Rødgrød med Fløde — Danish red berry pudding with cream

i. Origin & history

Rødgrød is a traditional Danish summer dish, eaten when berries are in season. Variants of the same recipe appear under different names in Sweden (rödgröd) and Norway (rødgrøt). The Danish pronunciation of rødgrød med fløde is notoriously difficult for non-Danes.

ii. Ingredients

Makes 6 servings · scroll the side panel to adjust

• 500 g mixed red berries (raspberry, redcurrant, blackcurrant)
• 250 ml water
• 150 g sugar
• 2 tbsp potato starch
• 2 tbsp cold water
• 1 tsp vanilla extract
• 200 ml double cream, to serve

iii. Method

1. Combine berries, water and sugar in a pan. Simmer 10 min until berries break down. Press through a sieve to remove seeds.
2. Return purée to the pan; bring to a simmer.
3. Mix potato starch with cold water. Pour into the simmering purée while whisking; cook 2 min to thicken slightly. Stir in vanilla.
4. Pour into a serving bowl. Sprinkle the top with a thin layer of sugar (this stops a skin forming).
5. Chill at least 3 hours. Serve cold with cold pouring cream.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Norwegian rødgrøt and Swedish rödgröd are essentially identical. Modern versions use frozen mixed berries year-round.

vii. More from Scandinavian

• Blackberry Fool — British folded fruit cream
• Summer Pudding — British berry-bread pudding
• Syllabub — British wine cream
• Queen of Puddings — British bread-jam pudding
• Klejner — Danish carnival biscuits
• Risalamande — Danish Christmas rice pudding