Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream

Ingredients

For the waffles

200g all purpose flour
200 ml milk
200 ml thick sour cream (25-30% fat content), Schmand or seterrømme
2 eggs
1 teaspoon ground cardamom
2 tablespoons sugar
100g Brunost cheese, grated
Pinch of salt

For the caramel sauce

250g muscavado sugar
140ml cream
50g butter

For the cloudberry cream

2 tablespoons cloudberry preserve
200 ml thick sour cream (25-30% fat content), Schmand or seterrømme
1 tablespoon icing sugar

Method

For the waffles

  1. Whisk together milk and sour cream into a smooth consistency.
  2. Add all the remaining ingredients and whisk the batter until thick and smooth.
  3. Heat the waffle iron and using a ladle pour about 1 to 1/12 ladlefuls of batter on the plates. Bake until the waffles are crispy outside but still moist and tender inside.

For the caramel sauce

  1. Add the sugar in a saucepan and stir in about 3-4 tablespoons of water. Place over medium heat and allow the sugar to dissolve.
  2. Increase the heat and bubble the mixture for 5 minutes until it turns into a caramel colored thick syrup.
  3. Remove from heat and carefully pour in the cream and stir in the butter. Allow to cool. Fill into bottles and store in refrigerator.

For the cloudberry cream

  1. Wisk the ingredients in a bowl until smooth. Keep cool until required.

To serve the waffles gently re-heat the caramel. Drizzle over the waffles and add a dollop of the cloudberry cream on top.

You can use a fork but they taste even better if you simply tear off the segments with your hands and enjoy.

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