📝 About This Recipe
Rømmegrøt is the crown jewel of Norwegian hospitality, a rich and velvety sour cream porridge that has graced celebratory tables for centuries. This dish perfectly balances the tangy depth of high-quality sour cream with the sweetness of cinnamon-sugar and the luxurious richness of melted butterfat. It is a comforting, heart-warming experience that captures the essence of Scandinavian 'kos' (coziness) in every spoonful.
🥗 Ingredients
The Porridge Base
- 2 cups High-fat Sour Cream (minimum 35% fat content if available; use 'Seterømme' for authenticity)
- 1 1/4 cups All-purpose Flour (sifted to prevent lumps)
- 2 1/2 cups Whole Milk (warmed slightly to prevent curdling)
- 1/2 teaspoon Fine Sea Salt (or to taste)
- 1 tablespoon Granulated Sugar (to balance the acidity of the cream)
The Toppings (The Holy Trinity)
- 4 tablespoons Unsalted Butter (skimmed from the cooking process or melted separately)
- 2 tablespoons Ground Cinnamon (high quality Ceylon cinnamon preferred)
- 1/4 cup Granulated Sugar (for sprinkling)
Traditional Accompaniments
- 200 grams Spekemat (assorted cured meats like fenalår (cured mutton) or prosciutto)
- 1 package Flatbrød (Norwegian crisp thin bread)
- 1/2 cup Fresh Raspberries (optional, for a modern tart contrast)
👨🍳 Instructions
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1
Pour the sour cream into a heavy-bottomed saucepan or cast-iron pot. Over medium heat, bring the cream to a gentle simmer while stirring constantly with a wooden spoon.
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2
Allow the sour cream to simmer uncovered for about 10-15 minutes. You are looking for the fat (butterfat) to begin separating from the cream solids; it will look yellow and oily on the surface.
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3
Sift approximately 1/3 of the flour (about 1/2 cup) over the simmering cream. Stir it in quickly and vigorously to incorporate.
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4
Continue to simmer and stir for another 2-3 minutes. As the flour cooks, more yellow butterfat will seep out of the mixture.
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5
Using a small ladle or spoon, carefully skim off the yellow butterfat that has risen to the top. Collect this in a small bowl and keep it warm; this is the 'liquid gold' used for serving.
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6
Once you have skimmed off as much fat as possible (usually 3-5 tablespoons), whisk in the remaining flour. The mixture will become very thick and paste-like.
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7
Slowly begin adding the warmed milk, about 1/2 cup at a time. Whisk vigorously after each addition to ensure a completely smooth, lump-free consistency.
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8
Continue adding milk until the porridge reaches a thick but pourable consistency, similar to a heavy custard or Greek yogurt.
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9
Reduce the heat to low and let the porridge simmer gently for 5-10 minutes. This cooks out the raw flour taste and develops the velvety texture.
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10
Stir in the salt and the 1 tablespoon of sugar. Taste and adjust seasoning; the porridge should be tangy but balanced.
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11
If the porridge has become too thick during the final simmer, whisk in a splash more milk until the desired texture is restored.
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12
Remove from heat and prepare for immediate service while the porridge is steaming hot.
💡 Chef's Tips
Always use the highest fat sour cream you can find; low-fat versions will not separate and you won't get the essential butterfat. If your porridge develops lumps, don't panic—simply use an immersion blender for 30 seconds to restore its silky-smooth texture. Be patient when simmering the sour cream; the separation of the fat is a chemical process that cannot be rushed with high heat or it may burn. To prevent a skin from forming if not serving immediately, press a piece of parchment paper directly onto the surface of the porridge. For a truly authentic flavor, try to find 'Seterømme' at a specialty Scandinavian grocer, which has the correct acidity and fat content.
🍽️ Serving Suggestions
Serve in shallow bowls with a generous well of the reserved warm butterfat in the center. Generously dust the surface with a mixture of cinnamon and sugar for that classic sweet-and-sour profile. Pair with a side of salty 'Spekemat' (cured meats) and crispy flatbread to balance the richness of the cream. Enjoy with a glass of cold raspberry juice (saft) or a crisp Norwegian apple cider. For a festive touch, serve alongside a small bowl of chilled cloudberries or lingonberries.