Danish Red Berry Pudding (Rødgrød Med Fløde)
A Danish red berry pudding, often considered the country's unofficial national dessert, is prepared with a mix of red berries and served chilled with cream.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Clean the fruit and chop rhubarb into 1-inch pieces if using, then place all fruit in a nonreactive saucepan with 3 cups water.
-
Bring the mixture to a boil, then reduce heat to medium-low and simmer until the fruit softens and falls apart.
-
Strain the cooked fruit mixture, discard the berry seeds, and return the juice to the saucepan.
-
Stir sugar into the juice and bring it to a low boil.
-
Reduce heat to medium, add the dissolved potato flour or cornstarch liquid, and stir constantly until the mixture thickens to a heavy syrup.
-
Pour the pudding into individual serving bowls, cover, and refrigerate for at least 2 hours.
-
Serve chilled with plain or vanilla-sweetened whipped cream.