Trollkrem is a favourite at celebrations throughout the year in Norway. Its light and fluffy texture is perfect for long summer days, and its usual berry ingredient, cowberries or tyttebær, is a traditional Christmas flavour. Bilberries, Norwegian wild blueberries, can be used instead as they also have a nice sharp taste.
My recipe contains much less sugar than the regular recipes. Even though cowberries are quite bitter, I find the egg whites are enough to curb the tartness of the berries. I also prefer to use frozen cowberries. I either buy the ones from the store or I pick them fresh and put them in the freezer to be defrosted when I’m making troll cream. The freezing softens the berries and releases the water from the fruit flesh creating a light natural sauce. You can also do this with bilberries. This recipe makes enough for four small servings.
1dl frozen cowberries (defrosted)
1 egg white
1/2 dl sugar
Place all in a bowl and whip until the mixture is thick and fluffy. (Until you are confident that nothing would fall out if you held the bowl upside down over your head.) Serve immediately.