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
- Simmer berries, sugar, and 3 cups water in a 4-qt. saucepan over medium heat. Cook until berries begin to break down, about 25 minutes. Strain syrup through a cheesecloth-lined sieve; discard berries or save for another use. Return syrup to pan; bring to a boil. Whisk cornstarch and ½ cup water in a bowl until combined, and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 8–10 minutes. Transfer pudding to a bowl and cover with plastic wrap, pressing it directly on the surface of the pudding; chill 1 hour. Divide into serving dishes; garnish with whipped cream.