Best Jordbaer Grod Danish Strawberry Pudding Recipes

JORDBAER GROD (DANISH STRAWBERRY PUDDING)

Steps:

• Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low.
• Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool.
• To Serve: Sprinkle with sugar and serve with cold, heavy cream.

DANISH STRAWBERRY PUDDING (JORDBæRGRøD)

Steps:

• Wash the strawberries and remove the green flowers. Of course, if you use frozen, it is not necessary.
• Put strawberries, water, sugar, and vanilla in a saucepan and bring to a boil while stirring.
• When it boils, turn down to low heat, put the lid on, and cook the pudding for 2-3 minutes.
• Mix a thickening of water and potato starch, and gradually pour it into the boiling pudding until you are satisfied with the consistency.
• Allow the pudding to cool and serve it with milk or cream.

LILLY BELLE'S STRAWBERRY PUDDING

Steps:

• Mix sugar and flour togather.
• Add enough milk to sugar/flour to make paste.
• Stir in egg yolks to paste.
• Stir in remaining milk.
• Cook over double boiler until thick.
• Add strawberries.
• Cook about 5 minutes.
• Remove from heat.
• Add butter and vanilla.
• Stir.
• Line bottom of a 10 cup or 2.5 L bowl with vanilla wafers. (recipe calls for Jackson wafers but I use Nilla brand)
• Pour half of strawberry mixture over wafers.
• Repeat layers.
• May make meringue with egg whites or top with whipped cream.

DANISH BERRY PUDDING (RøDGRøD)

Steps:

• Purée berries in blender or press through sieve. Mix cornstarch and sugar in saucepan. Gradually stir in water; add purée. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Remove from heat; stir in lemon juice. Pour into dessert dishes or serving bowl. Cover and refrigerate at least 2 hours. Sprinkle with almonds; serve with half and half if desired.

STRAWBERRY PUDDING

Steps:

• Clean and rinse berries. If they are large cut in halves or quarters.
• Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
• Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
• Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
• Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
• If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
• Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.

20-MINUTE STRAWBERRY PUDDING

Steps:

• In a 5 cup blender sprindle unflavored gelatin over water and let stand 3 to 4 minutes.
• Add hot milk and process at law speed until gelatin is completely dissolved, about 2 minutes.
• Add remaining ingredients and process at high speed until strawberries are pureed.
• Pour into eight dessert dishes and chill until set.
• Enjoy.