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Desserts

Rødgrød med Fløde (Red Berry Pudding with Cream)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
15 min
Cook

Ingredients

  • 500 g (1.1 lb) mixed red berries (redcurrants, raspberries, strawberries)
  • 500 ml (2 cups) water
  • 100 g (1/2 cup) sugar
  • 3 tbsp (30 g) cornstarch
  • 60 ml (1/4 cup) cold water, for slurry
  • 200 ml (scant 1 cup) heavy cream, cold
  • Sliced almonds, to garnish (optional)

Method

  1. Combine the berries, water and sugar in a saucepan and bring to a simmer for 8-10 minutes until the fruit breaks down.
  2. Strain the mixture through a sieve, pressing to extract as much juice as possible; discard the solids or reserve some pulp if preferred.
  3. Return the strained liquid to the pan and bring back to a gentle simmer.
  4. Mix the cornstarch with the cold water to form a slurry, then whisk it into the simmering liquid until thickened and glossy.
  5. Pour into serving bowls, sprinkle with sugar to prevent a skin forming, and chill for at least 2 hours before serving with cold cream poured over the top.

Introduction: A glossy, ruby-red compote of summer berries thickened with cornstarch and finished with a pool of cold cream, rødgrød med fløde is so quintessentially Danish that foreigners are often jokingly asked to pronounce its name as a test of their Danish skills.

Cultural Background: A glossy, ruby-red compote of summer berries thickened with cornstarch and finished with a pool of cold cream, rødgrød med fløde is so quintessentially Danish that foreigners are often jokingly asked to pronounce its name as a test of their Danish skills.

Tips: Sprinkling a thin layer of sugar over the surface while cooling prevents a tough skin from forming. Serve very cold, with the cream added just before eating for the classic contrast of temperatures.

Variations: Add a cinnamon stick while simmering for a warm undertone. Use frozen mixed berries out of season with equally good results. Naturally vegan if a plant-based cream is used in place of dairy cream.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Served cold — not reheated.

Nutrition: Approx. 220 kcal, 2g protein, 12g fat, 26g carbohydrates per serving.

FAQs

Q: Why is my rødgrød too thin?
A: This usually means not enough cornstarch slurry was added or it wasn't simmered long enough after whisking it in; a touch more slurry will thicken it further.

Q: Can I use frozen berries?
A: Yes, frozen berries work very well and are traditional to use outside of summer berry season.

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