Danish, generally, is a very hard language to learn. It has a lot of unique sounds and letters, as you can tell by the name of this recipe! But the hardest part is probably that words are pronounced very differently from how they are spelled. Probably the most classic “hard to pronounce” Danish phrase is actually the name of this dessert – rød grød med fløde! We love getting friends to try pronouncing this dish as it’s always guaranteed to be funny 🙂
The dish itself sounds a bit weird, but it’s one of our favorite summer desserts! The direct translation is “red porridge with cream”. It’s very simple, consisting of fruit that is cooked down into a sort of liquid jam and served with cream! Perfect for a summer evening, and even more delicious if you can get ahold of fruit that’s in season and perfectly ripe!
Rødgrød Med Fløde (Berry Porridge with Cream)
Ingredients
- 1.35 kg (3 lbs) strawberries
- 366 grams (13 oz) raspberries
- 220 grams (1 cup + 1 tbsp) sugar
- 1 tsp vanilla extract
- Splash of lemon juice
- Pinch of salt
- 2 tbsp cornstarch
- Heavy cream (to serve)
Instructions
- Wash your strawberries and raspberries well. You can also add other fruits such as blackberries, currants, or even rhubarb! Cut your strawberries in half or quarters and add to a pot. Add your raspberries as well.
- Add your sugar, lemon juice, vanilla extract, and salt to the pot.
- Put the pot on the stove over medium heat and stir to combine everything. Let your berries cook out for about 30 minutes until they have broken down.
- Once the berries have softened, you can mash them up a little bit for a smoother texture, or leave a little chunkier! To thicken the mixture, add the cornstarch to a small bowl with some of the berry liquid and stir to dissolve. Add the cornstarch mixture to the pot and stir well to combine. Let the mixture boil for a few minutes to activate the cornstarch.
- Serve the berry porridge in bowls, top with a bit of heavy cream, and enjoy!
