Rdgrd Med Flde Swedish Berry Pudding
Indulge in a taste of Scandinavia with Rødgrød med Fløde, a luscious Swedish berry pudding that’s as vibrant as it is satisfying. This traditional dessert combines the natural sweetness of strawberries, raspberries, and red currants with a silky, pudding-like texture achieved by thickening fresh berry juice with potato or cornstarch. Each spoonful is bursting with the flavors of summer, balanced perfectly by a velvety dollop of lightly whipped heavy cream. Simple yet elegant, this recipe requires minimal cooking time and is naturally gluten-free, making it the perfect treat for any occasion. Serve it chilled for a refreshing dessert that showcases the best of Nordic culinary tradition. Keywords: Swedish berry pudding, Rødgrød med Fløde, Scandinavian dessert, summer berry recipe, classic Nordic treat.
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Recipe Information
Ingredients
- 200 grams Strawberries
- 200 grams Raspberries
- 150 grams Red currants
- 100 grams Sugar
- 10 grams Vanilla sugar (or vanilla extract)
- 500 ml Water
- 3 tablespoons Potato starch (or cornstarch)
- 50 ml Cold water (for the starch)
- 200 ml Heavy cream
Instructions
Wash and hull the strawberries, raspberries, and red currants. Place them all in a medium saucepan.
Add the sugar, vanilla sugar (or vanilla extract), and 500 ml of water to the saucepan.
Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
Reduce the heat and let the mixture simmer for about 10 minutes until the berries are soft and have released their juices.
Remove the pan from the heat and strain the mixture through a fine mesh sieve into a clean bowl, pressing the berries to extract as much juice as possible. Discard the solids.
Pour the strained juice back into the saucepan and bring it to a gentle simmer over low heat.
In a small bowl, whisk the potato starch (or cornstarch) with 50 ml of cold water to create a smooth slurry.
Gradually stir the starch slurry into the simmering berry juice. Continue to stir until the pudding thickens, which should take about 2–3 minutes.
Remove the saucepan from heat and let the pudding cool slightly. Pour the pudding into serving bowls or glasses and allow it to cool completely at room temperature, or chill it in the refrigerator for at least 2 hours.
Before serving, whip the heavy cream lightly to soft peaks. Serve the Rødgrød med Fløde topped with the whipped cream for a classic finish.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 189.3 g | 69% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 140.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 949 mg | 20% | |
*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.
