Delicious and truly inspirational with the meringue tuiles. Also I had never heard about cloudberries. Not sure they’re available here in France but we have plenty of very decent berries to try this with. Any tips on spreading the meringue thin before drying? Let me just politely point out that, as meringue is highly hygroscopic (it absorbs water from the air), it would be a recipe for disaster to keep it unprotected if you live in a humid climate. Has to be kept in a sealed box IMHO and don’t expect it to last for too long in storage (won’t anyway as it’s so delicious). Again, thanks for the recipe and the inspiration.
Thank you very much. The only advice I have is to use an offset palate knife and be patient. Also worth remembering that if your sheets end up a bit thick then I don't think anyone will complain. Also, we have had a very humid kitchen this summer at times but my meringue has kept perfectly crisp this week in my metal containers. I have made sure to keep them wrapped in plastic and had a lid on top and they've kept really well. Thanks or reading!!
I was lucky enough to have a client fly me to Helsinki in July 2019. Cloudberries we’re a regular restaurant feature, and I bought a jar of the jam to snack on with those deep dark rye crackers in my hotel. Unforgettable. Thanks for this beautiful recipe 🙏
When I went to Iceland back in 2015, I fell in love with skyr. It had the thickness and texture I’d always wanted from yogurt, but never found in the US. I was glad when a couple of years later, I started to see skyr pop up in shelves in the states. My favorite flavor is cloudberry and I loved reading about a different way to consume it other than skyr 😂
I really want to go to Iceland. Hopefully some time once my kids are old enough to enjoy it. I'll have to see if i can find cloudberry skyr here in Finland. It's such an interesting flavour. Thanks for the lovely comment, Starbie! And thanks for reading.
What a delicious sounding dessert. I would have to use blackberries or raspberries. I still think that would work successfully with the three core elements of the dish.
Great tip about beating egg whites, I'll be doing that in future.
Well, I always appreciate this in recipes because it means I don't need to 1) throw away or 2) put random egg whites in the freezer.
But in this case it does mean you'll have a fair bit of meringue left over for future use. But it keeps so well and for so long I figured that was a good choice for the recipe.
100%! I last tested the recipe on Saturday. I've had the meringue in a container since then and it's still just as crisp and lovely. Thanks for the kind words about that one!
We call them bakeapples here in Newfoundland! (No idea where that came from, but there you have it.) Definitely an acquired taste, but really nice if you puree them, sieve out the seeds, and mix with a homemade vanilla ice cream base before churning. Nice way to start for beginners. :)
Well, just to be clear, you're calculation of 225g includes all the bavarois sugar and all the meringue sugar. But like I say in recipe, you'll have plenty leftovers from that meringue. So it works out more like 125g sugar max for 4 people. Thanks for the comment though.
You know, I think I need to treat myself to lakka liqueur this Christmas, Ive never tried it. As for freeze-dried. I'd definitely start by seeing how well they rehydrate in a little water. But you can also do fun things with freeze dried that you couldn't with fresh/frozen. You could blitz some of them into a powder and sprinkle over the meringue before cooking it, for example. I bet that would taste great and give a lovely colour.
Cream, tart fruit, meringue. A dessert right up my alley. It reminds me of one I had a few years ago in Milano, which was barely sweetened whipped cream and rhubarb purée topped with meringue shards and crumbles of rhubarb granita. Heaven. On the subject of age differences: have you ever seen the movie Harold and Maude? LOL
I’ve long been curious about cloudberries and your description is perfect. Pairing them with coffee and cream is intriguing…and turning that into bavarois and meringue is genius! I’ve wanted to make a bavarois for a long time but must admit I’m daunted. Since you presented me with a coffee version I must try your recipe! And I’ll have visions of Helen in my head.
It's very fun to make. It requires time and a few stages but it is a very pleasant process. And the result is lovely as you'd expect from a French classic. And as for the flavour pairing here, it is just spot on. Absolutely lovely.
It's curious but in my research for my Substack I discovered that bavarois is a very old dessert and in some really pretty early cookbooks. I'll have to deep dive and do a post on it, see how they made them back then.
Brilliant, thanks! Sadly I don't think there's any way we can get a hold of cloudberries, but we'll give it a whirl with blackberries.
I think blackberries will make a great substitution.
Delicious and truly inspirational with the meringue tuiles. Also I had never heard about cloudberries. Not sure they’re available here in France but we have plenty of very decent berries to try this with. Any tips on spreading the meringue thin before drying? Let me just politely point out that, as meringue is highly hygroscopic (it absorbs water from the air), it would be a recipe for disaster to keep it unprotected if you live in a humid climate. Has to be kept in a sealed box IMHO and don’t expect it to last for too long in storage (won’t anyway as it’s so delicious). Again, thanks for the recipe and the inspiration.
Thank you very much. The only advice I have is to use an offset palate knife and be patient. Also worth remembering that if your sheets end up a bit thick then I don't think anyone will complain. Also, we have had a very humid kitchen this summer at times but my meringue has kept perfectly crisp this week in my metal containers. I have made sure to keep them wrapped in plastic and had a lid on top and they've kept really well. Thanks or reading!!
