Cloudberry mousse

Cloudberry mousse

  • 1 egg
  • 7.5 cl sugar
  • 1½ gelatine sheets (225x70 mm)
  • 5 cl whipping cream (approx. 35% fat)
  • 1 dl cloudberry purée (strained)
  • 3.5 dl cloudberries
  • 100 g sugar
  • 1 tbs cloudberry liqueur

Pass the cloudberries through a fine sieve or use a hand-held blender to process them into a smooth sauce. Mix in the sugar and thin the syryp to a suitable consistency with the cloudberry liqueur to make 2 dl of sauce.

Separate the egg white from the yolk, and beat the yolk together with the sugar into a froth. Whip the cream and beat the egg white into a froth. Fold half of the cloudberry syrup into the creamed egg yolk. Soak the gelatine, squeeze it dry, dissolve it in boiling water and add it to the creamed egg yolk. Then gently fold in the whipped cream and beaten egg white. Allow the mixture to set in the refrigerator for about 3 hours. Pipe the mixture into cylinders made from tuille pastry and garnish with cloudberry sauce and fresh cloudberries.


  • 1 egg white
  • 35 g icing sugar
  • 34 g flour
  • 20 g melted unsalted butter

Cream the egg white and the icing sugar. Fold in the flour. Add the melted butter and mix to an even dough. Cover the dough and place it in the refrigerator for about half an hour. Heat the oven to 200 ˚C and either grease two oven trays or use silicon pastry mats. Use a mould to cut the pastry into the desired shape to make the cylinders and bake them in the oven for 5-8 minutes until the biscuits take on an attractive colour. Use a spatula to lift off the biscuits carefully and bend them into cylinders while still hot.

This will make about 15 biscuits depending their shape and size.

The dough will keep in a refrigerator for 3-4 days.

This recipe is owned by The Art Foundation Merita / Photographer: Katja Hagelstam

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