Ingredients
- Pasteurized Eggs – 2 egg whites
- Lingonberry Jam – 200 grams 7oz
- Vanilla Extract – 1/2 tsp
- Salt – a pinch of salt
Instructions
- Separate the egg whites from the yolks (save the yolks for another recipe). Add the egg whites, lingonberry jam, salt, and vanilla extract to a large mixing bowl.
- Using an electric hand mixer, whisk the ingredients in the bowl for around 5-10 minutes, until you achieve an airy, mouse-like consistency, about 4 times as big in volume as the volume of the ingredients you started out with.
- Serve the Trollkrem in a tall glass or bowl and garnish to decorate. Fruits always pair well with this delightful dessert, but we’ve opted for a sprig of mint for its fresh aroma and a welcome dash of grassy green color to complement the candy pink of the mousse.
Recipe Notes
Note that this recipe uses raw egg whites (we recommend pasteurized eggs). However, if you're not comfortable consuming raw egg whites, try other similar Norwegian recipes such as Multekrem (which is a mixture of cloudberries and cream).
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