Rødgrød Med Fløde (Berry Porridge with Cream)
This delicious summer dessert is sweet, tart, and refreshing. It's a Danish classic and notoriously difficult to pronounce!
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!