Description
This Norwegian Cream recipe is wonderfully simple, requiring only three basic ingredients. A luscious combination of double cream, natural yogurt, and dark muscovado sugar creates a rich and indulgent dessert that’s perfect for any occasion.
Ingredients
Scale
300 ml double cream (heavy cream)
- 300 ml double cream (heavy cream)
300 g natural yoghurt
- 300 g natural yoghurt
50 g dark muscovado sugar
- 50 g dark muscovado sugar
Instructions
- In a large bowl, whip the cream until you get firm peaks, but be careful not to over whip. I use electric beaters for this, but you can use a hand whisk. It just takes longer. – 300 ml double cream (heavy cream)
- Stir the yoghurt into the cream until it’s thoroughly incorporated. – 300 g natural yoghurt
- Scrape the mixture into an attractive serving bowl and level the top. – 50 g dark muscovado sugar
- Sprinkle the sugar over the top of the mix and place in the fridge for an hour, by which time the sugar should have melted. If not, pop it back in the fridge for a further thirty minutes or more. The longer you leave it, the more the sugar will dissolve. – 50 g dark muscovado sugar
- Serve with fresh berries, other fresh fruit or a fruit salad. It’s especially good with raspberries, strawberries or juicy ripe peaches.
Notes
- Serve cold from the fridge or bring it up to room temperature first. Either way it’s hard to resist.
- You’ll find additional tips and info about this recipe in the main body of the post.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Whipping, Mixing
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 20mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg
Keywords: Norwegian Cream, Dessert, Easy Recipe, 3-Ingredient Dessert
