📝 About This Recipe
A national treasure of Denmark, Rødgrød med fløde is a vibrant, velvety pudding made from a medley of sun-ripened summer berries. Its name is famously used as a shibboleth due to its difficult pronunciation, but its flavor is universally loved for its perfect balance of tartness and sweetness. Served chilled with a luxurious pour of cold heavy cream, this dish captures the refreshing essence of a Scandinavian summer in every spoonful.
🥗 Ingredients
The Berry Base
- 2 cups Fresh Strawberries (hulled and halved)
- 1.5 cups Fresh Raspberries
- 1 cup Redcurrants (stripped from stems)
- 1/2 cup Blackcurrants (optional, for depth of color)
- 2 cups Water (filtered)
Flavoring & Sweetener
- 3/4 cup Granulated Sugar (adjust based on berry sweetness)
- 1 piece Vanilla Bean (split lengthwise)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Thickener
- 3 tablespoons Potato Starch (traditional for a clear finish)
- 3 tablespoons Cold Water (for the slurry)
For Serving
- 1 cup Heavy Cream (ice cold)
- 1/4 cup Whole Milk (optional, to thin the cream)
- 2 tablespoons Sliced Almonds (lightly toasted)
- 4-6 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Begin by rinsing all the berries gently under cold water. Hull the strawberries and cut them into halves or quarters if they are large.
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2
In a large non-reactive saucepan, combine the strawberries, raspberries, redcurrants, blackcurrants, and the 2 cups of water.
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3
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 10-12 minutes until the berries have softened and released their vibrant juices.
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4
Using a fine-mesh sieve, strain the fruit mixture into a clean pot if you prefer a perfectly smooth jelly. For a more rustic, traditional version, keep the fruit in the liquid.
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5
Scrape the seeds from the split vanilla bean into the pot and drop the pod in as well. Stir in the sugar and lemon juice.
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6
Continue to simmer for another 2-3 minutes until the sugar has completely dissolved. Taste the mixture; if it is too tart, add another tablespoon of sugar.
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7
In a small bowl, whisk together the potato starch and the 3 tablespoons of cold water until a smooth slurry forms with no lumps.
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8
Remove the saucepan from the heat momentarily. While whisking constantly, pour the starch slurry into the hot berry liquid in a slow, steady stream.
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9
Return the pot to the heat and bring it just back to a brief boil. As soon as the first bubble breaks the surface and the mixture thickens and clears, remove it from the heat immediately.
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10
Remove the vanilla pod. Pour the hot compote into a large glass serving bowl or individual ramekins.
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11
To prevent a skin from forming on top, lightly sprinkle the surface with a teaspoon of granulated sugar while it is still hot. Let it cool to room temperature, then refrigerate for at least 3-4 hours until completely chilled.
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12
Just before serving, pour a generous amount of ice-cold heavy cream (or a mix of cream and milk) over each portion. Garnish with toasted almonds and a sprig of mint.
💡 Chef's Tips
Use potato starch rather than cornstarch if possible; it yields a clearer, more translucent finish that is characteristic of the dish. Never over-boil the mixture once the starch has been added, as this can cause the starch bonds to break, resulting in a thin, watery compote. If using frozen berries, reduce the initial water amount by 1/4 cup as frozen fruit tends to release more liquid. Adjust the ratio of berries based on what is in season; the key is to have a mix of sweet (strawberries) and tart (currants or raspberries). For the best experience, ensure the compote is thoroughly chilled and the cream is straight from the refrigerator to provide a temperature contrast.
🍽️ Serving Suggestions
Serve with a side of Danish butter cookies (Småkager) for a delightful crunch. Pair with a glass of chilled Elderflower cordial or a light, fruity Rosé wine. Add a scoop of high-quality vanilla bean ice cream if you want an even richer dessert. Top with a few extra fresh, uncooked berries right before serving to add texture contrast. For a modern twist, add a hint of freshly grated orange zest to the berry mixture while simmering.