📝 About This Recipe
A crown jewel of Scandinavian summer, Rødgrød med Fløde is a luscious, velvet-textured berry pudding that captures the essence of the Nordic harvest. This vibrant dish balances the tartness of redcurrants and raspberries with a gentle sweetness, thickened to a glossy perfection. Served chilled with a pour of cold, heavy cream, it creates a stunning visual and flavor contrast that is both nostalgic and sophisticated.
🥗 Ingredients
The Berry Base
- 300 grams Redcurrants (fresh or frozen, stems removed)
- 250 grams Raspberries (fresh or frozen)
- 250 grams Strawberries (hulled and halved)
- 100 grams Blackcurrants (optional, for deeper color and tartness)
- 2 cups Water (filtered)
Sweeteners and Aromatics
- 1 cup Granulated Sugar (adjust based on the tartness of the berries)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 tablespoon Lemon Juice (freshly squeezed)
Thickening Agent
- 4 tablespoons Potato Starch (traditional for a clear, glossy finish)
- 1/4 cup Cold Water (for the starch slurry)
For Serving
- 1 cup Heavy Cream (ice cold, for pouring)
- 1/2 cup Whole Milk (optional, to thin the cream if desired)
- 2 tablespoons Slivered Almonds (blanched, for garnish)
- 6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large, non-reactive saucepan, combine the redcurrants, raspberries, strawberries, and blackcurrants with 2 cups of water.
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2
Add the sugar, the vanilla bean pod, and the scraped seeds to the pot, stirring gently to combine.
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3
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for 10-12 minutes until the berries have softened and released their juices.
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4
Place a fine-mesh sieve over a clean bowl and carefully pour the berry mixture through it to remove the seeds and skins. Use the back of a spoon to press out all the liquid, then discard the solids.
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5
Return the clear berry juice to the saucepan and stir in the lemon juice. Bring it back to a very faint simmer over low heat.
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6
In a small bowl, whisk together the potato starch and 1/4 cup of cold water until smooth to create a 'slurry'.
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7
Remove the saucepan from the heat entirely. This is crucial to prevent the starch from becoming stringy or gluey.
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8
Slowly whisk the starch slurry into the hot berry juice in a steady stream, stirring constantly until the mixture thickens and becomes translucent.
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9
Briefly return the pot to the heat for just 30 seconds, allowing it to give one single 'bubble' to activate the starch, then remove immediately.
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10
Pour the pudding into a large glass serving bowl or individual ramekins.
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11
To prevent a skin from forming, sprinkle a thin layer of granulated sugar over the surface while it is still hot.
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12
Allow the pudding to cool to room temperature, then refrigerate for at least 4 hours, or until thoroughly chilled and set.
💡 Chef's Tips
Always use potato starch rather than cornstarch for the most authentic, crystal-clear appearance. Never boil the pudding after adding the starch slurry, as overheating can break the starch bonds and make the pudding thin again. If you prefer a rustic texture, you can skip the straining step and leave the whole berries in the pudding. Adjust the sugar levels at the end of the simmering stage; different harvests of berries vary significantly in acidity. For the best flavor, use berries at the peak of their season, though frozen berries work remarkably well in the winter months.
🍽️ Serving Suggestions
Serve in chilled glass bowls to showcase the deep ruby color of the fruit. Pour the cold heavy cream around the edges of the pudding just before eating, creating a beautiful 'moat' effect. Pair with a glass of crisp, sweet dessert wine like a Late Harvest Riesling. Top with a few fresh, uncooked raspberries and a sprinkle of toasted slivered almonds for crunch. Serve alongside thin, crisp Danish butter cookies (Småkager) for a classic afternoon treat.