Swedish Cloudberry Mess

[nverland]

Swedish Cloudberry Mess
Servings: 4

Ingredients

handful of flaked/ slivered almonds
400 ml/14 oz. good quality vanilla ice cream
150 ml/2⁄3 cup whipping/heavy cream
1 teaspoon icing/confectioners’ sugar
3 drops vanilla extract
4 generous tablespoons cloudberry/bakeapple jam/jelly
4 store-bought meringue nests lightly crushed

Instructions

Lightly toast the flaked/slivered almonds in a dry frying pan/skillet until golden. Stir them often and take care not to burn them. Set aside until needed.
Remove the ice cream from the freezer at this point so that it is easily scoopable. Whisk the cream with the icing/confectioners’ sugar and vanilla using a hand-held electric whisk until soft peaks form. Set aside.
Heat the jam/jelly over a low heat in a saucepan or put it in a bowl and give a few short blasts in the microwave until just hot.
Split half of the hot jam/jelly between the four serving glasses, then add one crushed meringue to each glass. Add a spoonful of whipped vanilla cream to each, then divide the ice cream between the glasses, too. Finish with the remaining whipped cream, then the rest of the jam/jelly – and top with the toasted flaked/slivered almonds. Serve immediately.