Rødgrød med fløde
Local name : Rødgrød med fløde
Summer red berries cooked down and set with potato starch, then served cold under a pour of single cream.
Photo : Olaf Simons · CC BY-SA 3.0
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 6
- Difficulty
- Easy
Method
- Put the fruit in a pan with the water, sugar and vanilla. Bring to a shiver and cook for 8 minutes.
- Push everything through a fine sieve, pressing with a ladle to hold back the seeds. You should have about 900 ml of juice.
- Return the juice to low heat and add the lemon.
- Slake the potato starch in 4 tbsp cold water. Take the pan off the heat.
- Pour the starch in a thin stream while whisking. Return it to the heat for 30 seconds, until it coats the spoon, then stop.
- Divide between glasses, dust with sugar to stop a skin forming, and chill for 3 hours.
- Serve with the cold cream poured over the surface, unstirred.
Potato starch thickens without long cooking, unlike flour. It loses its power once boiled, so work off the heat and stop the moment the mixture coats a spoon.
