Lingonberry Mousse (Trollkrem)
A light and airy lingonberry mousse made with lingonberries, sour cream (or yogurt or skyr), whipped cream and stabilized with a little gelatin. A delicious and impressive make-ahead dessert for any occasion!
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup cold water
- 1 packet unflavored gelatin ((2 1/2 teaspoons))
- ¾ cup granulated sugar
- Pinch of salt
- 1 ½ cups frozen lingonberries (plus additional berries for serving (see note below if using lingonberry jam))
- ½ teaspoon vanilla
- 1 cup sour cream, full-fat skyr or Greek yogurt
- 1 cup heavy whipping cream
Instructions
- 1
Place water in a medium saucepan and sprinkle gelatin over the top. Let sit for 10 minutes. Add sugar and salt. Heat mixture over medium, stirring frequently, until the sugar dissolves. Add lingonberries and remove from heat. Transfer mixture to a blender and puree until smooth.
- 2
Whisk lingonberry mixture with vanilla and sour cream (or greek yogurt or skyr) in a large bowl until fully combined. Set aside. Whip cream to medium peaks in a mixer. Gently whisk cream into lingonberry mixture until fully combined.
- 3
Pour mousse into individual serving cups and chill at least two hours. Serve, garnished with lingonberries.