flipRed Berry Pudding with Cream (Rødgrød med fløde)
Red Berry Pudding with Cream (Rødgrød med fløde)
Why this dish? Rødgrød med fløde is the quintessential Danish national dessert—its very name serves as a pronunciation test to recognize a true Dane. For Lehmann, deeply Danish throughout her very long life, it was the nostalgic sweetness of summers and family Sundays.
A jellied compote of redcurrants and raspberries, bright and tangy, served cold under a veil of cream. The most iconic summer dessert of Denmark.
Ah, rødgrød med fløde! Just try to pronounce it, and we'll know at once whether you are Danish or not. I burst the season's redcurrants and raspberries, thickened the juice until it coated the spoon, and served it well chilled, drowned in cream. It is red, it is tart, it is sweet—it is the whole Northern summer in a bowl.
- •Redcurrants — a good amount (tart base)
- •Raspberries — a good amount (aroma)
- •Sugar — according to tartness (sweetness)
- •Potato starch — a little, dissolved (thickener)
- •Cream — for topping (serving)
Red Berry Pudding with Cream (Rødgrød med fløde)
A jellied compote of redcurrants and raspberries, bright and tangy, served cold under a veil of cream. The most iconic summer dessert of Denmark.
Why this dish? Rødgrød med fløde is the quintessential Danish national dessert—its very name serves as a pronunciation test to recognize a true Dane. For Lehmann, deeply Danish throughout her very long life, it was the nostalgic sweetness of summers and family Sundays.
Ah, rødgrød med fløde! Just try to pronounce it, and we'll know at once whether you are Danish or not. I burst the season's redcurrants and raspberries, thickened the juice until it coated the spoon, and served it well chilled, drowned in cream. It is red, it is tart, it is sweet—it is the whole Northern summer in a bowl.
Ingredients (period version)
- Redcurrants — a good amount (tart base)
- Raspberries — a good amount (aroma)
- Sugar — according to tartness (sweetness)
- Potato starch — a little, dissolved (thickener)
- Cream — for topping (serving)
Ingredients
- Redcurrants (fresh or frozen) — 300 g (tart base)
- Raspberries — 300 g (aroma)
- Sugar — 100 g (adjust to taste) (sweetness)
- Potato starch — 2 tbsp (thickener)
- Water — 400 ml (cooking)
- Pouring cream or heavy cream — for topping (serving)
Method
- Cook the fruit with water and sugar for 8-10 minutes until they burst.
- Strain through a sieve to remove seeds if a smooth texture is desired (optional).
- Dissolve potato starch in a little cold water, stir into the hot juice and bring to a simmer, stirring until thickened and coating the spoon.
- Pour into bowls, sprinkle with a little sugar to prevent skin forming, let cool completely.
- At serving, generously top with cold cream.
How it was made : Rødgrød ('red porridge') was traditionally thickened with semolina or potato starch, which gives it its characteristic sheen. Served with cream, it was the indispensable summer dessert, using the abundant berries from Danish gardens and woods.
The contemporary twist : Served in glasses with crumbled meringue and a few fresh berries, modern Scandinavian style.
Inge Lehmann · Charactorium
