Frozen Lingonberry & Ginger Biscuit Cream With Balsamic Vinegar Sauce
Recipe: #26820
July 29, 2017
Categories: Desserts, Scandinavian, Christmas, Fathers Day Mothers Day, Vegetarian, Heavy Cream, Butter/Margarine, Kosher Dairy, more
"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."
Ingredients
- FOR SAUCE
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Nutritional
- 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 by Step Method
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
No special items needed.