This tasteful variation of dessert cream made with barley was widely used in the old days, because it is a grain that is easier to grow at our latitudes than some other varieties of grain. This recipe was submitted by Nes Associated Country Women in Hallingdal to Norway’s Associated Country Women recipe relay in 2012.
A classic Norwegian dessert found in “Kremdager” (Cream Days) a free E-booklet published by tine.no
This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple – and this is how this dessert got its lovely name.
A classic Norwegian dessert recipe found on matprat.no
Cream ring is a type of cream pudding where the cream should not be heated during the cooking. The ring taste deliciously with a fresh touch that goes perfectly with fruit and berries and of course fruit or berry compotes
A classic dessert recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebokklubb in 1979
The mousse can also be made with lemons. Use 1/2 – 3/4 dl lemon juice, grated lemon peel and a bit more sugar than in the orange mousse. Or make it with pineapple juice. Adjust the amount of sugar according to the sweetness of the fruit and add a little lemon juice.
A dessert recipe found in “A Cook’s Tour with Minute Tapioca” published by Minute Tapioca Co in 1929
Tapioca(/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants.