Gingerbread Biscuit Dip With Lingonberries

Gingerbread Biscuit Dip With Lingonberries


1,5 soured whipping cream, or 75 cl regular whipping cream mixed with 75 cl creme fraîche

2,5 dl frozen lingonberries (available at TotallySwedish)

0,5 small can of dulce de leche caramel sauce (available in most supermarkets)


Whisk the cream thick with an electric whisk. Mix in the the dulce de leech and frozen lingonberries. Serve in a dish, with gingerbread biscuits in a separate bowl.

The recipe was created and photographed by Swedish cookbook writer and TV chef Jessica Frej. Find more recipes from Jessica on her blog:

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