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  Added: Aug 06, 2006  •  Visited (727)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Red Fruit Pudding With Cream
(Rodgrod Med Flode)
What You Need:
  • 1½ pounds of fresh raspberries or strawberries, or a combination of the two (or substitute 2-ten-ounce packages of frozen berries)
  • 2 tablespoons sugar
  • 2 tablespoons arrowroot powder
  • ¼ cup cold water
  • Slivered almonds
  • ½ cup light cream

  • How To Cook:
    1. Remove any hulls from the fresh berries, wash the berries quickly in a sieve, drain and spread them out on paper towels, and pat them dry. Cut the larger berries into quarters and place them in the container of an electric blender.

    2. Whirl at high speed for 2 or 3 minutes until they are pureed. If you are using frozen berries, defrost them thoroughly, then puree them in the blender juices and all.

    3. To make the dessert by hand, rub the contents of the packages, or the fresh berries, through a fine sieve set over a large mixing bowl.

    4. Place the berry puree (which should measure about 2 1/3 cups) in. a 1- to l½-quart enameled or stainless-steel saucepan and stir in the sugar.

    5. Bring to a boil, stirring constantly. Mix the 2 tablespoons of arrowroot and the cold water to a smooth paste, and stir it into the pan.

    6. Let the mixture come to a simmer to thicken the jelly (do not let it boil), then remove the pan from the heat.

    7. Pour into individual dessert bowls or a large serving bowl. Chill for at least 2 hours.

    8. Before serving the "Rodgrod", decorate the top with a few slivers of almonds and pass a pitcher of light cream separately.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Berry » Strawberry
    Main Ingredient » Berry » Raspberry
    Main Ingredient » Nuts » Almond
    Dish » Pudding


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