Danish Red Berry Pudding with Cream (Rødgrød med fløde)
Rødgrød med fløde is a beloved Danish summer classic that celebrates the very best of berry season.
Traditionally made with a mixture of red and dark berries, this simple fruit pudding can include strawberries, redcurrants, raspberries, blackcurrants, blackberries, gooseberries or blueberries.
Serve it well chilled with cold cream for a wonderfully simple and nostalgic Danish dessert.
Ingredients
Red Berry Pudding
- 400 g (14 oz) mixed berries, such as strawberries, redcurrants, raspberries and blackcurrants
- 450 ml (1¾ cups + 2 tbsp) water
- 85 g (about ⅓ cup + 1 tbsp) sugar
- 2½ tbsp potato starch
- 5 tbsp cold water
- ½ tbsp sugar, for sprinkling
For Serving
- 250 ml (1 cup) heavy cream
Instructions
1. Prepare the Berries
Rinse the berries and remove any stems, leaves or hulls.
Place all the berries except the raspberries in a saucepan with the water and sugar.
Stir well.
For an even deeper berry flavour, allow the berries to sit in the sugar and water for a couple of hours before cooking.
2. Cook the Fruit
Place the saucepan over low heat and slowly bring the berries to a boil.
Skim off any foam that rises to the surface.
Allow the berries to simmer gently for 2–3 minutes.
3. Add the Raspberries
Remove the saucepan from the heat.
Gently stir in the raspberries so they remain as whole as possible.
4. Thicken the Pudding
Mix the potato starch with the 5 tbsp cold water until completely smooth.
Gradually stir the starch mixture into the hot berry mixture until lightly thickened.
Avoid boiling the pudding vigorously after adding the potato starch, as this can affect the texture.
5. Chill
Pour the pudding into a serving bowl.
Sprinkle a very thin layer of sugar over the surface. This helps prevent a skin from forming as the pudding cools.
Refrigerate until completely chilled.
6. Serve
Serve the cold rødgrød with plenty of ice-cold heavy cream poured over the top.
Notes
Rødgrød can be made with almost any combination of red, purple or blue berries.
Try using:
- Strawberries
- Redcurrants
- Raspberries
- Blackcurrants
- Blackberries
- Gooseberries
- Blueberries
Outside berry season, frozen berries work perfectly well.
For a completely smooth pudding, blend and strain the cooked fruit before thickening it with potato starch.
Rødgrød can also be served with milk, crème fraîche, softly whipped cream or good vanilla ice cream.
For a little extra texture, sprinkle the finished dessert with blanched whole or sliced almonds.
Recipe and image source: Arla.dk
