Berry Pudding With Cream (rødgrød Med Fløde)
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Place the strawberries, sugar and water in a saucepan over low heat and bring to the boil. Simmer for 2–3 minutes, then remove from the heat. Gently stir in the raspberries and blueberries, trying to keep them whole.
Combine the potato flour with extra water until smooth. Stir into the hot berry mixture and return to low heat. Cook just until mixture reaches below the boil. Divide berry mixture between glasses and dust with a thin layer of sugar, so it does not form a skin when it cools. Refrigerate for 2–3 hours.
To serve, pour a little cream on top of each glass.
500 g fresh strawberries, rinsed, hulled and quartered
100 g caster sugar, plus extra for dusting
250 ml (1 cup) water, plus 1 tbsp extra
100 g fresh raspberries
100 g fresh blueberries
1 tbsp potato flour
250 ml (1 cup) pouring cream
Aggiunto da: Natália Martins
Consultato: 4254 X
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