Chechen Multekrem

Ingredients

In this Chechen adaptation of Multekrem, we infuse the custard base with aromatic spices commonly used in Chechen cuisine, such as cumin and coriander. The berry compote is made with local Chechen wild berries, adding a unique twist to the dish. These modifications enhance the flavors and create a fusion of Norwegian and Chechen culinary traditions. We alse have the original recipe for Multekrem, so you can check it out.

• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 4 egg yolks 4 egg yolks
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 250g (2 cups) Chechen wild berries (such as raspberries, blackberries, or lingonberries) 250g (2 cups) Chechen wild berries (such as raspberries, blackberries, or lingonberries)
• 2 tablespoons honey 2 tablespoons honey
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, sugar, cumin, and coriander. Heat over medium heat until it reaches a gentle simmer.
2. 2.
   In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and coats the back of a spoon. Remove from heat and let it cool slightly.
5. 5.
   In a blender or food processor, blend the Chechen wild berries until smooth. Strain the mixture to remove any seeds.
6. 6.
   Stir in the honey into the berry puree.
7. 7.
   Pour the custard into individual serving dishes or glasses, leaving some space at the top.
8. 8.
   Spoon the berry compote over the custard, creating a layered effect.
9. 9.
   Refrigerate for at least 2 hours, or until set.
10. 10.
    Garnish with fresh mint leaves before serving.

Treat your ingredients with care...

• Chechen wild berries — If Chechen wild berries are not available, you can substitute them with locally sourced berries that are tart and flavorful, such as cranberries or sour cherries.

Tips & Tricks

• To achieve a silky smooth custard, make sure to whisk the egg yolk mixture continuously while pouring in the hot milk.
• For a more intense flavor, you can toast the cumin and coriander seeds before grinding them.
• Adjust the sweetness of the berry compote by adding more or less honey, depending on your preference.
• Serve the Chechen Multekrem chilled for the best taste and texture.
• Experiment with different combinations of Chechen wild berries to create your own unique flavor profile.

Serving advice

Chechen Multekrem is best served chilled in individual glass dishes or bowls to showcase its beautiful layers. Add a sprig of fresh mint on top for an elegant touch. Serve it as a refreshing dessert after a Chechen feast or as a delightful treat on its own.

Presentation advice

To present Chechen Multekrem beautifully, layer the custard and berry compote in clear glass dishes, allowing the vibrant colors to shine through. Garnish with a sprig of fresh mint and serve with a small spoon for an inviting presentation.