1 1/2 cups whipping cream
4 Tbsp. sugar
1 tsp. vanilla extract
1/2 cup cloudberry jam
caramel to glaze the molds:
2 1/2 cups sugar
1 cup water
Whip the cream and sugar, add vanilla extract.
Gently fold in the cloudberry jam.
Pour into a serving bowl and decorate with fresh cloudberries.
Serve with krumkaker or almond cookies or use between layers of a torte.