Frozen Lingonberry & Ginger Biscuit Cream With Balsamic Vinegar Sauce

Prep Time
Cook Time
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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."

Original recipe yields 6 servings


  • Serving Size: 1 (224.1 g)
  • Calories 731.3
  • Total Fat - 43.7 g
  • Saturated Fat - 17.9 g
  • Cholesterol - 946.9 mg
  • Sodium - 276.6 mg
  • Total Carbohydrate - 66.2 g
  • Dietary Fiber - 1.2 g
  • Sugars - 45.9 g
  • Protein - 17.6 g
  • Calcium - 154.7 mg
  • Iron - 3.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.5 mg

Step 1

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.

Step 2

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.

Step 3

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.

To make the sauce:

Step 4

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.

Step 5

Pour hot sauce over the cold lingonberry and ginger biscuit cream and garnish with more ginger biscuits (gingersnaps). Serve immediately.

Tips & Variations

No special items needed.