Rødgrød Med Fløde--Swedish Berry Pudding

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Cook over medium heat, constantly stirring, until it thickens.

5. 5

   Remove from the heat and pour into individual glass dishes.

6. 6

   Sprinkle lightly with sugar to prevent a skin from forming.

7. 7

   Let cool.

8. 8

   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.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.