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A dessert that goes perfectly with Christmas or as a fresh end to the barbecue evening.
3 yolks
2 cups granulated sugar
2 cups whipped cream
2 vanilla pods, scraped out seeds
3 egg whites
150–200 g lingonberries
2 cups granulated sugar
2 cups peeled hazelnuts
Lingonberry
Candied hazelnuts, coarsely chopped
Lingonberry powder
Lingonberry ice cream with Västerbotten cheese® and candied hazelnuts
Caramelize the sugar in a skillet until golden.
Add the nuts and turn around in the caramel.
Pour onto a baking sheet, let cool and chop coarsely.
Beat egg yolks and 1 cup sugar fluffy, set aside.
Whisk the cream with the vanilla seeds.
Beat the egg whites into a hard foam.
Turn finely grated Västerbotten cheese® into the egg whites.
Mix the lingonberries with the remaining sugar and mash together a little lightly (save some whole lingonberries for garnish).
Turn the beaten yolks into the vanilla cream.
Finally, turn the egg white mixture, lingonberries and candied hazelnuts (save a little for garnish) into the cream.
Run the cream in the ice cream maker or freeze in a mold for about 8 hours.
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Passa på! Just nu hittar du Västerbottensost 450g för endast 85kr hos din närmsta ICA Supermarket.
Erbjudandet gäller både online och i butik mellan 13/3 – 19/3