*thanks for reading I mean. 😁
I was lucky enough to have a client fly me to Helsinki in July 2019. Cloudberries we’re a regular restaurant feature, and I bought a jar of the jam to snack on with those deep dark rye crackers in my hotel. Unforgettable. Thanks for this beautiful recipe 🙏
You're welcome!!
When I went to Iceland back in 2015, I fell in love with skyr. It had the thickness and texture I’d always wanted from yogurt, but never found in the US. I was glad when a couple of years later, I started to see skyr pop up in shelves in the states. My favorite flavor is cloudberry and I loved reading about a different way to consume it other than skyr 😂
I really want to go to Iceland. Hopefully some time once my kids are old enough to enjoy it. I'll have to see if i can find cloudberry skyr here in Finland. It's such an interesting flavour. Thanks for the lovely comment, Starbie! And thanks for reading.
What a delicious sounding dessert. I would have to use blackberries or raspberries. I still think that would work successfully with the three core elements of the dish.
Great tip about beating egg whites, I'll be doing that in future.
Thanks, Caz! Blackberries are definitely my suggestion as well if cloudberries aren't available. Thanks for reading.
I love that you use both the same amount of egg yolks and whites in the two different elements of this recipe. Bless you!
Well, I always appreciate this in recipes because it means I don't need to 1) throw away or 2) put random egg whites in the freezer.
But in this case it does mean you'll have a fair bit of meringue left over for future use. But it keeps so well and for so long I figured that was a good choice for the recipe.
perfect! Plus I can image those meringue shards going nicely with about anything for dessert- tarte, ice cream, cake...
100%! I last tested the recipe on Saturday. I've had the meringue in a container since then and it's still just as crisp and lovely. Thanks for the kind words about that one!
Marvellous, thank you
Really appreciate that, Mark. Thanks for reading.
We call them bakeapples here in Newfoundland! (No idea where that came from, but there you have it.) Definitely an acquired taste, but really nice if you puree them, sieve out the seeds, and mix with a homemade vanilla ice cream base before churning. Nice way to start for beginners. :)
Sounds awesome. I thought about sieving them for this recipe but I've started to quite like the chew of them. 😊
Yeah, sometimes you need the crunch!
225g of sugar for 4 people. That's a lot. Just saying.
If this fruit was tasty, you wouldn't have to add that much sugar.
No thanks. 😄
Well, just to be clear, you're calculation of 225g includes all the bavarois sugar and all the meringue sugar. But like I say in recipe, you'll have plenty leftovers from that meringue. So it works out more like 125g sugar max for 4 people. Thanks for the comment though.
My kingdom for a plate of this.
(I can’t find cloudberries here in Seattle--can’t even buy a bottle of Lakka liqueur, which I deeply wish for.)
I think that freeze-dried cloudberries are something we could get. I wonder what a gentleman such as yourself would do with those.
You know, I think I need to treat myself to lakka liqueur this Christmas, Ive never tried it. As for freeze-dried. I'd definitely start by seeing how well they rehydrate in a little water. But you can also do fun things with freeze dried that you couldn't with fresh/frozen. You could blitz some of them into a powder and sprinkle over the meringue before cooking it, for example. I bet that would taste great and give a lovely colour.
Cloudberries were a must have on my fruit platters, i love the taste and the way they looked made a great color contrast.
The extra ones we used to turn them into jam with roasted jalapeños and pinch of maple. It was lovely for cheese platters.
Now that sounds like a jam I'd like to try. Very different. Whereabouts are you based? I know cloudberries aren't available everywhere in the world.
Canada, luckily they grow here
I had to pester my supplier to find me cloudberries with the stem still attached because it made the presentation soooo much better.
How delightful and unusual! Fine writing too!
Unusual is definitely an adjective I'm happy with. Thanks, Christy! Really appreciate it.
Cream, tart fruit, meringue. A dessert right up my alley. It reminds me of one I had a few years ago in Milano, which was barely sweetened whipped cream and rhubarb purée topped with meringue shards and crumbles of rhubarb granita. Heaven. On the subject of age differences: have you ever seen the movie Harold and Maude? LOL
Haha... I'll look it up. 😉
I’ve long been curious about cloudberries and your description is perfect. Pairing them with coffee and cream is intriguing…and turning that into bavarois and meringue is genius! I’ve wanted to make a bavarois for a long time but must admit I’m daunted. Since you presented me with a coffee version I must try your recipe! And I’ll have visions of Helen in my head.
It's very fun to make. It requires time and a few stages but it is a very pleasant process. And the result is lovely as you'd expect from a French classic. And as for the flavour pairing here, it is just spot on. Absolutely lovely.
It's curious but in my research for my Substack I discovered that bavarois is a very old dessert and in some really pretty early cookbooks. I'll have to deep dive and do a post on it, see how they made them back then.
Can't wait to read it!!
You're so kind. Thanks for this. Hope you get the chance to try them one day. They are really lovely.
Ooh, i hope so. They do certainly grow in parts of Canada.