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Rødgrød med Fløde

By Groceree

Also known as Rødgrød · Danish Red Berry Pudding

Red summer berries cooked briefly and thickened with potato starch into a glossy, loose pudding, served cold with pouring cream. Famously impossible for foreigners to pronounce.

Last updated

A bowl of glossy red berry pudding with cream poured over the top
Servings
6 servings
Prep
15 min
Cook
15 min
Total
2 h 30 min

Ingredients

  • redcurrants300 g
  • raspberries300 g
  • strawberries300 g
  • blackcurrants (optional)100 g
  • caster sugar150 g
  • water500 ml
  • potato starch3 tbsp
  • vanilla extract (optional)1 tsp
  • single cream250 ml
  • caster sugar1 tbsp
  • cold water100 ml

Instructions

  1. 01

    Strip the , and the if using, from their stalks with a fork. Bring the 500 ml of and 150 g of to the boil, add the and the , if using, and simmer for 5 minutes until they burst.

  2. 02

    For a smooth pudding, push the currants and their liquid through a sieve and return the purée to the pan, or leave them whole for texture.

  3. 03

    Hull and halve the . Add them with the and bring back to a simmer for 1 minute only — they should keep their shape.

  4. 04

    Slake the in the 100 ml of , pull the pan off the heat and stir it in with the , if using.

  5. 05

    Bring it back just to the boil, stirring, and take it off the moment it thickens and turns glossy. Boiling for longer thins it again.

  6. 06

    Pour into a bowl, sprinkle the 1 tbsp of on top to stop a skin forming, and chill for at least 2 hours.

  7. 07

    Serve cold with poured over.

Notes

  • Use potato starch and bring it to the boil only once. Cooked on, it breaks down and the pudding turns thin and cloudy.
  • The soft fruit goes in last and only for a minute. Stewed, it collapses into jam.
  • Say it: roughly “ruh-grruh meh flu-uh”. Danes use it as a test for anyone learning the language.

Nutrition per serving

Calories
220 kcal
Protein
2 g
Carbs
38 g
Fat
7 g

Estimated from the ingredients.

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