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Rødgrød med Fløde (Danish Red Berry Pudding with Cream)
Danes love to ask foreigners to say "Rødgrød" because it is nearly unpronounceable to those not familiar with this guttural language. The Erslevs coached their children to say it correctly when they returned to Copenhagen, thus disappointing the Danish cousins! Danes often grow red currants just for this recipe. Since red currants can be hard to find in the U.S., simply substitute strawberries or raspberries.
4 cups red berries ( Red currants are traditional but fresh or frozen strawberries and raspberries, even grape or other berry juice, may be used. )
Ingredients:
3 cups water
1 cup sugar
¾ cup potato starch (or cornstarch. Find potato starch in a Jewish Foods section.)
1½ cup cold water
Small amount of sugar for sprinkling.
Cream for topping, as desired.
Directions:
Bring berries to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve. Compost the seeds and skins. Pour the red berry juice back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
In a small bowl, mix the potato starch with cold water until it is syrupy, then add it to the berry juice, constantly stirring. As soon as it thickens, remove from the heat and pour into individual glass dishes. Sprinkle with sugar to prevent a skin from forming.
Let cool.
Top with whipped cream. Makes six servings.
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Topic: Danish Pudding (Read 13679 times)
