Crisp hazelnut meringues and fresh, ripe strawberries are topped with a luxurious sabayon infused with the golden essence of honeyed mead in this dessert honouring the Norse goddess Freyja.
An Ancient Norse Mythology Feast
Embark on an epic culinary adventure as we prepare a decadent feast inspired by Vanaheim, one of the Nine Realms of Ancient Norse mythology, and the gods that inhabit it. Travelling up the winding branches of Yggdrasil, the mighty world tree, we arrive at the mystical realm of Vanaheim.
This resplendent realm of lush and bountiful fields, shining lakes, and verdant forests is home to the Vanir, ancient gods of nature and fertility. In the spirit of community and kinship, we set out to honour the Vanir deities by preparing a lavish feast. With each dish, we celebrate the deep connections between food, culture, and the natural world.
Freyja, Goddess of Love and War
With a beauty that surpasses all others, Freyja, sister of Frey, is the crown jewel of Vanaheim. Her enchanting allure, passion, and grace captivate the hearts of gods and mortals alike. But beneath her ethereal beauty lies the spirit of a warrior. Unyielding in her resolve and formidable in battle, Freyja offers solace and honour to those who perish in combat. With her ineffable charm, she embodies the delicate dance between love and war.
But Freyja is the most renowned of the goddesses; . . . When she goes forth, she drives her cats and sits in a chariot; . . . Songs of love are well-pleasing to her; it is good to call on her for furtherance in love.
The Prose Edda by Snorri Sturluson
A sweet mead infused custard, whipped to perfection, is the ideal culinary offering for the enchanting goddess of love. The luscious sabayon, paired with sweet strawberries and toasted, nutty hazelnut meringues, is a perfectly balanced blend of flavours and textures. As you savour each bite of this divine dessert, allow yourself to journey to the ethereal and magical realm of Vanaheim and into the presence of this captivating deity.
Ingredients
Mead: Mead has a mild honey flavour and there are sweet and dry varieties. For this recipe I suggest using a plain sweet mead. I am fortunate to have a wonderful meadery nearby – Campbell’s Gold Honey Farm and Meadery. The Merry Mead at Campbell’s Gold is perfect in this dessert.
Eggs: This recipe makes use of both the egg whites and yolks so there is no waste.
Hazelnuts: Lightly toasting the hazelnuts adds incredible depth of flavour to the sweet, crunchy meringues. The skins can be removed after toasting the hazelnuts. Bake the hazelnuts at 350°F for 8-12 minutes until they smell toasted. You can check if the nuts are toasted by cutting one in half; the inside of the nut should be well browned. To peel the hazelnuts, wrap the warm nuts in a tea towel and rub them together. The friction will remove most of the skin. This can damage or discolour the tea towel so chose one that you don’t mind getting a bit dirty.
How to make Freyja’s Mead Sabayon with Strawberries and Hazelnut Meringue
Make the meringue
Preheat the oven to 225°F. Line two baking sheets with parchment paper and set aside. Add the egg whites to the bowl of a stand mixer. Whip the egg whites on high speed with a whip attachment. When the egg whites begin to stiffen and create soft peaks, add the salt and begin to slowly add the sugar. Add the sugar in several small increments.
Once the sugar is fully incorporated, continue beating the egg whites until it has dissolved completely. You can tell if the sugar is dissolved by rubbing a little meringue between two fingers – it should feel completely smooth with no grains of sugar in it. If you still feel the sugar, continue to beat the meringue. This will take about 6 to 8 minutes.
Roughly chop the toasted hazelnuts. Once the meringue is fully whipped, fold in the hazelnuts. Spoon heaped tablespoons of the meringue onto the prepared baking sheets, leaving a little space between them.
Bake the meringues for 2 hours. When done, turn the oven off. Use a ball of aluminum foil to prop the oven door open and leave the meringues in the oven for another hour. Remove and allow to cool completely.
Make the mead sabayon
Make the mead sabayon right before you intend to serve the dish. Place a saucepan with an inch of water over medium heat. Bring the water to a boil and then lower the heat so the water is barely simmering.
In a mixing bowl, combine the egg yolks, sugar, and mead. Whisk until blended. Place the bowl over the simmering water. Whisk the mixture constantly until it is thick, pale yellow, and has tripled in volume. The sabayon should leave a ribbon trail when you lift the whisk. This will take about 8 to 10 minutes.
Serve Freyja’s Mead Sabayon with Strawberries and Hazelnut Meringue
To serve, slice the strawberries into halves or quarters. Arrange a pile of strawberries in the middle of each plate. Break one or two meringues over each plate and crumble them on and around the berries. Spoon the warm sabayon over the berries and meringue. Serve immediately and enjoy!
More Norse Mythology Inspired Recipes
- The Vanir’s Chamomile Mead Elixir
- Frey’s Potato Rolls with Honey Poppyseed Butter
- Nerthus’ Ale Braised Beef Shanks with Cauliflower Leek Purée
- Njord’s Salt Baked Fish with Mustard Tarragon Sauce
Freyja's Mead Sabayon with Strawberries and Hazelnut Meringues
Ingredients
Hazelnut Meringues
- 1 cup toasted hazelnuts *see note
- 4 egg whites
- pinch kosher salt
- 1 cup sugar
Mead Sabayon
- 4 egg yolks
- 6 tbsp sugar
- ¼ cup mead
To serve
- 1 lb strawberries
Instructions
Hazelnut Meringues
- Preheat the oven to 225°F. Line two baking sheets with parchment paper and set aside. Add the egg whites to the bowl of a stand mixer. Whip the egg whites on high speed with a whip attachment. When the egg whites begin to stiffen and create soft peaks, add the salt and begin to slowly add the sugar. Add the sugar in several small increments.
- Once the sugar is fully incorporated, continue beating the egg whites until it has dissolved completely. You can tell if the sugar is dissolved by rubbing a little meringue between two fingers – it should feel completely smooth with no grains of sugar in it. If you still feel the sugar, continue to beat the meringue. This will take about 6 to 8 minutes.
- Roughly chop the toasted hazelnuts. Once the meringue is fully whipped, fold in the hazelnuts. Spoon heaped tablespoons of the meringue onto the prepared baking sheets, leaving a little space between them.
- Bake the meringues for 2 hours. When done, turn the oven off. Use a ball of aluminum foil to prop the oven door open and leave the meringues in the oven for another hour. Remove and allow to cool completely.
Mead Sabayon
- Make the mead sabayon shortly before you intend to serve the dish. Place a saucepan with an inch of water over medium heat. Bring the water to a boil and then lower the heat so the water is barely simmering.
- In a mixing bowl, combine the egg yolks, sugar, and mead. Whisk until blended. Place the bowl over the simmering water. Whisk the mixture constantly until it is thick, pale yellow, and has tripled in volume. The sabayon should leave a ribbon trail when you lift the whisk. This will take about 8 to 10 minutes.
To serve
- To serve, slice the strawberries into halves or quarters. Arrange a pile of strawberries in the middle of each plate. Break one or two meringues over each plate and crumble them on and around the berries. Spoon the warm sabayon over the berries and meringue. Serve immediately and enjoy!