Instructions

1. Rinse the cloudberries gently under cold water, being careful not to crush them. In a bowl, mix the cloudberries with the granulated sugar, ensuring they are well coated. Allow the mixture to sit for at least 2 hours, or until the sugar has dissolved and the cloudberries have released some of their juices.
2. In a separate mixing bowl, pour in the heavy cream. Using an electric mixer or a whisk, whip the cream until it forms soft peaks. This should take about 2-3 minutes on medium speed.
3. Add the vanilla sugar to the whipped cream and gently fold it in until well combined. Be careful not to overmix, as you want to maintain the light and airy texture of the cream.
4. Gently fold the cloudberry mixture into the whipped cream, ensuring that the cloudberries are evenly distributed throughout the cream. Take care not to crush the berries too much, as you want to keep some whole for texture.
5. Transfer the multekrem to a serving bowl or individual dessert cups. Cover and chill in the refrigerator for at least 1 hour to allow the flavors to meld and the dessert to firm up slightly.
6. Serve chilled, garnished with a few whole cloudberries on top, if desired.