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Basic French with a lingonberry twist

Chef David Johansson’s Lingonberry soufflé with lingonberry ice cream.

Lingonberry souffle serves 10 7 oz. lingonberry preserves 7 oz. egg whites 3-1/2 oz. sugar 1 oz. Absolut currant vodka 4-1/2 oz. water 1 oz. potato starch butter Heat the lingonberries and almost all of the sugar, and pour in potato starch mixed with the water, and the vodka. Boil for a minute while stirring. Cover with plastic film and cool in fridge. / Whip the egg whites to a hard foam and add the rest of the sugar. / Cover the inside of 10 small cocotte forms with a thin layer of room-temperature butter, then sugar. / Carefully blend the egg whites and lingonberry mix evenly, and fill the cocotte forms with no air pockets. / Bake in the oven at 375° F in 7-8 minutes. Serve immediately. Lingonberry ice cream 3-1/4 oz. lingonberry preserve 3-1/4 oz. sugar 13 oz. cream 6-1/2 oz. milk 5 egg yolks Heat the lingonberry together with half of the sugar and let it cool. / Heat the milk and cream. Whip the egg yolks with the rest of the sugar in a bowl. / Pour the warm milk and cream into the egg yolks while stirring. Put bowl in the fridge and let it cool. When it’s cool, pour the egg-cream mix into the ice-cream machine and let it run until the ice cream is creamy. / Take the ice cream and carefully blend with the lingonberries so it becomes marbled, place in freezer for at least 10 minutes before serving. A compote of rhubarb with pieces of rhubarb becomes a nice addition to this dish, both esthetically, with the ice cream and as an addition of texture. Read more on the chef: http://www.nordstjernan.com/news/food/1066/

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Lingonberry soufflé with lingonberry ice cream.

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