Rødgrød med Fløde (Danish Red Berry Pudding with Cream)

Danish Red Berry Pudding with Cream (Rødgrød med Fløde)

Danish Red Berry Pudding with Cream (Rødgrød med Fløde)

Berries are transformed into a thick, silky pudding in this simple Danish dish.Ingalls Photography

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.

Rødgrød med Fløde (Danish Red Berry Pudding with Cream)
Berries are transformed into a thick, silky pudding in this simple Danish dish, which can be served warm or cold.
Yield: makes 3 cups

Ingredients

  • 1 12 lb. mixed red berries, such as strawberries, raspberries, and red currants
  • 1 cup sugar
  • 14 cup cornstarch
  • Whipped cream, for serving

Instructions

  1. 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.