Rodgrod med Flode (Red Berry Dessert with Cream) |
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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This recipe came from my Grandmother Johansen, she was a wonderful old-school cook. I learned basically to cook from her on my summer vacations there as a little girl. I still remember how she prepared this summer dish with such care and pride. 'Velbekomme' as we say in Denmark. Ingredients:
1 kg mixed berry (e.g. black currants, red currants, raspberries, cherries and rhubarb) |
1 liter water |
150 -175 g sugar |
1/2 vanilla bean |
4 tablespoons cornstarch, per liter of stained juice |
50 g chopped blanced almonds |
whipping cream |
3 -5 fresh raspberries, to sprinkle on top of the dessert |
Directions:
1. Rinse berries.
2. Place them in a saucepan with the water and simmer for five minutes.
3. Pour berries into a sieve to drip into a bowl, pressing for juice.
4. Measure juice and pour back into saucepan, add vanilla and sugar to taste.
5. Bring juice to a slow boil.
6. Let boil one minute.
7. Pour into a serving dish, sprinkle with a bit of sugar and let cool.
8. Serve with chopped almonds, whipping cream and whole berries as decoration.
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