Danish Rødgrød med Fløde (Red Berry Pudding with Cream)

About This Recipe

Danish Rødgrød med Fløde is a real, traditional Danish dish, known as Red Berry Pudding with Cream. A lightly thickened, silky compote of mixed red berries served chilled with a generous pour of cold cream.\n\nRødgrød med fløde is a classic Danish summer dessert whose tongue-twisting name has become a well-known linguistic joke about the difficulty non-Danes have pronouncing it, but the dish itself has been enjoyed for generations as a simple way to use the summer berry harvest.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 600 gmixed red berries (strawberries, raspberries, red currants)
• 500 mlwater
• 100 gsugar
• 3 tbspcornstarch
• 3 tbspcold water
• 200 mlheavy cream, cold(to serve)

Instructions

1. 1

   Simmer the berries

   Combine the berries, water and sugar in a saucepan and simmer for 10 minutes until the berries break down and release their juices.

2. 2

   Strain if desired

   For a smoother pudding, strain the mixture through a sieve, pressing to extract as much liquid as possible; discard the seeds and pulp, or leave it chunky for a more rustic version.

3. 3

   Make the slurry

   Whisk cornstarch with cold water until smooth.

4. 4

   Thicken

   Return the berry liquid to a simmer and whisk in the cornstarch slurry, cooking for 2 to 3 minutes until thickened to a pourable, slightly jiggly consistency.

5. 5

   Chill

   Pour into serving bowls or glasses and refrigerate for at least 2 hours until fully set and cold.

6. 6

   Serve

   Serve chilled with a generous pour of cold heavy cream over the top.

Variations

• •

  Use all one type of berry, like just raspberries, for a more intensely flavored single-note version.

• •

  Add a splash of orange juice to the berries while simmering for extra brightness.

• •

  Serve with a scoop of vanilla ice cream instead of cream for a more indulgent dessert.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions