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2 dl whipping cream
2 dl milk
0.75 dl sugar
Half a vanilla pod,
2 pinches of cardamom
3 gelatine leaves, soaked
0.75 dl vanilla yogurt

Lingonberry and liqueur Jam
2 dl lingonberries, frozen or fresh
1 dl of orange liqueur
0.5 dl sugar

1.Bring cream, milk, sugar, vanilla and cardamom to a boil. 

2.Squeeze out the gelatine leaves and add them when the liquid has cooled somewhat.

3.Remove the vanilla pod and stir in the vanilla yogurt. 

4.Pour the cream mixture into open stemmed glasses and allow to solidify in the refrigerator for about 2 hours.

5.Mix lingonberries, liquer and sugar in a saucepan. Cook  until thickened and berries are slightly crushed. 

6.When the Panacotta is ready to serve - garnish with some of the lingonberry jam. Dust with icing sugar and decorate with a lingonberry twig. 

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