Fit for a Prince

Food + Styling + Photography by Paul Lowe

Fit for a Prince

Carrying on my Grandma's Cooking

Mormor saves Paul’s birthday with her culinary savvy and skills, and a dash of her usual magic

GROWING UP, springtime was my favorite time of year. Not only was winter gone—I was not amused by winter—, but spring is my birthday season. And let’s face it, my birthday was a big deal. At least in my head. My birthday is April 21, which happens to be the same day as Queen Elizabeth's birthday. When I was a schoolboy, I wrote the Queen a letter informing her that we had the same birthday. I got a response a few months later from a lady in waiting telling me the Queen sent her regards. Guess who was the hero of that week’s show and tell?

Later that spring, Mormor, as usual, was baking my favorite cake for my birthday: her dark and decadent chocolate cake with lots of chocolate cream. But that day, somehow the cake did not turn out right—it was totally deflated and just a mess. The cake could not be saved. My guests were on their way, and panic broke out in the house. Mormor kicked us all out of the kitchen saying she would fix it and not to worry. I was worried.

My friends arrived. We ate hot dogs and candy until it was time to bring out the cake.

Mormor emerged from the kitchen with a white cloud topped with crushed cookies and berries. It was quite the sight. And it was delicious! Made with egg yolks, sugar, and heavy cream, we call it Raw Cream in Norway, and it’s so easy and fast to make.

Mormor saved the day, and ever since, Raw Cream has been a spring favorite in my house.

And in case you were wondering what happened to the chocolate cake, we spooned it into bowls and ate it with the chocolate cream on top.

Raw Cream with Cookie Crumbles and Berries

SERVES 4

3 egg yolks

3 tablespoons sugar

1 cup heavy cream

10 cookies of your choice, crushed

1/4 cup toasted sliced almonds

1 1/2 cup mixed berries

1. Whisk egg yolks and sugar untillight and thick, takes a few minutes.

2. Whisk the cream into a smoothwhipped cream and fold gently intothe egg mixture.

3. Spoon the cream into bowls ora serving dish and top with cookiecrumbles, almonds, and berries.