Best Rodgrod Med Flode Red Berry Dessert With Cream Recipes
RøDGRøD MED FLøDE (DANISH RED BERRY PUDDING WITH CREAM)
Berries are transformed into a thick, silky pudding in this simple Danish dish, which can be served warm or cold.
Yield makes 3 cups
Number Of Ingredients 4
Steps:
- Simmer berries, sugar, and 3 cups water in a 4-qt. saucepan over medium heat. Cook until berries begin to break down, about 25 minutes. Strain syrup through a cheesecloth-lined sieve; discard berries or save for another use. Return syrup to pan; bring to a boil. Whisk cornstarch and ½ cup water in a bowl until combined, and whisk into syrup; cook, whisking constantly, until a thick pudding forms, 8-10 minutes. Transfer pudding to a bowl and cover with plastic wrap, pressing it directly on the surface of the pudding; chill 1 hour. Divide into serving dishes; garnish with whipped cream.
Nutrition Facts :
RODGROD MED FLOD
This recipe is from an old "Cooking for Today Magazine", published by Good Housekeeping in 1973. The recipe features in a section of Scandinavian recipes. I have no idea what Rodgrod Med Flod means, but at a guess its to do with the red berries in used in the recipe. Personally I'm not to sure about the potato flour ingredient: I'm sure it's fine, but..... Would another kind of flour do instead? I expect you've worked out by now that I've not made this; I'm posting it for Zaar World Tour 2005. I'm afraid the 'Time to Make' is guesswork.
Provided by Mrs B
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and pick over the fruit, then crush the fruit with a fork.
- Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
- Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
- Measure the liquid and, if necessary, make up to 3 cups with water.
- Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
- Decorate with whipped cream and almonds.
Nutrition Facts : Calories 282.4, Fat 0.1, Sodium 13.6, Carbohydrate 68.9, Fiber 0.8, Sugar 57.2, Protein 1
RODGROD MED FLODE (RED BERRY DESSERT WITH CREAM)
This recipe came from my Grandmother Johansen, she was a wonderful old-school cook. I learned basically to cook from her on my summer vacations there as a little girl. I still remember how she prepared this summer dish with such care and pride. 'Velbekomme' as we say in Denmark.
Provided by Scandigirl
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse berries.
- Place them in a saucepan with the water and simmer for five minutes.
- Pour berries into a sieve to drip into a bowl, pressing for juice.
- Measure juice and pour back into saucepan, add vanilla and sugar to taste.
- Bring juice to a slow boil.
- Let boil one minute.
- Pour into a serving dish, sprinkle with a bit of sugar and let cool.
- Serve with chopped almonds, whipping cream and whole berries as decoration.
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