Trollkrem: Introducing the Norwegian Lingonberry Mousse

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Discover the story of trollkrem, a lingonberry-based dessert deeply rooted in Norwegian tradition and created with local ingredients. We'll even show you how to make it.

Trollkrem (literally: troll cream) is pink, light, fluffy, and as whimsical as the folklore creatures it's named after. In our latest cozy kitchen adventure, we're diving into the world of this delightful slice of Scandinavia on your spoon.

Illustration of a bowl of trollkrem.
Illustration of a bowl of trollkrem.

Whether it's for a festive gathering or a quiet evening by the fireplace, trollkrem always finds its way into Norwegian hearts and homes.

So, grab a bowl and let us whisk you along on the path of this traditional dessert, and the history-rich ingredient it features.

What is trollkrem?

Trollkrem is the closest you’ll come to capturing a piece of Norwegian sky in a bowl. Its main ingredient is the humble tyttebær, known in English as the lingonberry. Yes, that Nordic favourite that features in IKEA stores worldwide!

The magic of trollkrem lies in its simplicity: egg whites, sugar, a touch of vanilla, and of course, lingonberries. Whip up these humble ingredients, and you're in for a surprise.

The result is a creamy, fluffy mixture that grows in volume, almost like a culinary magic trick!

Serving trollkrem is a joy in itself. Pair it with fresh lingonberries, a scoop of ice cream, or a drizzle of vanilla sauce.

The tartness of the lingonberries is balanced by the sweetness of the sugar. The fluffiness of the beaten egg whites provide the perfect canvas for a burst of natural berry flavour.

And trollkrem is not a one-berry wonder. Swap the lingonberries for freshly picked blueberries, and voilà, you've got yourself what some folks cheekily call vettekrem: a nod to another creature from Norwegian folklore.

Trollkrem recipe: How to make trollkrem

Here’s how to whip up some Norwegian, berry-licious magic.

Gather your ingredients

  • 2 egg whites (that's where the magic begins – make sure there’s no yolk in there)
  • 250 g of sugar (sweetness, ahoy!)
  • 1 tablespoon of vanilla sugar (for that extra dash of flavour)
  • 500 g of lingonberries (freshly picked or thawed)

Can’t find vanilla sugar? No problem. Just swap it for a teaspoon of vanilla extract.

Make the magic happen

The easiest way to make this recipe is using a stand mixer with a large bowl and a whisk attachment. A hand mixer also works, but whatever you do, just make sure your bowl is large enough.

A frothy lingonberry mouse served at Walt Disney World's EPCOT during Food and Wine Festival. Photo: Edward Russell / Flickr (Creative Commons)
A lighter, frothy take on trollkrem served at Walt Disney World's EPCOT during Food and Wine Festival. Photo: Edward Russell / Flickr (Creative Commons)

The procedure is deceivingly simple. Chuck all the ingredients in the bowl and whisk at high speed until the mixture has increased in volume and become light and airy.

Some people prefer beating the egg whites first, adding the sugar and vanilla gradually, beating some more, and finally adding the berries and beating until the mix is homogenous. But mixing everything from the get go works as well. 

A few tips for making Trollkrem

  • Trollkrem grows A LOT in volume, so be prepared for a pleasant surprise!
  • It's best to enjoy it soon after whipping it up as it tends to settle if left standing too long.
  • If you have leftovers, you can freeze them. The result will be similar to a sorbet.
  • This dessert is dairy-free so perfect for those who can’t handle lactose.

Serve with fresh berries, ice cream, a bit of vanilla sauce, some whipped cream, or maybe crushed cookies for a bit of crunch.

But wait, isn’t it bad to eat raw eggs?

We know some of you might be raising an eyebrow at the idea of serving raw egg whites as part of a dessert, especially our friends in the United States.

There is a small risk that raw eggs contain salmonella, a bacteria that can cause food poisoning. This danger is on literally no one’s mind in Norway, unless they are pregnant or have a suppressed immune system.

The standards of egg production in the country make the risk so small as to be negligible, so it’s just not worth worrying about.

That being said, you can still enjoy trollkrem even if you’re not comfortable with the idea of eating raw eggs. All egg products sold in the US have to be pasteurised, by law.

This includes eggs sold outside of their shells. So bottles of egg whites are guaranteed to be free of salmonella and can be used with peace of mind to whip up a batch of trollkrem.

Lingonberries explained

Lingonberries are known for their ability to be stored for long periods. The secret is their high content of benzoic acid, a natural preservative. The antimicrobial properties of this compound helps keep them fresh for long periods of time.

Lingonberries in hand.
Lingonberries are a key ingredient in Scandinavian trollkrem.

Traditionally, this would have been advantageous during the long, harsh winter months in Scandinavia. It's also one of the main reasons we believe they formed part of the Viking diet.

Where can I find lingonberries?

Whether you are in the UK or the US, your best bet to get lingonberries is to find a Scandinavian specialty shop. If you are in Scotland, you might want to try picking your own – they are known as cowberries over there.

As a last resort, Ikea has lingonberry jam, which can be used to make trollkrem. Just start by whipping your egg whites until fluffy, and add the jam gradually while beating continuously.

Taste as you go, and stop adding jam when you’re satisfied with both the consistency and the flavour. It won’t be exactly the same as using fresh berries, but it will be a close-enough approximation.

Have you ever tasted trollkrem? Are you tempted to hunt for the ingredients and try making it for yourself? Does the idea of eating raw eggs put you off? Let us know in the comments.

About Daniel Albert

Daniel was living a perfectly normal life as a journalist in Canada until he was swept off his feet by a Norwegian. He now lives in Trondheim where he still works in communications.

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