Danish Berry Pudding Rdgrd
Dive into the sweet simplicity of Danish Berry Pudding, or "Rødgrød," a classic Scandinavian dessert bursting with vibrant flavors of strawberries, raspberries, and red currants. This silky, ruby-red fruit pudding is made by gently simmering fresh berries with sugar and water, then thickening the luscious juice with a slurry of potato starch or cornstarch for that signature velvety texture. Quick to prepare in under 30 minutes, this stunning dessert is perfect for summer evenings or special occasions. Serve it chilled and topped with a drizzle of cream for an authentic Nordic touch that’s both refreshing and indulgent. Ideal for berry season, this recipe is a must-try for fans of light, elegant desserts!
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Recipe Information
Ingredients
- 200 grams strawberries
- 200 grams raspberries
- 100 grams red currants (or substitute with black currants or more raspberries)
- 120 grams sugar
- 500 milliliters water
- 2 tablespoons potato starch (or cornstarch)
- 2 tablespoons cold water (for starch slurry)
- 100 milliliters cream (optional, for serving)
Instructions
Wash and hull the strawberries, then cut them into halves or quarters if they are large. Rinse the raspberries and red currants under cold water and set aside.
In a medium-sized saucepan, combine the strawberries, raspberries, red currants, sugar, and 500 milliliters of water.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
Allow the berries to simmer for about 10 minutes, or until they are soft and have released their juices. Stir occasionally to ensure the mixture doesn’t stick to the bottom of the pan.
Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve, pressing the berries with a spoon to extract as much juice as possible. Discard the pulp. Pour the strained liquid back into the saucepan and return it to the stove over low heat.
In a small bowl, mix the potato starch (or cornstarch) with 2 tablespoons of cold water to create a smooth slurry.
Slowly add the starch slurry to the berry juice, stirring constantly to prevent lumps. Continue stirring over low heat until the mixture thickens to a pudding-like consistency. This should take about 2-3 minutes.
Remove the pudding from the heat and let it cool slightly. Pour it into serving glasses or a large bowl. Cover the surface with plastic wrap to prevent a skin from forming.
Once the pudding has cooled to room temperature, transfer it to the refrigerator to chill for at least 1 hour.
Serve the Rødgrød chilled, topped with a drizzle of cream for a traditional touch. Enjoy!
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 149.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
