Rosettes with Cloudberry Cream

• 3 eggs
• 2 Tbsp sugar
• 1 cup full fat milk
• 1 1/2 cups flour
• 2 Tbsp melted butter
• shortening or oil (for frying)
• powdered sugar (for sprinkling)
• whipping cream (for cloudberry cream)
• sweetened cloudberries (for cloudberry cream)

Instructions

1. Whisk eggs, sugar, and milk lightly together. Sift flour into mixture and stir. Add the melted butter, mixing well.
2. Refrigerate 30 minutes.
3. Heat the shortening or oil to 350°F. Heat the rosette iron in the fat.
4. Dip the iron into the batter. The batter should just reach the top of the iron, not over it.
5. Deep fry in the fat until just stiff, about 1 minute.
6. Remove the rosette with a fork and drain on paper towels.
7. Sprinkle with powdered sugar or fill with cream or jam.
8. For cloudberry cream: Lightly whip the cream. Fold in the berries, which should be a little too sweet. Add additional sugar, if necessary.
9. Serve in individual bowls. Top with fresh or sugared cloudberries and serve with almond cookies or rosettes.