Ever since we left Finland I've been craving for cloudberries. We really got spoiled there, we ate cloudberries (frozen from the previous season) like there was no tomorrow and there is no doubt this luxurious berry is my all time favourite. It's been nearly a month now since we left my home country and my craving for this berry is coming back stronger by the day. My only consolation was a jar of cloudberry jam I always keep in the fridge for emergencies and although it doesn't compare to the rich flavour of the real berries, it's my second best (and only) option to satisfy my cravings.
These lovely rye crusted cups with goat cheese make a perfect pair for the cloudberry jam. They are fragile, crumbly and delicious and the goat cheese is soft and creamy, just like it should be. I loved the addition of lemon thyme, it's quickly becoming my favourite herb and I now have it growing in my tiny kitchen!
Rye Crusted Goat Cheese and Cloudberry Cups
50g unsalted butter, slightly softened
60g rye flour
20g plain wheat flour
tiny pinch of salt
1/2 tsp baking powder
100g goat cheese
6 tbsp cloudberry jam
fresh lemon thyme, for serving
Mix the dry ingredients with butter, add the milk and mix into a smooth dough. Divide the dough into 6 portions and press each portion into greased muffin tins cups. Place in the fridge for 10-20 minutes. Preheat the oven to 175C. Bake the cups for 10-15 minutes, remove from the oven and top with goat cheese cut into 6 portions. Place back into the oven and bake for another 10 minutes or until the cheese has melted and got a bit of colour. Remove from oven and let cool completely. Remove the cups from the tin (carefully!) and top with cloudberry jam. Sprinkle with fresh lemon thyme.