Red Berry Pudding with Cream

Rødgrød med fløde

Ingredients8

• red currants250 g
• raspberries200 g
• strawberries200 g
• water500 ml
• sugar100 g
• potato starch40 g
• vanilla sugar1 tsp
• heavy cream200 ml

Method

1. Rinse the berries. Hull the strawberries and halve any large ones.
2. Put the berries and water in a saucepan, bring to a boil, and simmer for about 10 minutes until soft.
3. Strain the fruit through a sieve, pressing out the juice, and return the juice to the pan. Discard the seeds and skins.
4. Stir in the sugar and vanilla sugar and bring the juice back to a simmer.
5. Mix the potato starch with a little cold water until smooth, then whisk it into the simmering juice.
6. Cook for 1–2 minutes, stirring, until the pudding thickens and turns clear. Do not boil hard.
7. Pour into a bowl, cool to room temperature, then chill until set.
8. Serve cold in bowls with a generous pour of heavy cream.