuits

lingonberries

1. Preparation well beforehand (can be done on the previous day): Boil the sealed can of condensed milk for 2h under the water in a big saucepan. Add water if needed. Open the can carefully, pour the sauce to a bowl and let the caramel cool down.

2. Whip the cream and mix it with greek yoghurt, vanilla sugar and sugar.

3.  Build the desserts: Crush the biscuits and add them to the bottom of the bowl, pour caramel sauce on top, add some lingonberries and cream mix on top and sprinkle some extra biscuits on top. You can also crush some dark chocolate for variation.

Yum! Healthy and good!

Mainokset

Prunes in Meringuecream -Toast for Finnish White Winter

This is one of my favourites of wintertime desserts. It gives the flavour of Finnish Christmas cookies combined with punch prunes, white snowflakelike meringue and fresh youghurtcream.

2 dl prunes

1dl punch

1 dl water

Cream:

1 1/2 dl of cream

1 jar (150g) Bulgarian youghurt (thick sour natural youghurt)

(2-3 tbsp lemon juice)

christmas cookies

Meringue:

1 egg white

1/2 dl white sugar

1/2 tbsp lemon juice

Make meringue well beforehand (or buy it ready). Whisk the egg white, sugar and lemon juice. Place it on a baking tray. If you cook it by yourself remember to bake it for a long time in low temperature, approximately 100c degrees.

This dessert is served individually in cups.

Cut the prunes into small cubes. Put the prunes, punch, water and lemon juice into a sauce pan, cook for 5 min until the prunes turn soft. Let it cool for a while. Whip the cream and mix it with the youghurt and lemon juice. Crush the christmas cookies and put them in the bottom of the cup. Make layers by using crushed cookies, prunemixture and creamyoghurt. On the top of the dessert sprinkle some crushed meringues.

This dessert is not too sweet, but such a lovely wintertime surprise for dessert!