Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S10 E01 Packed to Go > Kvikklunsj with apples and mascarpone cream
  • img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Episodes > S10 E01 Packed to Go > Kvikklunsj with apples and mascarpone cream
  • Kvikklunsj with apples and mascarpone cream
    1 Star2 Stars3 Stars4 Stars5 Stars (21 votes, average: 4.29 out of 5)
    Loading...Loading...
    By Tina Nordström

    Kvikklunsj with apples and mascarpone cream

    Print Friendly
    Share
    Print Friendly

    Kvikklunsj is just about as Norwegian as you can get. All Norwegians have been bought up to eat Kvikklunsj after long skiing trips in the mountains at Easter. There are national versions of Kvikklunsj all over the world. In Sweden it is called Cloetta, while the American version is called KitKat.

    Serves 4

    PREPARATION:

    • 1

      Put the apples in a pan with the icing sugar, cardamoms and the juice from the two lemons. Bring to the boil with the lid on and allow it to simmer for 2-3 minutes. Mash the compote using a whisk and cool.

    • 2

      Whisk the mascarpone and icing sugar together.

    • 3

      Serve the apple compote and mascarpone cream topped with the coarsely chopped KitKat (Kvikklunsj).

    Print Friendly
    This entry was posted in Episodes, Recipes by chef, S10 E01 Packed to Go, Tina Nordstrom and tagged , , . Bookmark the permalink.
  • Comments

  • Related articles

  • Tina travels to Morgedal in Telemark, the cradle of skiing. In preparation for a hike, Tina packs a lunch made up of grilled flatbread, cabbage salad and smoked salmon. After a day of winter activities, Tina prepares a soup with meatballs and a chocolate dessert.

     

    Print Friendly
  • Recipes and articles

  • Join us on Facebook