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Buttermilk Fromage with Gooseberry Compote and Almond Macaroons
Ingredients
Directions
For the buttermilk fromage
4
sheets of leaf gelatin
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1
vanilla bean pod
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¾ c
double (heavy) cream
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¼ c
granulated sugar
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2.5 c
buttermilk
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For the gooseberry compote
14 oz
gooseberries
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¾ c
granulated sugar
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For the macaroons
2
egg whites
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½ c
superfine sugar
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¾ c
whole almonds, finely ground in a food processor
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Buttermilk Fromage with Gooseberry Compote and Almond Macaroons

Hygge, the Danish art of contentment, coziness, and connection, is easy to achieve at the dinner table—especially when you finish a big dinner with friends by enjoying this creamy dessert. It’s a perfect recipe for a dinner party, as the buttermilk fromage and gooseberry compote should be made ahead of time. (The almond macaroons are best served fresh out of the oven.)

Also see: During Denmark’s Dark and Hungry Winter, Hygge Is More Than a Cozy Sweater

6 Serves

  1. Soak the gelatin in a little cold water until soft. Split the vanilla pod (bean) in half lengthways and scrape out the seeds with the the tip of a knife. Place the cream, sugar, and vanilla seeds in a pan and bring to a boil. Remove from the heat and set aside for two minutes. Lief the gelatin out of the water and squeeze out the water. Add the drained gelatin to the cream mixture and whisk well to distribute it evenly. Pour the mixture into a mixing bowl, add the buttermilk, and gently mix.
  2. Pour the tepid fromage mixture into a large serving bowl or six individual glasses, about 200 ml or ¾ cup each. Set aside until the fromage starts to set, then cover with cling film and refrigerate for at least six hours or overnight.
  3. For the gooseberry compote, place the gooseberries in a pan and let them simmer over low heat for about 10 minutes, then add the sugar, stir well, and simmer for another 15 minutes. Leave to cool, then store in jars in the fridge. It will not keep for more than two to three weeks.
  4. Heat the oven (not convection) to 225°F. Line a baking sheet with baking parchment. Whisk the egg whites until they form stiff peaks, then add the sugar, one tablespoon at a time, whisking well after each addition, until all the sugar has been used and the mixture is smooth and shiny. Fold in the ground almonds. Use a teaspoon to spoon about 25 small mounds of the mixture onto the lined baking sheet, leaving a space between each.
  5. Bake for about 50 minutes, then increase the oven temperature to 275°F and bake for about 10 minutes more or until golden. Carefully lift the baking parchment from the sheet with the macaroons still on it, and transfer to a wire rack to cool. When ready to serve, spoon some compote on top of the fromage, crumble the macaroons, and sprinkle over the compote. Serve right away.

Recipe courtesy of Scandinavian Comfort Food: Embracing the Art of Hygge by Trine Hahnemann, Quadrille Publishing, copyright 2016

Kristin Iversen

Kristin Iversen is a writer and editor living in Brooklyn. She's the digital deputy editor at Nylon and is very appreciative of the myriad lunch options near her office, though she also wishes she more often remembered to bring lunch from home.