Cloudberry parfait


Cloud parfait on a hazelnut base and served with a cloudberry coulis

This is a gorgeous dessert for a special occasion and has been adapted from a recipe by Carl Jan Granqvist, probably Sweden's most famous culinary authority. (To read an interview with Carl Jan Granqvist click here.)

Although the parfaits take a little time to make, they can be prepared a day or two in advance and assembled at the last moment. You need some hjortronsylt (cloudberry jam) for this recipe, but it is fairly easy to obtain from IKEA, specialist stores or online. John Duxbury




• Although this recipe makes 8 portions the parfaits keep well in the freezer, so I never bother making less.

A bottle of cloudberry liqueur

• Cloudberry liqueur can be bought from specialist stores or online, search for "lapponia cloudberry liqueur". It can be omitted if you can't get any, but it is also a nice drink to serve with the parfaits.

A box of frozen cloudberries

• Occasionally frozen cloudberries are available from online suppliers and they can be used to make an excellent garnish in place of the jam. (Although they may defrost in transit, it is fine to refreeze them.)

Cloudberry parfait garnished with sweetened cloudberries

• To make a garnish using cloudberries, add about a teaspoon of caster (superfine) sugar for every tablespoon of berries and stir thoroughly. (Cloudberries are a little bitter on their own.)
• If you are short of time, you can serve the parfaits without the nut bases!
• To make it easy to remove the parfaits from their moulds, sit them in 2 cm (¾") of hot water for 30 seconds.



4   egg yolks (note: one egg white is required for the biscuit bases)
120 g (½ cup) hjortronsylt
4 tbsp   cloudberry liqueur, optional
50 g (3½ tbsp) caster (superfine) sugar
300 ml (1¼ cups) whipping cream (heavy whipping cream)

Nut bases

25 g (1¾ tbsp) butter
25 g (1 oz) blanched hazelnuts
25 g (1 oz) blanched almonds
12 g (1½ tbsp) plain (all-purpose) flour
80 g (6 tbsp) caster (superfine) sugar
1   egg white


8 tsp   hjortronsylt
60 g (4 tbsp) hjortonsylt, sieved to make a coulis



1. Line 8 ramekins with clingfilm (food wrap), bring a small saucepan of water to the boil and half fill a largish bowl with ice ready for step 3.

Whipping the eggs yolks and sugar over a pan of boiling water

2. Place the egg yolks and sugar in a small bowl. Sit the bowl over the boiling water and beat vigorously with an electric whisk on full power for 2 minutes.

3. Remove the bowl and immediately sit it on top of the ice. Continue whisking on full power for 3 minutes. Leave the bowl sitting on the ice whilst you sieve the jam and whip the cream.

Cloudberry jam being sieved

4. Sieve the hjortronsylt and then add the liqueur (optional). Fold into the egg mixture.

5. Whip the cream until it is soft, but leaving a trail. Fold the egg mixture into the cream, ensuring that it is thoroughly blended.

6. Divide the mixture between the ramekins and place them in the freezer for at least 3 hours.

Nut bases

7. Line a large baking tray with baking parchment and pre-heat an oven to 200°C (400°F, gas 6, fan 175°C).

8. Gently melt the butter for the nut bases and then set aside.

9. Blitz the nuts in a food processor or grinder until thoroughly ground. Mix with the flour and sugar.

10. Whisk the egg white a little and then blend with the melted butter. Add to the nut mixture and mix thoroughly to make an even batter.

Biscuit bases for cloudberry parfaits

11. Spoon the mixture on to two greased baking sheets, creating 8 even piles and leaving room for the mixture to spread when it is baked.

Baked biscuit bases for cloudberry parfaits

12. Bake until the biscuits are golden brown in the middle and dark brown at the edges, about 10 minutes, and then transfer them to a cooling rack.

Trimmed biscuit bases for cloudberry parfaits

13. After a minute or so, trim the nut bases with a sharp knife to match the size of the ramekins.


Cloudberry parfait garnished with cloudberry coulis

14. Place a biscuit in the middle of a plate, top with a parfait, add a teaspoon of cloudberry jam (or some sweetened cloudberries) and then drizzle the coulis around the parfait.


printer copy sb  printer version.pdf

Phone and tablet h32 phone & tablet version.pdf

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