Fusion Recipe: 🏔️ Cloudberry Chhurpi Crumble 🇳🇴

 

🏔️ Cloudberry Chhurpi Crumble 🇳🇴

This unique dessert marries the precious, tart, and amber-coloured Cloudberries (Multer) of the Norwegian fjells with Chhurpi, the hard, dried Himalayan cheese traditionally made from yak milk. The cloudberries are gently stewed into a sweet-tart base, while the Chhurpi is grated and blended into the crisp, buttery crumble topping, adding a surprising, savoury depth and a salty kick reminiscent of Parmesan. Served warm with a dollop of vanilla ice cream, this dessert is an unforgettable, complex finish to a celebratory meal.

📝 Ingredients

I. For the Cloudberry Filling

• 3 cups Fresh or frozen Cloudberries (Multer)
• 1/2 cup Granulated sugar (adjust based on berry sweetness)
• 1 tablespoon Cornstarch
• 1 tablespoon Fresh lemon juice
• 1 teaspoon Vanilla extract

II. For the Chhurpi Crumble Topping

• 1 cup All-purpose flour
• 1/2 cup Rolled oats (not instant)
• 1/2 cup Light brown sugar, packed
• 1/4 teaspoon Ground cardamom (optional, for a Nordic/Tibetan accent)
• 1/2 cup (1 stick) Cold unsalted butter, cut into small cubes
• 2 oz Chhurpi (hard yak cheese), grated (use the finest setting on a box grater)
• 1/4 teaspoon Salt

🔪 Instructions and Method

1. Prepare the Cloudberry Filling

• Preheat the oven to 375 degree F (190 degree C).
• In a medium saucepan, combine the cloudberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
• Cook over medium heat, stirring occasionally, until the mixture thickens slightly and begins to bubble (about 5-7 minutes). If using frozen berries, cook longer to reduce excess liquid.
• Pour the filling into a 9-inch pie dish or 8x8 inch square baking dish.

2. Prepare the Chhurpi Crumble Topping

• In a large bowl, whisk together the flour, oats, brown sugar, cardamom (if using), and salt.
• Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
• Fold in the finely grated Chhurpi cheese, mixing just until evenly distributed. The warmth of your hands will help the Chhurpi blend into the topping.

3. Assemble and Bake

• Sprinkle the crumble topping evenly over the cloudberry filling.
• Place the dish on a baking sheet (to catch any potential spills).
• Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling thickly around the edges.
• Let the crumble cool for at least 15 minutes before serving to allow the filling to set slightly.

4. Serve

• Serve warm with a scoop of vanilla ice cream or a dollop of thick sour cream (Rømme).

💡 Tips for Success

Category	Tip	Rationale
Chhurpi Preparation	Grate it Fine. Use the finest side of your grater for the Chhurpi. The pieces should be tiny.	This ensures the cheese melts slightly into the topping without being overly chewy, adding a salty 'pop' of flavour.
Cloudberry Substitute	Use Lingonberries or Yellow Raspberries. If cloudberries are unavailable, lingonberries or yellow raspberries work as substitutes for the tart flavour and colour.	Cloudberries are geographically limited. Use a berry with similar tartness for the best flavour balance.
Topping Texture	Keep the Butter Cold. Use ice-cold butter and avoid overworking the dough.	This creates the desired flaky, uneven texture of a perfect crumble topping.
Baking Check	Check the Bottom. The edges should be vigorously bubbling before removing the crumble.	Ensures the cornstarch has fully activated and the filling has thickened to the correct consistency.