Rødgrød med Fløde
Rødgrød med Fløde (RUHD-gruhd meth FLUH-theh)
Red Berry Pudding with Cream
A luscious Danish summer dessert of stewed red berries thickened into a glossy pudding, served cold with a pool of heavy cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: glass dessert bowl
Garnishes: fresh berries, mint sprig
Accompaniments: heavy cream, sugar cookies
Instructions
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1
Combine berries, sugar, and water in a saucepan. Bring to a simmer and cook 10 min until berries break down.
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2
Strain half the mixture through a sieve for a smoother texture, return to pot (optional).
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3
Stir the potato starch slurry into the simmering fruit. Cook 2 min until thickened and glossy.
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4
Pour into serving bowls. Sprinkle a thin layer of sugar on top to prevent a skin forming.
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5
Chill at least 2 hours. Serve cold with a generous pour of heavy cream.
Did You Know?
Rødgrød med fløde is famously used to test whether foreigners can speak Danish — the name is nearly impossible for non-Danes to pronounce.
Chef's Notes
Equipment Tips
- saucepan
- serving bowls
- whisk
Garnishing
fresh berries, mint sprig
Accompaniments
heavy cream, sugar cookies
The Story Behind Rødgrød med Fløde
This berry pudding has been a Danish summer staple since the 18th century when sugar became affordable. It showcases Scandinavia's brief but bountiful berry season. The dish name became a cultural shibboleth — Danes use it to playfully test foreigners' pronunciation abilities.
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