Rødgrød med Fløde (Danish Red Berry Pudding) is a traditional Danish recipe for a classic dessert of stewed berries thickened with potato starch served with cream. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Red Berry Pudding (Rødgrød med Fløde).
If you are using fresh berries, then start by rinsing and cleaning them under cold, running, water.
Cut the strawberries and raspberries into smaller prices. Combine the fruit with the sugar, vanilla extract and water in a saucepan. Mix the ingredients well then set aside to allow the berries to infuse into the sugar syrup for an hour or so.
Now place the pan over medium heat and bring just to a boil. Reduce to a simmer and cook for 8 minutes.
Reduce the heat, then whisk in the dissolved potato starch. Return to a simmer and continue cooking gently for about 3-5 minutes, or until thickened to your liking (do not allow the mixture to boil during this time).
Divide the thickened berry mixture between 4 pudding dishes and allow to cool to room temperature (you can also chill in the refrigerator if needed).
Serve with cold double cream. Alternatively you can serve with whipped cream or sour cream into which vanilla seeds have been mixed.
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