Today’s dessert from RONIA THE ROBBER’S DAUGHTER is the perfect ode to summer. After all, what could be more summery than fresh berries and cream? Ronia often mentions wild blueberries and strawberries during her rambles through Matt’s forest, so when it came time for me to plan this menu, I went hunting for a berry-themed dessert.

I chose a recipe for Swedish krem (cream) and berries I found on The Kitchen Magpie, which ties in beautifully with the book’s Scandinavian setting. Swedish krem is a breeze to make and SO delicious! The cream is rich and just sweet enough, while the berries offer a touch of tartness. I’m definitely making this next time I cook for a crowd. It’s the perfect make-ahead treat for a party!

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Swedish Krem and Berries

“Ronia picked herbs and the kind of green leaves that could be eaten, as Lovis had taught her to do. And by now the wild strawberries were ripe, lying red and plentiful about the fallen trees. Soon the blueberries would be ripe too.”

— Ronia the Robber’s Daughter

 

INGREDIENTS:

• 1/2 cup sour cream
• 1/4 cup sugar
• 1/4 cup plain, whole milk yogurt
• 1/2 tsp vanilla
• 1 Tbsp Amaretto
• 1 cup whipping cream
• 1 cup mixed fresh blueberries and sliced fresh strawberries
• extra blueberries and whole strawberries, for garnish

 

Makes 3 Swedish krems

 

INSTRUCTIONS:

1. In a medium bowl, whisk together everything except the whipping cream and berries. Set aside.
2. In a medium bowl, beat the whipping cream with a hand mixer on medium speed until stiff peaks form. Gently fold the whipped cream into the sour cream mix.
3. In a squat 8 oz glass or jar, layer 1/4 – 1/3 cup cream and 2 – 3 Tbsp berries. Add another layer of cream. Top each glass with a whole strawberry and a few blueberries.
4. Enjoy with your best friend on a bright summer’s day in Matt’s Forest!

   

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Check out my other RONIA THE ROBBER’S DAUGHTER recipes!

Norwegian Rye Bread

Roasted Leg of Lamb

Norwegian Chicken Soup with Dumplings from RONIA THE ROBBER’S DAUGHTER