July 29, 2017
Desserts, Fancy/Entertaining, Dairy,
Scandinavian, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Refrigerator, Stove Top, Vegetarian, Heavy Cream, Butter/Margarine, Kosher Dairy more
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"This frozen cream dessert is from a selection of festive recipes from Miisa Mink at the Nordic Bakery. Lingonberry jam is available at my local grocery. But if you can't find it - you can order from Amazon and it's available at Ikea stores. Time does not include freezing time."
To make the cream, place sugar, water and egg yolks into a pan and bring to boil. Keep mixing well until sauce thickens. Remove from heat and set aside to cool. Add lingonberry jam and refrigerate until it cools.
Whip the cream until stiff but not grainy (overwhipped). Stir vanilla into the lingonberry mixture. Fold whipped cream and crushed ginger biscuits into the lingonberry sauce.
Pour the mixture into six individual ramekins or one round pie tin and place into a freezer for a minimum of 2 hours or over night. Take the frozen cream out of the freezer 15 minutes before serving.
Place all sauce ingredients into a saucepan and slowly bring to boil. Simmer for 20 – 25 minutes mixing occasionally. Remove from the heat when sauce thickens.
Pour hot sauce over the cold lingonberry and ginger biscuit cream and garnish with more ginger biscuits (gingersnaps). Serve immediately.
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