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
8 gelatin sheets
1/2 dl [0,1 pt] water, boiling
6 dl [1,2 t] whipping cream
4 tablespoons sugar
This is what you do
 Soak the gelatin plates in cold water for 5 minutes. Squeeze out the water and dissolve the soft gelatin sheets in boiling water. Cool to room temperature.
 Whip the cream and sugar to an airy but not stiff mixture. Mix the in the liquid, refrigerated gelatin into the mixture in a thin jet while stirring constantly.
 Rinse the ring mould with cold water and pour in the cream ring mixture. Smooth the surface with a spatula. Cover with plastic wraps and chill in the refrigerator for at least 3 hours.
 Put a warm, damp kitchen towel around the mould before vaulting the cream ring onto a serving plate. Serve with fresh berries and fruit or berry or fruit compote.
For the recipe of 8 servings like this, you need a ring mould that holds about 1 liter / 2 pint.