Ingredients
Fruit
- 500 gredcurrants
- 300 graspberries
- 200 gstrawberries
- 100 gblackcurrants, optional
Also
- 600 mlwater
- 150 gsugar, or to taste
- 1vanilla pod
To thicken
- 40 gpotato starch, kartoffelmel
- 100 mlcold water
To finish
- caster sugar, to dust
To serve
- cold single cream, fløde
- poured over
Directions
- Use a mix of berries and make sure a good proportion is tart. Rinse the berries and pick out any stalks and leaves. Put them in a pan with the water and the split vanilla pod.
- Bring to a simmer and cook for 8 to 10 minutes, until the berries have collapsed. Do not boil it hard or for long.
- Discard the pips and skins and return the juice and pulp to the pan. Add the sugar and taste, and keep it on the tart side. It should be clearly sour behind the sweetness.
- Bring it back to a bare simmer. Slake the potato starch in the cold water until completely smooth. Take the pan off the heat entirely before adding it. Potato starch thickens almost instantly and it must not boil.
- Bring it just to the point where it thickens and turns glossy and translucent, then take it straight off. The consistency should be thick enough to hold a spoon trail briefly but still pourable.
- Pour it into a serving bowl or individual dishes. Now dust the surface with caster sugar while it is still hot. Cool it completely and then chill it.
- Serve cold with cold single cream poured over at the table. It is a summer dessert, eaten through the berry season, and it is also served warm in autumn.
Technique
- Potato starch is the traditional thickener across Scandinavia and it gives a clearer set than cornflour.
- It is served for dessert and also eaten cold for breakfast with milk.
- It keeps three days refrigerated with the sugar layer intact.
Substitutions
- Frozen mixed berries, which work perfectly well.
- Cornflour in place of potato starch, accepting a cloudier result.
Variations
- Made with rhubarb early in the season.
- Served warm, which is the autumn way.
- Rote Grütze, the north German version.
History
Red berry compote with cream; the phrase is the classic test of Danish pronunciation that foreigners are always asked to attempt.
Frequently asked questions
What is Rødgrød med fløde?
Rødgrød med fløde is a dessert from Denmark: red summer-berry compote with cream, a tongue-twister classic. Red berry compote with cream; the phrase is the classic test of Danish pronunciation that foreigners are always asked to attempt.
How long does Rødgrød med fløde take to make?
Rødgrød med fløde takes 15 min of preparation and 20 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Rødgrød med fløde?
Yes, within limits. Frozen mixed berries, which work perfectly well. Cornflour in place of potato starch, accepting a cloudier result.
What is the most important thing to get right in Rødgrød med fløde?
Bring to a simmer and cook for 8 to 10 minutes, until the berries have collapsed. Do not boil it hard or for long.
