Trollkrem, literally translated as “troll cream” is a popular Norwegian dessert and filling. It is really simple to make and consist only of 3-4 ingredients: whipped egg whites, lingonberries or lingonberry jam (in Norway we call these berries tyttebær), sugar and perhaps a little vanilla.
Tyttebær is very common to find in the forests of Norway which are in season in the autumn, so you’ll often see this dessert being served up this time of year. For me, and many Norwegians it was one of my favorite dessert during childhood. The combination of sweet and tart and fluffy is… well, trollsk as we say – or magical!
The origin of the name ‘trollkrem’ is uncertain, but one theory is that it’s named after the berries- tyttebær, which, according to Norwegian mythology is identical to trollbær (troll berries), which was a common denominator for all kinds of inedible berries found in the forest. But combined with sugar and egg whites, the very tart tyttebær became quite pleasant to eat.
While the traditional recipe has whipped egg whites, aquafaba does just as good of a job, if not better than egg whites in making this a fluffy and delicious whipped dessert.
Aquafaba is nothing fancier than the chickpea liquid you find in a can of chickpeas. It contains proteins that easily whip up to a mousse. Simply save the liquid, whisk it with sugar, vanilla extract and a little cream of tartar and you have a nice fluffy cream that you can use in many desserts that typically require egg whites.
I think using pureed lingonberry sauce or jam is delicious folded into the whip, but a mixture of fresh wild berries will work beautifully too. I often substitute with cloudberry jam, which you can find in most online Scandinavian food stores and stuff the cream into krumkaker, the popular patterned, cone-shaped cookie we are known to make in Norway. You can get my recipe for krumkaker here.
Another idea is to serve it alongside Norwegian heart-shaped waffles, or vafler – a great combination!
TROLLKREM (Norwegian Lingonberry Mousse)
1 x 15 oz (425g) can chickpeas, liquid drained and chickpeas reserved for later use
1/4 teaspoon cream of tartar
1 x 10 oz (283g) bag frozen wild berries or cranberries, thawed
3/4 cups (150g) granulated or confectioner’s sugar
2 teaspoons vanilla extract
In a bowl of a stand mixer, add the drained liquid from the chickpea can (aquafaba) with the cream of tartar, and start whisking on high. After 5 minutes, slowly add in the sugar or confectioner’s sugar along with the vanilla extract for another 5 minutes until stiff peaks form.
While the aquafaba is whisking, throw the berries into a blender with a few drops of water and puree until smooth. Set aside until ready to use.
Carefully fold the pureed berries in with the whipped aquafaba, taste for sweetness and adjust accordingly.
Note: Use the whipped aquafaba the same day – it won’t keep its shape overnight, and is best enjoyed the same day.
- 1×15 oz (425 grams) can chickpeas reserve liquid and save chickpeas for later use
- 1/4 teaspoon cream of tartar
- 1 x 10 oz (283 grams) bag of lingonberries or mixed berries thawed
- 3/4 cups (150 grams) granulated sugar or sub confectioner's sugar
- 2 teaspoons vanilla extract
- In a bowl of a standmixer fitted with a whisk attachment, add the drained chickpea liquid (aquafaba) from the can with the cream of tartar and start whisking on high.
- After 5 minutes, slowly add in the sugar or confectioner's sugar along with the vanilla extract and whisk for another 3-4 minutes until stiff peaks form.
- While the aquafaba is whisking away, throw the thawed berries in a blender with a few drops of water and puré until smooth. Set aside until ready to use.
- Carefully fold the puréed berries into the whipped aquafaba, taste for sweetness level and adjust accordingly.