Modern Nordic Clafoutis with Cloudberries and Cardamom

Takes N/A minutes | Serves 6 |

This modern Nordic twist on the classic French clafoutis combines the rich culinary traditions of France and Scandinavia. Inspired by my grandmother's recipes, this dessert features the unique flavors of cloudberries and cardamom, bringing a touch of Norway to a beloved French classic. The clafoutis, originally from the Limousin region of France, is a custard-like dessert traditionally made with cherries. In this innovative version, we explore the tartness of cloudberries, a prized Nordic berry, and the warmth of cardamom, offering a delightful and unexpected flavor profile.

Ingredients

2 cups cloudberries (or lingonberries)

3 pieces large eggs

1 cup whole milk

1 half cup heavy cream

2 third cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cardamom

1 quarter teaspoon salt

1 half cup all-purpose flour

1 optional Powdered sugar for dusting

Steps

Preparing the Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or a cast-iron skillet.
In a large mixing bowl, whisk together the eggs, milk, and heavy cream until well combined.
Add the sugar, vanilla extract, ground cardamom, and salt to the egg mixture. Whisk until the sugar dissolves.
Gradually sift in the flour, whisking continuously to avoid lumps, until you have a smooth batter.

Baking the Clafoutis

Arrange the cloudberries evenly in the prepared baking dish. Pour the batter over the berries, ensuring they are evenly distributed.
Bake for 35-40 minutes or until the clafoutis is golden brown and set, with a slight jiggle in the center.
Allow it to cool slightly before dusting with powdered sugar.

Plating and Presentation

Serve the clafoutis warm or at room temperature, garnished with a sprig of mint and a dollop of whipped cream or crème fraîche. Use a rustic wooden board or a Scandinavian-inspired ceramic plate for an authentic Nordic presentation.

Nutritional Information

0 calories per serving