Recipe by: Sofia Håkansson

Serves: 8





  • 400 ml frozen or fresh lingonberries
  • 2 gelatine sheets
  • 100 ml sugar (for berries)
  • 1 eggwhite
  • 2 tablespoons of sugar (for eggwhite)
  • 300 ml whipping cream

Cardamom biscuits

  • 75 grams room temperature butter
  • 50 ml brown sugar
  • 100 ml oats
  • 150 ml flour
  • ½-1 teaspoon ground cardamom

Instructions Mousse

  • Soak gelatine sheets in ice cold water for 5 minutes or until soft.
  • Put lingonberries and sugar in blender or use hand mixer, than heat in pot and add the soft gelantine sheets. Let it cool
  • Whisk egg white and sugar until firm and white. Whisk the cream. Add lingonberry mix to cream and than gently fold the egg white in. Put in cups/glasses and keep in refrigerator 3-4 hours.

Instructions Biscuits

  • Turn on oven 200 degrees Celsius.
  • Mix butter and all ingredients until uniform. Make 16 small balls and flatten the balls. Put on parchment paper and bake for 10-12 minutes. Let them cool.
  • Serve lingonberry mousse with biscuits

Download PDF version here: swedish-lingonberry-mousse-with-cardamom-biscuit-sofia-hakansson