If you follow Outside Oslo on Facebook or Instagram, then you probably know I’ve been planning to tell you about trollkrem, a traditional Norwegian dessert that translates to troll cream. Perhaps the best explanation that I can come up with about the name is the dessert’s almost-mythical properties.
Consisting of a mere two ingredients that barely form a pool in the bottom of a mixing bowl, the dessert transforms in a matter of minutes to a silky, creamy cloud. Egg whites mingle with lingonberry preserves as the mixer rapidly whisks them together, fluffing up the egg whites with air. The result is a featherweight pale pink puff.
One of the things I love about having a Facebook page for Outside Oslo is the additional communication it fosters about Scandinavian food. When I made my first batch of troll cream, I was unsure that I was getting the whole picture as I opened book after book and searched the internet to try to find out the proper uses for it. With a texture and consistency far too ethereal for the dessert to stand on its own, it seemed to need a base, something to act as a foundation. I turned to you on Facebook and discovered not only a range of uses for trollkrem, but also how enthusiastic many of you are about Norwegian food. And that made me very, very happy.
From you I learned to put trollkrem in krumkaker (pictured here)–perhaps in the shape of cups rather than cones–and garnish it with mint. You also suggested filling sandbakkelse with trollkrem or using it to top pancakes. Growing up in a Norwegian-American family, krumkaker were always part of the holiday cookie trays, but we always ate them plain. Filled with trollkrem, the delicate cookies require just as much care in eating so that they don’t crumble all over, but the experience is much different, more akin to eating an ice cream cone. I’m still trying to find the perfect krumkaker recipe to share with you here, and when I do I’ll also try making them in the shape of cups, which cookbook author Astrid Karlsen Scott recommends.
If you don’t already follow Outside Oslo, I hope you’ll take a moment to do so today and join the conversation about Scandinavian food. You can subscribe via email or RSS, plus follow the blog on Facebook, Twitter, Pinterest, and Instagram. In the meantime, here’s a recipe for trollkrem.
Troll Cream (Trollkrem)
This particular technique is adapted from Authentic Norwegian Cooking by Astrid Karlsen Scott. If you have access to fresh lingonberries, you can use those instead of the preserves, adding some sugar to the recipe. If you’re concerned about raw egg whites, apparently it can be made with meringue powder as well, according to The Everything Nordic Cookbook, which has such a recipe. Scott suggests serving this in a crystal dessert bowl garnished with fresh lingonberries and mint leaves or in krumkakeskåler–krumkaker in the shape of cups.
2 egg whites
1/4 cup lingonberry preserves
Place the egg whites and lingonberry preserves in the bowl of a stand mixer and beat at high speed until the ingredients expand, quadrupling their volume. This should take about 8 to 10 minutes.