In addition to the bakeapples I picked up on my last trip to Newfoundland, I also came back with a whole bunch of partridgeberries, or as they are known in other parts, lingonberries. I have many plans for these tart and bright berries, but this was one I chose to see out the last few precious days of summer.
The recipe itself is quite simple, but you will need to set aside some time to allow each layer to chill before the next. The beautiful pink ombre effect will be worth it.
- 1 pound partridgeberries
- 1/4 cup sugar
- 1/4 cup water
- 2 250 gram packages of cream cheese
- 1 can sweetened condensed milk
- 6 ounces white chocolate, melted
- 1 cup whipping cream
- 1 cup crumbs from shortcake cookies
- 1/4 cup melted butter
Start by making berry puree. To a saucepan, add sugar, water and partridgeberries and bring to medium heat. Allow to boil until reduced. Remove from heat and allow to cool. Use a stick blender to puree the mixture. Cover and allow to fully cool (the berry puree can be made a day prior and kept in a covered container in the fridge).
Line a loaf pan with plastic wrap, set aside.
To a stand mixer, add two blocks of cream cheese and mix until creamy. Add sweetened condensed milk and blend again. Scrape sides. Melt chocolate over double boiler or in the microwave, then add to cream cheese mixture. Scrape sides of bowl again and add whipping cream.
Divide the cream cheese mixture into four. Keeping one plain, spread this onto bottom of prepared loaf pan, and place in freezer until firm.
In the meantime, add berry puree in reducing quantities to remaining three parts of cream cheese mixture, stirring until fully incorporated. No need to be exact, you’re just going for three different shades of mix. I added a large portion of the berry puree to one mixture for the darkest shade, and just a couple of tablespoons to the lightest, and the middle somewhere in between. Cover these mixtures.
When the plain mixture is chilled, spread the lightest cream cheese mixture next, then return pan to freezer. Repeat this with the middle tinted mixture, and lastly the darkest.
After spreading the darkest cream cheese mixture into the pan, make a crumb base by combining shortcake cookie crumbs with melted butter. Sprinkle this over top and return the filled pan to the freezer for several hours or overnight.
To serve, invert pan onto serving platter, and remove plastic wrap. Slice and serve !