Solbærgrød med Flødeskum
A classic Danish dessert featuring a vibrant, tart redcurrant porridge served with a generous dollop of whipped cream. It's a simple yet elegant way to enjoy the season's berries.
🧂 Ingredients
- 500 g Fresh or frozen redcurrants
- 150 g Granulated sugar(adjust to taste)
- 200 ml Water
- 2 tbsp Cornstarch
- 200 ml Heavy cream(for whipping)
- 1 tbsp Powdered sugar(for whipping cream (optional))
👨🍳 Instructions
- 1
Combine redcurrants, sugar, and water in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries begin to break down.
⏱️ 10 minutes - 2
In a small bowl, whisk the cornstarch with 2-3 tablespoons of cold water until smooth. This creates a slurry.
💡 Tip: Ensure no lumps remain in the cornstarch slurry. - 3
Gradually whisk the cornstarch slurry into the simmering redcurrant mixture. Continue to cook, stirring constantly, until the porridge thickens.
⏱️ 5 minutes💡 Tip: Stirring prevents lumps and ensures even thickening. - 4
Remove from heat and let the solbærgrød cool slightly. It will continue to thicken as it cools.
💡 Tip: For a smoother consistency, you can strain the mixture after cooking, but this is optional. - 5
While the grød cools, whip the heavy cream with powdered sugar (if using) until soft peaks form.
💡 Tip: Do not over-whip; you want a light and airy cream. - 6
Serve the solbærgrød warm or chilled, topped with a generous dollop of flødeskum (whipped cream).
💡 Pro Tips
- ✓Taste and adjust sugar before thickening, as berry tartness can vary.
- ✓If using frozen redcurrants, they may release more liquid, so you might need slightly more cornstarch.
- ✓For a richer flavor, a splash of vanilla extract can be added to the whipped cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other berries like raspberries or mixed berries.
- Serve with a sprinkle of toasted almonds or a shortbread cookie.