Swe-Dishes: ToStockholm’s Lingonberry Panna CottaMarch 20, 2018
Winter finally is coming to an end, and with warm weather on the horizon, we thought it was a fitting time to share a recipe for an easy, classy dessert with a Swedish twist from Jessica Dölling Gripberg, founder of personal tour company ToStockholm: lingonberry panna cotta.
While panna cotta is an Italian dessert through and through, lingonberries very much are Swedish and when boiled down with a little liqueur, serve as the perfect topper for this simple soft custard.
7 oz. whipping cream
7 oz. milk
1/3 c. sugar
Half a vanilla pod
2 pinches of cardamom
3 gelatin leaves, soaked
1/3 c. vanilla yogurt
Lingonberry and liqueur jam
Rounded 3/4 c. lingonberries, frozen or fresh
3.5 oz. of orange liqueur
1/4 c. sugar
- Bring cream, milk, sugar, vanilla and cardamom to a boil.
- Squeeze out the gelatin leaves and add them when the liquid has cooled somewhat.
- Remove the vanilla pod and stir in the vanilla yogurt.
- Pour the cream mixture into open stemmed glasses and allow to solidify in the refrigerator for about 2 hours.
- Mix lingonberries, liqueur and sugar in a saucepan. Cook until thickened and berries are slightly crushed.
- When the Panna cotta is ready to serve, top with the lingonberry jam, dust with icing sugar and garnish with a lingonberry twig.
Jessica Dölling Gripberg lives on the island of Lidingö, just outside Stockholm and is a certified Stockholm guide, running her own business ToStockholm AB. Her company works with tourists, expats, newcomers and diplomats, introducing them to Swedish culture, ways and traditions – helping them feel at home in Sweden.
Some events also take place in her kitchen where “Semlor & Kanelbullar” are baked, many a “Köttbulle” have been rolled and different “Sillar” have been tasted together with an occasional “Snaps” and singing. Once a year, as tour director for Brekke Tours & Travel, she guides Americans showing them “Captivating Scandinavia!”