Rodgrod Med Flode Red Berry Dessert with Cream
Indulge in the vibrant, silky-smooth delight of Rodgrod Med Flode, a traditional Scandinavian red berry dessert with cream that's as refreshing as it is luxurious. This recipe combines the natural sweetness of strawberries, raspberries, and red currants with a delicate potato starch thickening technique, creating a rich, jewel-toned pudding that captures the essence of summer fruits. Lightly whipped or poured fresh, the heavy cream adds a velvety finish, perfectly complementing the pudding's tart-sweet profile. Easy to prepare with just a handful of pantry staples, this no-bake dessert is chilled to perfection, making it an irresistible treat for brunches, dinner parties, or a weeknight indulgence. Whether you're a fan of traditional Scandinavian cuisine or simply seeking a unique berry dessert, this recipe promises to dazzle both the eyes and the palate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Fresh strawberries
- 150 grams Fresh raspberries
- 100 grams Fresh red currants (or substitute with frozen)
- 100 grams Sugar
- 500 milliliters Water
- 2 tablespoons Potato starch (or cornstarch)
- 3 tablespoons Cold water (for starch slurry)
- 150 milliliters Heavy cream (for serving)
Instructions
Rinse all the berries thoroughly under cold water and remove any stems or leaves.
Cut the strawberries into halves or quarters, depending on their size, to ensure even cooking.
In a medium saucepan, combine the strawberries, raspberries, red currants, sugar, and 500 milliliters of water. Stir to mix.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 10-12 minutes, stirring occasionally, until the berries have softened and released their juices.
Using a fine-mesh strainer, strain the berry mixture into a clean bowl or saucepan, pressing down on the solids to extract as much juice as possible. Discard the solids.
Return the strained berry juice to the saucepan and place it back over low heat.
In a small bowl, mix the potato starch (or cornstarch) with 3 tablespoons of cold water to create a smooth slurry.
Slowly pour the starch slurry into the simmering berry juice, stirring constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens to a pudding-like consistency.
Remove the saucepan from heat and let the mixture cool slightly. Transfer to serving bowls or glasses and refrigerate for at least 1 hour to chill and set.
Just before serving, whip the heavy cream lightly or serve it as it is. Drizzle the cream generously over the chilled Rodgrod Med Flode and enjoy!
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 130.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 919 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.
