Who says that the Norwegians have no enviable food culture?
…many people whom I know! I spent two years in the Norwegian capital Oslo, where I met friends from all over the world. One of our favorite common topics is joking about the Norwegian food. Many traditional Norwegian dishes have seen only two spices: salt and pepper. And the favorite cooking method of Norwegian seems to be “boil in water.” It is not difficult to see how “natural” these dishes then taste. During almost every gathering with our international friends, it did not take very long until we ended up with the topic of the “poor” Norwegian food. Italians, French, Mexicans, Swiss, Americans, Greek, Portuguese, Danish, Spanish, Iranians, Chinese, Koreans, Thai, Indian, and “even” the British squinched up their faces when talking about the Norwegian food.
As an absolutely “culinary curious and courageous” person, I have tried almost all typical Norwegian dishes during those two years. Be it Fårikål (Mutton with cabbage, boiled in water, flavoured with salt and pepper), pinnekjøtt (salted lamb ribs, steamed with water and… no, this time not even flavoured with additional salt, since it is already very salty) or Lutefisk (lye fish, which has a similar structure like jelly, but is even softer. It is boiled or steamed usually with water. I can tell you: THAT was a test of courage even for me), and so on. I have to say most of these traditional Norwegian dishes taste not bad. However, being honest, I will not really feel sad about the thought that I will not have them on my plate anymore here in Germany.
This sounds like as if I would never miss any food from Norway! But in fact, there is one taste, which I certainly will! One taste, that still lingers in my memory! The Norwegian brown cheese! There are different types of this cheese, which is made from cow-, sheep- or goat milk (or mixed). The milk has to be boiled for a very long time and this creates its brown color and the sweet taste, which reminds me of caramel with a hint of salt. My favorite type of brown cheese is made of pure goat milk: Ekte Geitost (real goat cheese) in Norwegian. I love to have this cheese (which surprised many of my Norwegian and non-Norwegian friends) on a thin slice of crispy bread, with raspberry jam on top. So simple, yet so awesome!
As I was having my little blue mood because of missing Norway and all our friends up there, I came up with this idea of making myself a brown cheese ice cream. Yes, it was absolutely the best way to comfort my home sickness of Norway! Smelling this unique delicious flavor of brown cheese during cooking the Cheese-Milk-Cream mix, a big smile appeared on my face. I really believe, sometimes, good food is the best medicine for our soul!
I followed the perfect combination of brown cheese and raspberries. Only instead of the jam I serve the ice cream with a cold raspberry sauce. It tastes like a beautiful (Norwegian) dream of Fjords and Mountains!
Ingredients (6-8 servings)
For the ice cream:
250ml whole milk
5 egg yolks
150g caster sugar
80g sliced Norwegian brown cheese (brunost)
20g brown cheese cut into mini cubes, some thin slices for garnish
1 stick of vanilla
For the raspberry sauce:
200g raspberries (fresh or frozen)
Several drops of lemon juice
- Pour the milk and cream into a saucepan and add the sliced brown cheese.
- Half the vanilla stick in length and scrape out the seeds. These go with the shell into 1.
- With medium heat simmer the milk-cream mixture until it almost boils (max. 90 degrees!) and the brown cheese is melted. Stir constantly. Remove the pan from the heat and leave the mixture for at least half an hour so the vanilla flavor can blend well with the mixture.
- Beat egg yolks with sugar until the color is getting pale and the consistency fluffy.
- Pour the cooled milk-cream mixture very carefully and slowly over the whipped egg yolks, stirring constantly.
- Pour The mixture into a clean saucepan, heat until almost boiling, stirring constantly.
- Decant the mixture into a bowl and put it in the refrigerator for chilling.
- After the mixture is chilled completely, pour it slowly into the ice machine and wait until the mixture is firm and creamy (about 30 min.). Just before the end, mix the little brown cheese cubes into the mixture.
- Meanwhile simmer the raspberries with sugar and lemon juice over low heat until the sugar dissolves. Stir constantly. With forks crush the raspberries and put the sauce aside for chilling.
- Garnish the ice cream with (not too much) raspberry sauce and the brown cheese slices, serve immediately.
- Enjoy and smile!