Rdgrd Med Flde Swedish Berry Pudding Recipes

RøDGRøD MED FLøDE--SWEDISH BERRY PUDDING

Steps:

• Bring berries (or rhubarb) to a boil with the water and cook until the seeds separate from the fruit. Strain using cheesecloth or a fine sieve if you just want the berry juice and no fiber.
• Pour the cooked berries (with or without seeds and skins) back into the pot and bring to a boil. Add sugar, stir until the sugar is dissolved.
• In a small bowl, mix the potato starch with cold water until it is syrupy, Add a tablespoon of the hot berry mixture into the cornstarch, then add it to the remaining hot berry mixture.
• Cook over medium heat, constantly stirring, until it thickens.
• Remove from the heat and pour into individual glass dishes.
• Sprinkle lightly with sugar to prevent a skin from forming.
• Let cool.
• Just before serving, float a thin layer of unwhipped whipping cream over the set berry pudding for a nice contrast of colours and to add a counterpoint of flavour to the tart berries.
• NOTE: Some people make this the day before and swear by that method. Some people make it that day and serve it; honestly, I can't tell the difference between the two.

RODGROD MED FLODE (RED BERRY DESSERT WITH CREAM)

Steps:

• Rinse berries.
• Place them in a saucepan with the water and simmer for five minutes.
• Pour berries into a sieve to drip into a bowl, pressing for juice.
• Measure juice and pour back into saucepan, add vanilla and sugar to taste.
• Bring juice to a slow boil.
• Let boil one minute.
• Pour into a serving dish, sprinkle with a bit of sugar and let cool.
• Serve with chopped almonds, whipping cream and whole berries as decoration.