Rødgrød
Rødgrøt
Kersenstruif
Cherry dessert
- 300 GRAM RED CURRANTS
- 200 GRAM RASPBERRIES
- 100 GRAM SUGAR
- 1 TSP VANILLA SUGAR
- 3 TBSP CORN STARCH
- WHIPPED CREAM
Add the sugar to the berries and one and a half cup of water and bring to the boil; simmer for 10 minutes. Dissolve the cornstarch in a little bit of water and add to the fruit mixture. Slowly heat until it thickens. Add the vanilla sugar and allow the rodgrod to cool down; serve with whipped cream.
Rødgrød is a Danish recipe. On the 20th of February 1935, Caroline Mikkelsen from Denmark was the first woman to arrive in Antarctica, together with her Norwegian husband. I don't know why they would want to go to such a cold place but I am sure they both would have liked this dessert. Click on culinary calendar for more links between cooking and celebration.
Add 1 cup of water and 4 tablespoons sugar to the cherries, bring to the boil and simmer for 10 minutes. Take the cherries out (keep the juice) and put them into one large or 4 small cake tins. Mix the flour, eggs, milk and remaining sugar and pour this on top of the cherries. Bake in the oven for 25 minutes at 200 degrees Celsius. In the mean time, heat the cherry juice, dissolve the starch into the brandy, add to the juice and heat slowly until it thickens. Serve this sauce with the cherry dessert.
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