Rødgrød med Fløde
Danish Red Berry Pudding with Vanilla Cream
A classic Danish dessert made from red berries, thickened to a pudding consistency, and traditionally served with a generous dollop of vanilla-infused cream.
🧂 Ingredients
- 1 kg Mixed red berries (strawberries, raspberries, redcurrants, blueberries)(fresh or frozen)
- 150 g Granulated sugar(adjust to taste)
- 4 tbsp Cornstarch
- 100 ml Water
- 300 ml Heavy cream
- 1 tsp Vanilla extract
- 2 tbsp Powdered sugar(for the cream)
👨🍳 Instructions
- 1
Combine berries and granulated sugar in a large saucepan. Cook over medium heat, stirring occasionally, until berries have softened and released their juices, about 10-15 minutes.
⏱️ 15 minutes - 2
In a small bowl, whisk together cornstarch and water until smooth to create a slurry.
💡 Tip: Ensure no lumps remain in the cornstarch slurry. - 3
Gradually whisk the cornstarch slurry into the simmering berry mixture. Continue to cook, stirring constantly, until the pudding thickens, about 2-3 minutes.
⏱️ 3 minutes💡 Tip: Stirring prevents sticking and ensures even thickening. - 4
Remove from heat and let the rødgrød cool slightly. It will thicken further as it cools.
💡 Tip: For a smoother pudding, you can strain out the seeds after cooking, but this is optional. - 5
While the pudding cools, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.
💡 Tip: Do not over-whip the cream, or it will become buttery. - 6
Serve the rødgrød cold or at room temperature, topped with a generous spoonful of vanilla cream.
💡 Pro Tips
- ✓Use a mix of berries for the best flavor and color.
- ✓Adjust sugar based on the sweetness of your berries.
- ✓The pudding can be made a day in advance and stored in the refrigerator.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve with a drizzle of milk instead of cream.
- Add a splash of lemon juice for extra brightness.
- Incorporate other fruits like rhubarb or cherries.