Troll cream was a magical part of our New Year's Eve celebration. To us youngsters, it was truly wizardry because the volume expanded as we stirred. And we did not mind sitting and stirring as long as we had a good book in our hands.
Today, of course, we use electric mixers to make the magical troll cream. You may substitute cranberries for the lingonberries, but be sure they are very ripe, and adjust sugar accordingly.
2 cups (5 dl) lingonberries, or
1/2 cup (1 1/4 dl) lingonberry jam
2/3 cup (1 1/2 dl) sugar
2 egg whites, from large eggs
Wash berries and remove all unripe berries and foreign objects. Combine all ingredients in a mixing bowl and beat until the volumes quadruples. about 15 minutes. If you are using lingonberry jam, omit sugar. Serve in a crystal dessert bowl sprinkled with a few lingonberries. If available, add a few mint leaves. Cookies are a great accompaniment, or serve in Crisp Wafer Cups (Krumkakeskåler). Serves 8
A different kind of troll cream combining the lingonberries with currants and strawberries, and topping it off with vanilla sauce.
1 1/2 cups (3-4 dl) lingonberries or
1 cup (2 1/2 dl) red currant plus 1/2 cup (1 1/4 dl) strawberries or raspberries
1 cup (2 1/2 dl) sugar
2 egg whites
Serve with Vanilla Sauce.
1 1/2 cups (3 1/2 dl) milk
1 1/2 tbsp. sugar
1 egg, large
1/2 tbsp. potato flour
1 1/2 tsp. vanilla sugar
In a heavy sauce pan combine milk, sugar, egg, and potato flour While stirring,
bring to the boiling point over medium hear. It must not boil. Remove from heat.
Stir the sauce from time to time as it coos. Serve chilled. Makes 1 3/4 cup.