Berries are transformed into a thick, silky pudding in this simple Danish dish, which can be served warm or cold. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Rødgrød med Fløde.
- 1 1⁄2 lb. mixed red berries, such as strawberries, raspberries, and red currants
- 1 cup sugar
- 1⁄4 cup cornstarch
- Whipped cream, for serving
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