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Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy, with almost no effort required. Just whip some cream, mix in the yoghurt, and sprinkle with sugar. The result is a rich, creamy dessert that’s light but indulgent at the same time. What makes this dish special is how the muscovado sugar slowly dissolves, creating a velvety texture and a deep, caramel-like flavor that pairs wonderfully with juicy fresh fruit like raspberries or peaches. It’s the perfect dessert for when I want something delicious without much hassle!

Ingredients

300 ml double cream (heavy cream)

300 g natural yoghurt (Greek yoghurt works, but it’s thicker and slightly more calorific)

50 g dark muscovado sugar (dark brown sugar or coconut sugar can be used as alternatives)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

First, I whip the cream in a large bowl using electric beaters until I get firm peaks. I make sure not to over-whip, as that would change the texture.

Then, I stir the natural yoghurt into the whipped cream until it’s thoroughly mixed in.

I transfer the mixture into a serving bowl and level the top to make it look nice and smooth.

I sprinkle the dark muscovado sugar evenly over the top of the mixture.

Now, I place it in the fridge for at least an hour to allow the sugar to melt. If the sugar hasn’t fully dissolved after an hour, I leave it in the fridge for another 30 minutes or so. The longer it stays in the fridge, the more the sugar will dissolve, adding to the creamy texture.

I serve the Norwegian Cream chilled, topped with fresh berries, ripe peaches, or a colorful fruit salad.

Servings and Timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 0 minutes

Setting Time: 1 hour

Total Time: 1 hour 10 minutes

Variations

Yoghurt Swap: If I want a thicker texture, I use Greek yoghurt instead of natural yoghurt. It’ll be a bit richer but equally delicious.

Different Sugars: I can experiment with other sugars like coconut sugar for a different flavor profile or light brown sugar for a subtler sweetness.

Fruit Combinations: I could pair it with any fruit I like – berries are a great choice, but I can also try tropical fruits like mango or pineapple for a refreshing twist.

Storage/Reheating

Since this dessert is best served cold, I store any leftovers in an airtight container in the fridge for up to 2 days. I can serve it straight from the fridge or bring it to room temperature for a softer texture. It’s so easy to store, and it still tastes great after a couple of days!

FAQs

Can I make Norwegian Cream ahead of time?

Yes! In fact, I love making it a few hours before serving. The longer it sits in the fridge, the better the sugar dissolves and enhances the flavors.

Can I use a different kind of sugar?

Absolutely! Dark brown sugar, light brown sugar, or coconut sugar are all great alternatives to muscovado sugar, though muscovado gives the creamiest, most caramel-like flavor.

Can I use a hand whisk instead of electric beaters?

Yes, I can definitely use a hand whisk, but it will take longer to whip the cream to the right consistency. Electric beaters make the process quicker and easier.

Can I serve Norwegian Cream with something other than fruit?

Yes, I can get creative! It’s delicious on its own, but I can also pair it with a drizzle of honey, crumbled cookies, or even chocolate shavings for a richer dessert.

Is Norwegian Cream suitable for vegetarians?

Yes, this recipe is vegetarian-friendly since it uses dairy products (cream and yoghurt) and no animal-based ingredients.

Conclusion

Norwegian Cream is the perfect dessert for anyone who loves simple, delicious treats that don’t require much effort. With just three ingredients, I can make a smooth, creamy, and subtly sweet dessert that pairs wonderfully with fresh fruit. It’s a great dish for entertaining, and I can easily make it ahead of time. Whether I’m serving it at a party or enjoying it on a quiet afternoon, Norwegian Cream is always a hit!

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