A magical dessert with a mythical name
Taste of Norway Editor
The first time I heard about trollkrem (troll cream) some years ago, I was mystified. The name seemed more linked to Scandinavian folklore than a traditional Norwegian dessert. (Keep in mind that the trolls I grew up with were not friendly candy-colored creatures that children play with today—they were grotesque and smirking figurines that loomed ominously in my grandparents’ basement.)
The essence of troll cream is unlike anything in the American dessert repertoire. At its simplest, it consists of lingonberries, sugar, and egg whites, which whip up into an ethereal pale pink cloud. Spooning up a bite, one might expect it to be almost the consistency of the finest chocolate mousse, but it’s infinitely lighter. I’d almost relate it to cotton candy, but without the cloying sweetness and sticky quality. With its impossible-to-compare nature, troll cream certainly lives up to its mythical name.
The magic here is in the beating, and using a stand mixer will make quick work of this dessert. A hand mixer will also work but may require a little extra time. Since lingonberries can be hard to find in the United States, the recipe I’m sharing with you today features lingonberry preserves, which are considered a fine substitution for fresh or frozen berries. If you’re lucky enough to live in a place that has rich Scandinavian roots, you might be able to find the preserves at the grocery store, or at least a Scandinavian import store. For many, Ikea might be the closest source.
When it comes to serving troll cream, you can certainly spoon it into bowls and enjoy it simply with a garnish of fresh mint leaves. I prefer a bit of contrast in desserts, and so I’d recommend serving it alongside Norwegian krumkaker or your favorite delicate buttery cookies.
Troll Cream (Trollkrem)
Recipe initially published in Daytona’s Scandinavian food blog, Outside Oslo:
2 egg whites
1⁄8 tsp. freshly ground cardamom
1⁄8 tsp. ground cinnamon
¼ tsp. vaniljesukker or vanilla extract
mint leaves, for garnish
fresh or frozen lingonberries, for garnish (optional)
Add jam and egg whites to a large bowl and beat vigorously until the ingredients have at least quadrupled in size, maybe even more—you’re looking for a pale, fluffy cloud. This should take at least four minutes using a stand mixer, longer if you’re using a hand mixer. Add the cardamom, cinnamon, and vanilla and beat it a moment more to combine. Garnish with mint and lingonberries if using, and serve immediately.
Daytona Strong is The Norwegian American’s Taste of Norway Editor. She writes about her family’s Norwegian heritage through the lens of food at her Scandinavian food blog, www.outside-oslo.com. Find her on Facebook (www.facebook.com/OutsideOslo), Twitter (@daytonastrong), Pinterest (@daytonastrong), and Instagram (@daytonastrong).
This article originally appeared in the August 24, 2018, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.