DISH RESEARCH · Dessert

Rodgrod med Flode

Also known as: Rødgrød med fløde

Arla’s rødgrød med fløde cooks a selected four-berry mixture, adds raspberries off the heat, thickens it with a potato-starch slurry and chills it under a sugar layer before serving with cold cream.

About Rodgrod med Flode

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Arla’s rødgrød med fløde is a summer berry pudding served with cream. This version uses the listed mixture of strawberries, redcurrants, raspberries and blackcurrants, keeping the raspberries separate during the first cooking stage.

The berries are rinsed and their blossom ends and stalks removed. All except the raspberries are placed in a saucepan with water and the main portion of sugar; they can stand for a couple of hours to release juice before heating.

The fruit is brought gently to a boil, skimmed and cooked briefly. The saucepan is removed from the heat before raspberries are stirred in carefully so that they stay as whole as possible.

Potato starch is mixed with its separate portion of cold water and stirred into the berry pudding. The mixture is poured into a serving bowl and sprinkled with a thin layer of additional sugar before it cools in the refrigerator.

The chilled berry pudding is served with ice-cold whipping cream alongside. Optional blanched whole or halved almonds may be served in or over the pudding.

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Dish type: Dessert
Preparation: Read the preparation
The berries are rinsed and their blossom ends and stalks removed. All except the raspberries are placed in a saucepan with water and the main portion of sugar; they can stand for a couple of hours to release juice before heating. The fruit is brought gently to a boil, skimmed and cooked briefly. The saucepan is removed from the heat before raspberries are stirred in carefully so that they stay as whole as possible. Potato starch is mixed with its separate portion of cold water and stirred into the berry pudding. The mixture is poured into a serving bowl and sprinkled with a thin layer of additional sugar before it cools in the refrigerator. The chilled berry pudding is served with ice-cold whipping cream alongside. Optional blanched whole or halved almonds may be served in or over the pudding.
Serving presentation: cold

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Ingredients in Rodgrod med Flode

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Red Berriesbase
Sugarsweetener
Creamtopping
Potato Starchbinder

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Denmark

Cuisines & regions

Danish Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Cooking traditions: Danish

Sources & references

Rødgrød med fløde