RØDGRØD MED FLØDE: DANISH COOKED RED BERRIES AND CREAM

By ANNE AMMITZBØLL, Europe
RØDGRØD MED FLØDE: DANISH COOKED RED BERRIES AND CREAM
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Ask any Dane what they think of when you say summer, and they will almost certainly respond with strawberries. Ask them about Danish summer desserts, and it will be Rødgrød med Fløde, a beloved, slightly thickened berry soup, served with a decadent amount of loose heavy cream. Anne makes different kinds of rødgrød at different points in the season, varying it according to the fruits that are ripe. Usually it's strawberry and rhubarb in the early summer, and mixed berries with no rhubarb in the late summer. You can also make it at other times of the year, using frozen berries.
Ingredients
  • 3/4 kg red berries (a combination of strawberries, blackberries and raspberries is lovely)
  • 2 1/4 - 2 1/2 cups filtered water
  • 125 grams sugar + a couple of tablespoons, to sprinkle at the end
  • 1 pinch salt
  • 4 tablespoons cornstarch mixed with a few spoonfuls of cold water to make a slurry
  • 1 cup heavy cream (add the amount of cream you like, to taste)
Servings: people
Instructions
  1. Place the berries, water, sugar, and pinch of salt in a medium-large sized pot and bring to a boil.
  2. Once at a boil, slowly whisk in the cornstarch slurry, adding a little at a time, until the consistency is that of a thick soup.
  3. Take off the heat, cool for a minute, then pour into your serving bowl. Anne used a glass bowl, with a metal spoon in it, explaining that the presence of the metal prevents the glass from breaking.
  4. Sprinkle a light layer of sugar on top of the berries and set aside to cool. Anne serves her rødgrød ice cold, with a hearty glug of heavy cream, to taste.
Ingredients
  • 3/4 kg red berries (a combination of strawberries, blackberries and raspberries is lovely)
  • 2 1/4 - 2 1/2 cups filtered water
  • 125 grams sugar + a couple of tablespoons, to sprinkle at the end
  • 1 pinch salt
  • 4 tablespoons cornstarch mixed with a few spoonfuls of cold water to make a slurry
  • 1 cup heavy cream (add the amount of cream you like, to taste)
Servings: people
Instructions
  1. Place the berries, water, sugar, and pinch of salt in a medium-large sized pot and bring to a boil.
  2. Once at a boil, slowly whisk in the cornstarch slurry, adding a little at a time, until the consistency is that of a thick soup.
  3. Take off the heat, cool for a minute, then pour into your serving bowl. Anne used a glass bowl, with a metal spoon in it, explaining that the presence of the metal prevents the glass from breaking.
  4. Sprinkle a light layer of sugar on top of the berries and set aside to cool. Anne serves her rødgrød ice cold, with a hearty glug of heavy cream, to taste.

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