Serves 4
25 min
Rødgrød med Fløde (Danish Red Berry Pudding with Cream)
Recipe GLPR4ac4492e3e19af
A classic Nordic dessert featuring a silky-smooth red berry compote thickened with cornstarch and served chilled with a generous dollop of whipped cream. The natural sweetness and tartness of strawberries, raspberries, and red currants create a vibrant, fruity pudding that's both elegant and comforting.
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Ingredients
1½ lb Mixed red berries (strawberries, raspberries, and red currants)
1 cup Sugar
¼ cup Cornstarch
Whipped cream, for serving
Directions
Rinse and prepare the mixed red berries, removing any stems and hulls. If using large strawberries, cut them in half. Set aside.
Place the berries in a large saucepan or pot and add the sugar. Stir well to combine, breaking down some of the berries slightly to release their juices.
Bring the berry mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce the heat and let simmer for about 5 minutes, allowing the berries to release their natural juices.
In a small bowl, whisk the cornstarch with 3 tablespoons of cold water until smooth and lump-free, creating a slurry.
Slowly pour the cornstarch slurry into the simmering berry mixture while stirring constantly with a whisk. Continue stirring for 2-3 minutes until the pudding thickens and becomes glossy and translucent.
Remove from heat and let cool to room temperature, stirring occasionally. The pudding will continue to thicken as it cools.
Divide the cooled red berry pudding among serving bowls or glasses. Top each portion with a generous dollop of whipped cream and serve chilled or at room temperature.
