Lakkahillo Ja Kerma Panna Cotta (cloudberries And Cream Panna Cotta)

Lakkahillo ja kerma Panna Cotta, or Cloudberries and Cream Panna Cotta, is a traditional dessert from Sami cuisine that combines the tartness of cloudberries with the richness of cream in a silky smooth and indulgent treat.

Lakkahillo Ja Kerma Panna Cotta (cloudberries And Cream Panna Cotta)

Ingredients

  • 1 cup cloudberries
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 1/2 cup milk
  • 2 teaspoons gelatin
  • 1 teaspoon vanilla extract

Instructions

  1. In a saucepan, combine the cloudberries and sugar. Cook over medium heat until the sugar is dissolved and the berries release their juices. Remove from heat and let it cool.
  2. In a separate saucepan, heat the heavy cream and milk over medium heat. Sprinkle the gelatin over the mixture and let it sit for 5 minutes.
  3. Stir the cream mixture over low heat until the gelatin is completely dissolved. Remove from heat and stir in the vanilla extract.
  4. Divide the cloudberry compote among 4 serving glasses. Pour the cream mixture over the compote. Refrigerate for at least 4 hours or until set.
  5. Serve the panna cotta chilled, topped with fresh cloudberries if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
4 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Fat
20g
Protein
5g

Supplies

Saucepan Serving glasses

Tools

Whisk Spatula

Serving suggestions

Serve the Lakkahillo ja kerma Panna Cotta with a drizzle of honey and a sprinkle of crushed nuts for added texture and flavor.

Tips & tricks

For a vegan version, you can substitute the heavy cream and milk with coconut milk and use agar-agar instead of gelatin.

Cost

$15