Rodgrod med Flode (Red Berry Dessert with Cream) ๐๐ฅฃ
Description: This delightful recipe, cherished from generation to generation, originates from my beloved Grandmother Johansen, a masterful practitioner of traditional Danish cuisine. With fond memories of lazy summer days spent under her tutelage, I recall the meticulous care and pride she infused into crafting this exquisite summer dessert. A true embodiment of Danish culinary heritage, this dish invokes a sense of nostalgia and warmth with every spoonful. As we say in Denmark, ‘Velbekomme’ – may you enjoy it heartily!
- Cook Time: 10 minutes
- Prep Time: 2 hours
- Total Time: 2 hours 10 minutes
- Recipe Category: Dessert
- Keywords: Berries, Fruit, Danish, Scandinavian, European, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 337.3
- Fat Content: 5.3g
- Saturated Fat Content: 0.4g
- Cholesterol Content: 0mg
- Sodium Content: 40.8mg
- Carbohydrate Content: 72.2g
- Fiber Content: 4.4g
- Sugar Content: 25.5g
- Protein Content: 4.5g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mixed berries | 1 |
| Water | 1 |
| Sugar | 150 – 175g |
| Vanilla bean | 1/2 |
| Cornstarch | 4 tsp |
| Raspberries | 50g |
| Chopped almonds | (optional) |
| Whipping cream | 3 – 5 tbsp |
Instructions:
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Rinse the berries: Begin by thoroughly rinsing the mixed berries under cold water. Ensure they are clean and free from any debris.
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Simmer the berries: In a saucepan, combine the rinsed berries with water. Place the saucepan over medium heat and allow the mixture to simmer gently for approximately five minutes, or until the berries have softened.
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Extract the juice: Once the berries are soft, pour the mixture into a sieve placed over a bowl. Press the berries gently to extract as much juice as possible. Discard the solids and retain the vibrant berry juice in the bowl.
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Prepare the sauce: Measure the extracted berry juice and pour it back into the saucepan. Add the vanilla bean (split lengthwise and scraped) and sugar to taste. Stir the mixture well to ensure the sugar is fully dissolved.
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Thicken the sauce: In a small bowl, dissolve the cornstarch in a tablespoon of cold water to create a slurry. Gradually pour the cornstarch slurry into the saucepan while stirring continuously. Bring the mixture to a slow boil over medium heat, stirring constantly until the sauce thickens slightly.
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Finalize the dessert: Once the sauce has thickened, let it boil for one additional minute to ensure the cornstarch is fully cooked. Remove the saucepan from the heat and allow the mixture to cool slightly.
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Serve and garnish: Pour the warm berry sauce into a serving dish and sprinkle a bit of sugar over the surface for added sweetness. Allow the dessert to cool to room temperature before serving.
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Add finishing touches: Just before serving, adorn the dish with a generous dollop of whipping cream, a sprinkling of chopped almonds (if desired), and a few whole berries for a delightful visual appeal.
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Enjoy the taste of tradition: Serve this enchanting Rodgrod med Flode to your guests, relishing in the rich flavors and timeless charm of this classic Danish dessert. Share the joy of culinary heritage with each indulgent spoonful, and savor the memories it evokes of summers gone by.
With this recipe passed down through the generations, may you create new memories and traditions of your own, celebrating the art of cooking and the joy of sharing delicious meals with loved ones. Velbekomme! ๐ดโจ
