Danish Red Berry Pudding
Source of Recipe
The chef at wwrecipes - Desserts - Danish Red Berry Pudding - November 9, 2001 , theme - Cooking for the Holidays
Recipe Introduction
Danish Red Berry Pudding (Rodgrod med Flode)
Here is a delicious traditional Danish recipe for the holidays. A
delight for the eyes and relatively easy on the waistline, it is
representative of the international collection of holiday desserts in
the November issue of World Wide Recipes EXTRA! It's only $3 and can
be had at http://www.worldwiderecipes.com/extra.htm or by sending a
blank email to mailto:Check@wwrecipes.com
List of Ingredients
1 1/2 lbs (700 g) fresh raspberries or strawberries,
or a combination of the two, or 2-10 oz (300 g)
packages of frozen berries
3 Tbs (45 ml) sugar
2 Tbs (30 ml) arrowroot
1/4 cup (60 ml) cold water
1/4 cup (60 ml) slivered almonds
1/2 cup (125 ml) light cream (Half & Half) Recipe
If using fresh berries, remove any hulls and wash under cold water.
Drain and pat dry with paper towels. If using frozen berries, defrost
thoroughly. Puree the berries (juices and all) in an electric
blender. This should yield about 2 1/4 cups (310 ml) of berry puree.
Combine with the sugar in a stainless steel saucepan over moderate
heat. Bring to a boil, stirring constantly, and remove from the heat.
Mix the arrowroot with the water to form a smooth paste, and mix this
into the berry mixture. Cook over low heat, stirring constantly,
until it simmers and has thickened. Do not boil. Allow to cool a
little, and pour into individual serving bowls or wine glasses.
Refrigerate for at least 2 hours. Garnish the top with a few slivered
almonds, and serve the cream in a pitcher to be added by the diners.
Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recip
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