Rødgrød, aka berry pudding, is not a traditional pudding, it’s more like a jam with added potato starch to get the silky pudding-like consistency. The berry pudding has a very intense berry flavor, and with the cream you have a perfect summer dessert.
Berry pudding is a traditional summer dessert in Denmark, made with the fresh berries when they are in season. I grew up having this several times during the summer. My mom made it with rhubarb and strawberries in the start of summer, and by the end we had it with strawberries, raspberries and blackcurrant. I really love blackcurrant. The intense dark flavor is to die for.
The name "rødgrød med fløde" is almost impossible to pronounce for non-native Danes, but go-ahead and try: Rødgrød med fløde [ˈʁɶð̪ˀˌɡ̊ʁɶð̪ˀ mɛ ˈfløːð̪̩].
- 275 g redcurrants
- 775 g strawberries
- 250 g raspberries
- 100 g blackberries
- 150 ml water + 25 ml
- 225 g sugar + extra for dusting
- 1½ tablespoons potato starch
- 2 tablespoons lemon juice
Wash the berries, cut up the larger strawberries into bite-size bits. Come redcurrants and strawberries in a saucepan with water and sugar. Save the raspberries and blackberries for later, they are very delicate and you want to them to keep their shape. Slowly bring it all to a simmer. Skim the stiff foam off the top as it cooks using a large spoon. Let the berries simmer for 3-4 minutes. Add Blackberries.
Whisk potato starch in 25 ml water in a small bowl until combined. Take the berries of the heat, add the potato starch + water and stir until combined. Add raspberries and let them get warm while gently stirring. Transfer pudding to a bowl and sprinkle sugar on the surface of the pudding, so it doesn’t form a pudding-skin. Chill the pudding and serve at room temperature with ice cold cream.
The Danish version:
Rødgrød med Fløde
- 275 g røde ribs
- 775 g jordbær
- 250 g hindbær
- 100 g brombær
- 1½ dl vand + ¼ dl
- 225 g sukker + ekstra til at drysse ovenpå
- 1½ spsk kartoffelmel
- 2 spsk citronsaft
Rens bærrene og skær de store jordbær over. Kom jordbær og ribs i en gryde med vand og sukker. Kog det forsigtigt op, fjern eventuelt skum. Kog forsigtigt grøden i ca. 3-4 minutter. Tilsæt brombærrene. Tag grøden af varmen.
Rør kartoffelmelen ud i den resterende ¼ dl vand. Kom det i grøden og rør rundt. Tilsæt hindbærrene, og lad dem lige varme op. Grøden skal ikke koges nu.
Kom grøden i en skål, og drys den med sukker, så der ikke dannes skind på toppen. Afkøl grøden og server den stuetemperatur med iskold fløde,