Lingonberry is a native plant that forms a bush in Scandinavia with edible, red, small fruits and has a far history in Nordic cuisine, which uses them in many dishes, fresh or frozen.
Jam with lingon-lingonberry jam, in the form of canned we knew and loved through the «IKEA», where served escorting the Swedish meatballs and where you can purchase it.
Here it was used as a base to place on it a fluffy mousse mascarpone cheese cream, cool, mild in sweetness thanks to stevia and very light taste.
Yours!
Jam with lingon-lingonberry jam, in the form of canned we knew and loved through the «IKEA», where served escorting the Swedish meatballs and where you can purchase it.
Here it was used as a base to place on it a fluffy mousse mascarpone cheese cream, cool, mild in sweetness thanks to stevia and very light taste.
Yours!
| work: 30′ | time: 4h:30′ | very easy: |
Ingredients (4 servings)
|
Soak gelatin sheets in cold water 7'-8′. |
In metal bowl, on a bain marie, add the mascarpone cheese and milk and let it warm up well, homogenized, stirring almost constantly. |
Add the soaked gelatin sheets well drained. Mix well and allow the mixture to warm very well. Remove from heat and let cool to come to room temperature. |
Beat the cold sour cream, along with stevia or sugar, stiff whipped cream. Mix the whipped cream in the cream cheese that will have cooled. Stir to homogenize. |
Fill the ramekins and refrigerate for 3-4 hours. Serve spreading a little saucer lingonberry jam, a thin knife blade pass around the cream and invert the ramekins to drop the cream onto the jam. On top decorate with a little jam and grated biscuit. |
