Traditional Norwgian Cream Ring

A classic Norwegian dessert recipe found on
Traditional Norwgian Cream Ring

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 servings

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

[1] 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.

[2] 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.

[3] 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.

[4] 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.